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Browned Butter Peach Crisp Cheesecake

Browned butter, brown sugar, old fashioned oats, peach pie filling, and creamy cheesecake are nestled inside a shortbread crust for this incredible browned butter peach crisp cheesecake. 
Course: Dessert, Snack
Cuisine: Cheesecake, crisp, pie
Keyword: browned butter, cheesecake, peach, peach crisp, shortbread
Servings: 12

Ingredients

For the Crust:

  • 40 Lorna Doone Shortbread Cookies, crushed (1 10 ounce pack)
  • ½ Cup Salted Butter, melted

For the Crisp Topping/ Filling:

  • ¼ Cup Salted butter, browned
  • ¼ Cup + 2 Tablespoons Dark Brown Sugar, packed
  • 2 Tablespoons Granulated Sugar
  • ¼ Cup All Purpose Flour
  • ½ Cup + 2 Tablespoons Old Fashioned Oats
  • ¼ Teaspoon Ground Cinnamon
  • Teaspoon Ground Nutmeg

For the Cheesecake Filling:

  • 24 Ounces Cream Cheese, softened to room temperature
  • 1 ½ Cups Granulated Sugar
  • ¼ Cup Heavy Cream
  • 1 Tablespoon Pure Vanilla Bean Paste
  • 3 Large Eggs, room temperature
  • 1 21 Ounce Can of Peach Pie Filling

For the Vanilla Bean Ice Cream:

  • 1 ½ Cups Heavy Cream, whipped to stiff peaks
  • 1 14 Ounce Can of Sweetened Condensed Milk
  • ½ Cup Half and Half
  • 1 Teaspoon Pure Vanilla Bean Paste

Instructions

  • For the Shortbread Crust:
    Begin by mixing the crumbs and the melted butter in a medium bowl with a fork until fully combined. The texture should be like wet sand. Press the crust into the 9-inch spring-foam cheesecake pan lined with a circle of parchment paper on the bottom. (You can line the sides with parchment if you wish, but I take my crust up the sides enough to form a good barrier and as such, this extra parchment isn’t needed). 
    Using the back end of a measuring cup or glass, ensure that the crust is firmly and evenly packed against the bottom of the pan and the sides. Line the outside bottom of the pan with foil and ensure that it is fully covered three inches up the sides. This should be able to withstand the bath and not get water into the cheesecake. Alternatively I love this reusable easy bath cheesecake wrap. It’s perfect for keeping all of the water out and saving a bunch of tinfoil being tossed.
    Set your wrapped crust aside while you make the filling. 
  • For the Crisp Topping / Filling: 
    Begin by mixing all of your dry crisp ingredients together. Set this aside. 
    Place your butter in a sauce pan on the stove on medium to high heat. While the actual browning of the butter is fairly simple, you will want to keep a close eye on it and be cautious because it can get bubbly and very hot. 
    Once it fully melts, stay close. Whisk the butter as it bubbles and browns, and watch to be sure that beneath the foamy butter that rises, your butter isn’t starting to burn. This should take no more than one to three minutes depending on your burner temperature. Remove the brown butter and immediately pour it over your dry crisp ingredients. Mix well until a nice crisp topping forms, and no dry ingredients remain unmixed. Set this aside while you prepare your cheesecake filling. 
  • For the Cheesecake Filling: 
    Begin by beating the cream cheese and the sugar on medium for about 2 minutes, until light and fluffy. Add the heavy cream and vanilla bean paste, mixing until incorporated, about 20 seconds. Add each egg at a time, and mix until just incorporated. Do not over-mix the eggs into the batter. 
    Pour half of the cheesecake batter into the prepared crust pan. Spoon half of the peach pie filling onto the top, ensuring that you leave about an inch between the pie filling and the side of the cheesecake. Pour half of the crisp topping all over the peaches, covering the cheesecake. Repeat with the remaining cheesecake filling and the peach filling. Finish by sprinkling the remaining crisp topping all over the cheesecake.
    Bake at 350° for for 2 hours and 30 minutes. Cover the cheesecake gently with a tinfoil dome at the 1 hour mark to keep the top from browning too quickly. 
    Remove the cheesecake from the oven. It should be mostly set and golden on the edges and top but still slightly jiggly in the middle. It will set up further as it cools. Let it rest in the water bath for thirty minutes. Remove the cheesecake pan from the water bath and transfer to the refrigerator. Chill for 3-4 hours or overnight. Cheesecake should be fully chilled and set before cutting. 
  • For the Ice Cream: 
    You’ll want to make this ice cream the night before you make the cheesecake if you plan to have the cheesecake the same day (for that to work, it would be best to make the cheesecake first thing in the morning and enjoy it well after dinner).
    Begin by whipping the heavy cream with an hand mixer or standing mixer until still peaks form, about 1-3 minutes. In a small bowl, add the sweetened condensed milk, the half and half, and the vanilla bean paste. Whisk to combine, about 20 seconds. Add the sweetened condensed milk mixture to the whipped heavy cream, and gently mix until combined, about 30-60 seconds. You can gently whisk the ice cream batter if you feel like there are too many lumps left.
    Pour the ice cream into a freezer safe tupperware or an 8x8 baking dish. Freeze for 3-4 hours or overnight. The ice cream should be completely solid before serving.

Notes

See blog for dietary substitutions for dairy and gluten.