Bourbon-Roasted Peach Cheesecake
- 8 ripe but firm peaches (about 3 pounds)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2/3 cup Bourbon
- 1/4 teaspoon salt
- 1/4 cup packed dark brown sugar
- 2 1/4 cups graham cracker crumbs
- 1/2 cup toasted pecans, finely chopped
- 1 stick (4 ounces) unsalted butter, melted
- 1/3 cup packed dark brown sugar
- 1/4 teaspoon salt
- 4 large eggs, separated and at room temperature
- 2 vanilla bean pods, seeds scraped out
- 1/2 cup (about 3 1/2 ounces) granulated sugar
- 16 ounces cream cheese, cut into small pieces and at room temperature
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- Produce
- But firm peaches (about 3 pounds), ripe (8)
- Pecans, toasted (1/2 cup)
- Cooking & Baking
- All-purpose flour (3 tablespoons)
- Brown sugar, packed dark (1/2 cup)
- Granulated sugar (1/2 cup)
- Salt (1/2 teaspoon)
- Vanilla bean pods (2)
- Snacks
- Graham cracker crumbs (2 1/4 cups)
- Dairy
- Butter, unsalted (6 tablespoons)
- Butter, unsalted (1 stick)
- Cream cheese (16 ounces)
- Heavy cream (1 cup)
- Refrigerated
- Eggs, large (4)
- Beer, Wine & Liquor
- Bourbon (2/3 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 7, 2012 (6 months ago).
159 people saved this recipe.
