Honey Bourbon Peach Cheesecake

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PREP TIME: 20 MIN

COOK TIME: 5 MIN

TOTAL TIME: 25 MIN

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You'll bake this all Peach season long!

Caramelized peaches with a dash of bourbon over smooth and creamy no bake cheesecake. It is so deliciuos you may not share!

Ingredients

The Crust

• 2 Cups Graham Crumbs
• 8 Tbsp Melted Butter
• 2 Tbsp Brown Sugar

The Mousse

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla

Caramelized Peaches

3 Peaches

3 Tbsp Unsalted Butter

1/3 Cup Brown Sugar

1 Tbsp Cornstarch

1 Tbsp Whipping Cream

1/2 Tbsp Bourbon

1 Tsp Vanilla Paste

1/2 Tsp Cinnamon

Graham Crumble

1/2 Cup Graham Crumbs

2 Tbsp Unsalted Butter

1/2 Tsp Cinnamon

1 Tsp Cinnamon

Cheesecake

Preheat oven to 350 degrees F. Prepare a 8" springform pan with non stick spray.

In a bowl combine the Graham cookie crumbs, sugar and melted butter. The mixture will be a little wet and crumbly. Place crumbs on springform pan and spread on the bottom and sides evenly until its firm and smooth.

Bake the crumbs for 5 mins. Take out of the oven and allow to cool completely.

In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it starts to mix. Once mixture is pretty combined bump the speed up to high and it only takes a couple of minutes and the mixture will be fluffy and creamy.

Next spread evenly on your cooled cookie crust and chill for atleast 2 hours.

Bourbon Peaches

Heat unsalted butter and sugar blend on medium heat. Once mixture starts bubbling add heavy cream, vanilla paste, bourbon and honey. Mix until combined.

Next add sliced peaches to pan and cook for about one minute while mixing around and getting covered in the caramel. Bring heat down to low and cook for 3-4 mins then bring heat to medium again and cook for another minute until caramel is thick and peaches have cooked. Remove caramelized peached from heat onto a heat safe bowl to cool. Move aroubd about every 15 mins until cool to cool faster.

TIPS

1. The cream cheese should only be allowed to room temp for about 30 mins. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. If you have extra batter which you may. You can use serve with fresh fruit on a platter for your guest to dip or out it on your pancakes the next morning.
3. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks where its fluffy but you’re able to pipe with the mixture.
4. You can make the cheesecake a day in advanced or hours before but peach filling needs to be made fresh caramel then loses texture after too many hours its a same day eat type of dessert.
5. Share your pics with me on social media! #sweetmelibakery