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Peach Bourbon Extract Cobbler Cheesecake

Indulge with Peach Bourbon Extract Cobbler Cheesecake Today

Experience the delightful Peach Bourbon Extract Cobbler Cheesecake, a perfect seasonal dessert blending creamy cheesecake with peach cobbler warmth.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider using digestive biscuits for gluten-free option.
  • 1/2 cup Unsalted Butter Ensure melted for easy mixing.
For the Filling
  • 24 oz Cream Cheese Bring to room temperature for best results.
  • 3/4 cup Granulated Sugar Adjust based on the sweetness of peaches.
  • 2 cups Fresh Peaches If using frozen, thaw and drain to reduce moisture.
  • 3 large Eggs Using room temperature eggs will yield the best consistency.
  • 1 tbsp Bourbon Extract Substitute with vanilla extract for non-alcoholic version.
  • 1 tbsp All-Purpose Flour Can be omitted for gluten-free diet.
  • 1/4 tsp Salt Balances sweetness.
Optional Toppings
  • 1 cup Whipped Cream Consider sweetening with vanilla extract.
  • 1 cup Fresh Peach Slices For garnish.

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Electric Mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for about 10 minutes, or until golden brown and fragrant.
  2. In a large mixing bowl, beat the cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy. Gradually add in the eggs, one at a time, mixing thoroughly after each addition. Next, incorporate the flour and bourbon extract until fully combined.
  3. Gently fold in the sliced fresh peaches into the cheesecake filling, ensuring they're evenly distributed.
  4. Pour the filling over the pre-baked crust and smooth the top with a spatula. Bake in the oven for approximately 60 minutes, or until the center is set but slightly jiggly.
  5. Let the cheesecake cool in the pan on a wire rack for about 1 hour. After it reaches room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients like cream cheese and eggs are at room temperature before mixing for a smoother filling. Avoid overmixing after adding eggs to prevent cracks. If using frozen peaches, thaw and drain well to maintain texture.

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