Yesterday was National Cheesecake Day here in the USA. I’d intended to post this recipe on Friday, to give you all an excuse to celebrate it… but got distracted with home repairs.
Ah well, no one really needs an EXCUSE to celebrate cheesecake, right? It’s a celebration unto itself!
|This is one of the recipes in my first cookbook, The Spirited Baker. It’s pictured as the divider image for the “Creamy” chapter, and the photo was featured in our promo material for the book. Let me tell you, for all the oohing and ahhing that has happened over the photos of this recipe… the photo doesn’t even do it justice.
The photo doesn’t adequately depict how insanely satisfying the combination of Southern Comfort, pecans, and fresh peaches is. It doesn’t convey anything about the deep-down belly sigh you’ll emit on first bite. Oh, and how melt-in-your-mouth creamy this cheesecake is. The photo captures none of that – no photo could. Pretty tasty looking photo anyway… but just wait til you try the cheesecake itself!
Peachy Southern Comfort Cheesecake
1 1/2 cups Finely chopped pecans
1/4 cup Sugar
5 Tbsp Butter, melted
2 lbs Cream cheese, room temperature
1 1/2 cups Sugar
1 cup Sour cream
1/2 cup Heavy cream
1/4 cup Southern Comfort
Juice of one lemon
4 Peaches, sliced
1 cup Sugar
1 cup Southern Comfort
Combine all crust ingredients until completely incorporated & moistened. Evenly distribute across the bottom of a 9″ spring form pan. Press ingredients firmly, extending crust partway up the sides of the pan.
Chill for at least 1 hour.
Preheat oven to 425°F (220°C)
In stand mixer, beat together cream cheese and sugar until smooth. Add sour cream, heavy cream, Southern Comfort, eggs, and lemon juice. Beat on low / medium-low until smooth.
Gently pour batter into prepared crust. Chill for 10 minutes, before baking for 15 minutes. After 15 minutes, turn the oven down to 325°F (160°C) and bake for 50 minutes. Once baking time is complete, turn off the oven and allow cake to cool – WITHOUT opening the door! – for 2 hours.
Meanwhile, combine sugar and Southern Comfort in a medium saucepan. Bring to a boil, stirring often. Turn heat to medium low, add in peach slices. Cook, stirring often, for 15-20 minutes, or until peaches are desired firmness. Remove peaches with a slotted spoon, reserve.
Return syrup to stove and simmer until quite thick, stirring constantly. Remove from heat.
Top warm cheesecake with sliced peaches, and chill thoroughly before serving – at least 4 hours*.
Serve with Southern Comfort syrup.
* You CAN serve it earlier, however it will not firm up until it’s been chilled for a few hours. See how the cheesecake in the photo was a little gooier looking than most? Yeah… we weren’t very patient with the chilling phase.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.