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Peach Bourbon Extract Cobbler Cheesecake

Peach Bourbon Extract Cobbler Cheesecake for Summer Bliss

This Peach Bourbon Extract Cobbler Cheesecake blends creamy cheesecake with sweet peach cobbler flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Can substitute with digestive biscuits or a nut-based crust for gluten-free.
  • 1/4 cup Brown sugar Adds sweetness and enhances flavor.
  • 1/2 cup Unsalted butter Melted, binds crust ingredients.
For the Cheesecake Filling
  • 2 cups Fresh peaches Or frozen, thawed, and drained.
  • 16 oz Cream cheese Must be at room temperature for smooth consistency.
  • 3/4 cup Granulated sugar Sweetens the filling.
  • 3 large Eggs Room temperature for smoother batter.
  • 1 tsp Bourbon extract Use vanilla extract for non-alcoholic.
  • 1 tbl Cornstarch Stabilizes the filling.
  • 1/2 cup Heavy cream Optional for extra creaminess.

Equipment

  • Mixing Bowl
  • electric mixer
  • springform pan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted unsalted butter. Mix until the crumbs resemble damp sand. Press into the bottom of your springform pan for about 1/4 inch thickness.
  3. Bake the crust for approximately 10 minutes until light golden brown. Cool completely.
  4. Blend room temperature cream cheese with granulated sugar using an electric mixer until smooth, about 2 to 3 minutes.
  5. Incorporate eggs one at a time, mixing gently after each addition to maintain a silky texture.
  6. Mix in bourbon extract and cornstarch until just combined. Avoid lumps.
  7. Gently fold in the peaches into the cheesecake batter.
  8. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for about 60 minutes until the center is set but slightly jiggly.
  9. Cool to room temperature, then cover and refrigerate for at least 4 hours.
  10. Carefully remove the sides of the springform pan, slice into wedges, and serve with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth filling. Avoid overmixing to prevent cracks during baking. Chill the cheesecake well before serving.

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