Butterscotch Peach Cheesecake

Name: Butterscotch Peach Cheesecake
Ingredients: 1¼ cups (300 mL) graham cracker crumbs; ¼ cup (50 mL) unsalted butter , melted; 3 packages (each 8 oz/250 g) cream cheese , softened; 1 cup (250 mL) sour cream; 1 cup (250 mL) packed brown sugar; 5 eggs; ¼ cup (50 mL) all purpose flour; 2 peaches , peeled (see Notes) and diced; ½ cup (125 mL) thick caramel sauce (see Notes); 1 tsp (5 mL) vanilla extract; Classic Whipped Cream Topping; ¼ cup (50 mL) thick caramel sauce; 9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Chef

George Geary

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Cookbook

The Cheesecake Bible

Published by Robert Rose

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This image courtesy of Joseph DeLeo

A roadside diner on the west coast of Florida inspired this peachy cheesecake.

NotesIf you use frozen peaches, dice while frozen and measure 1½ cups (375 mL). Let thaw, drain well and pat dry with paper towels before adding to cake.

A thick caramel sauce for ice cream is the easiest to work with. It should mound on a spoon when you scoop it out of the jar. The thin, squeezable type will make the cake too loose. To drizzle for decorating, you can warm the sauce slightly.

Serves10 to 12

Cooking Methodbaking

CostModerate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Equipmentelectric mixer

Mealdinner

Taste and Texturecheesy, creamy, fruity, rich, sweet

Type of Dishcheesecake

Ingredients

1¼ cups (300 mL) graham cracker crumbs
¼ cup (50 mL) unsalted butter, melted
3 packages (each 8 oz/250 g) cream cheese, softened
1 cup (250 mL) sour cream
1 cup (250 mL) packed brown sugar
5 eggs
¼ cup (50 mL) all purpose flour
2 peaches, peeled (see Notes) and diced
½ cup (125 mL) thick caramel sauce (see Notes)
1 tsp (5 mL) vanilla extract
Classic Whipped Cream Topping
¼ cup (50 mL) thick caramel sauce
9-inch (23 cm) cheesecake pan, ungreased, or springform pan with 3-inch (7.5 cm) sides, greased

Instructions

Preheat oven to 350°F (180°C)
Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream and brown sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour until blended. Fold in peaches, caramel sauce and vanilla by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
Decoration: Ice top of cake with Classic Whipped Cream Topping or pipe rosettes around top of cake, if desired. Drizzle caramel sauce in a bull’s-eye pattern on top.