Bourbon Roasted Peach Cheesecake

Bourbon & Roasted Peach Cheesecake with Caramel Sauce Recipe 🍑✨


For the Bourbon Roasted Peaches:

  • 8 ripe peaches (about 3 pounds)
  • 6 tbsp unsalted butter, melted
  • 2/3 cup Bourbon
  • 1/4 tsp salt
  • 1/4 cup dark brown sugar

For the Crust:

  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup toasted pecans, finely chopped
  • 1 stick unsalted butter, melted
  • 1/3 cup dark brown sugar
  • 1/4 tsp salt

For the Cheesecake Filling:

  • 4 large eggs, separated
  • 2 vanilla bean pods, seeds scraped
  • 1/2 cup granulated sugar
  • 16 oz cream cheese, room temperature
  • 3 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup diced bourbon roasted peaches

For the Caramel Sauce:

  • 1 cup brown sugar
  • ½ cup half-and-half
  • 4 tbsp unsalted butter
  • 1 pinch salt
  • 1 tbsp vanilla extract


Roast Peaches:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Peaches: Slice 6 peaches into wedges and dice the remaining 2 peaches.
  3. Mix Ingredients: In a large bowl, combine melted butter, Bourbon, salt, and dark brown sugar.
  4. Roast: Toss the peach slices and dices in the Bourbon mixture. Arrange them on a baking sheet lined with parchment paper.
  5. Bake: Roast for 25-30 minutes or until the peaches are tender and caramelized. Remove from the oven and let them cool.

Prepare Crust:

  1. Mix Ingredients: In a medium bowl, mix graham cracker crumbs, toasted pecans, melted butter, dark brown sugar, and salt until well combined.
  2. Form Crust: Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake: Prebake the crust for 10 minutes at 350°F (175°C). Remove from the oven and let it cool.

Make Cheesecake Filling:

  1. Whip Egg Whites: In a large mixing bowl, whip egg whites with vanilla seeds until soft peaks form.
  2. Beat Cream Cheese: In another bowl, beat cream cheese with egg yolks and granulated sugar until smooth.
  3. Add Flour and Cream: Add flour to the cream cheese mixture, then gradually add heavy cream.
  4. Fold in Egg Whites: Gently fold in the whipped egg whites and diced bourbon roasted peaches.
  5. Pour into Crust: Pour the cheesecake filling into the cooled crust.

Bake the Cheesecake:

  1. Bake: Bake the cheesecake at 325°F (160°C) for 1 hour 15 minutes or until the center is set.
  2. Cool: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
  3. Chill: Remove from the oven and refrigerate for at least 2 hours or overnight.

Make Caramel Sauce:

  1. Combine Ingredients: In a medium saucepan, combine brown sugar, half-and-half, butter, and salt. Cook over medium heat, whisking gently, until the mixture thickens (5-7 minutes).
  2. Add Vanilla: Stir in vanilla extract and cook for another minute.
  3. Cool: Remove from heat and let the caramel sauce cool to room temperature. Refrigerate until ready to use.


  1. Top with Peaches: Arrange the roasted peach slices on top of the chilled cheesecake.
  2. Drizzle Caramel: Drizzle the caramel sauce over the peaches and cheesecake.

Additional Information:

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Chill Time: 3 hours
  • Servings: 12

Achieving the perfect Bourbon & Roasted Peach Cheesecake involves attention to detail and a few secrets to ensure each component comes out just right. Here are 20 secrets to help you perfect this delicious dessert:

Secrets to Achieve the Perfect Bourbon & Roasted Peach Cheesecake:

  1. Choose Ripe Peaches: Use fully ripe, juicy peaches for the best flavor. They should be slightly soft to the touch and have a strong peachy aroma.
  2. Proper Roasting: Ensure your oven is preheated to the correct temperature (375°F). Roasting the peaches at this temperature caramelizes their sugars, enhancing their sweetness and flavor.
  3. Even Roasting: Spread the peach slices evenly on a baking sheet and don’t overcrowd them. This ensures even roasting and prevents steaming.
  4. Cool Completely: Allow the roasted peaches to cool completely before adding them to the cheesecake batter to avoid curdling the mixture.
  5. Use High-Quality Bourbon: A good quality bourbon enhances the flavor profile. Don’t use cooking bourbon; choose a bourbon you would enjoy drinking.
  6. Balance the Sweetness: Adjust the amount of sugar based on the sweetness of your peaches and personal preference. Taste the mixture before baking.
  7. Properly Bloom Gelatin: When using gelatin for stabilizing the cheesecake, ensure it is fully bloomed in cold water before adding it to warm ingredients. This prevents lumps and ensures a smooth texture.
  8. Room Temperature Ingredients: Use room temperature cream cheese, eggs, and heavy cream for a smoother cheesecake batter. Cold ingredients can lead to a lumpy batter.
  9. Avoid Overmixing: When mixing the cheesecake batter, blend just until the ingredients are incorporated. Overmixing can incorporate too much air, leading to cracks in the cheesecake.
  10. Water Bath: Bake the cheesecake in a water bath to maintain a moist environment, preventing the cheesecake from cracking. Wrap the springform pan in foil to prevent water from seeping in.
  11. Gradual Cooling: After baking, let the cheesecake cool in the oven with the door slightly open for about an hour. This gradual cooling process helps prevent cracks.
  12. Chill Time: Chill the cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up properly.
  13. Consistent Slices: Use a hot knife (dip it in hot water and wipe dry) to slice the cheesecake. This ensures clean, even slices.
  14. Caramel Sauce Consistency: Cook the caramel sauce until it reaches the desired thickness. If it’s too thin, cook it a bit longer; if too thick, add a small amount of cream to adjust.
  15. Room Temperature Caramel: Allow the caramel sauce to cool to room temperature before drizzling over the cheesecake. Hot caramel can melt the cheesecake and alter its texture.
  16. Fresh Vanilla Beans: If using vanilla beans, scrape them thoroughly to get all the seeds, which provide the best flavor. Alternatively, use high-quality vanilla extract.
  17. Topping Stability: Add the roasted peach slices just before serving to maintain their texture and appearance.
  18. Toasted Pecans: For the crust, toast the pecans before chopping to enhance their nutty flavor and add extra crunch.
  19. Uniform Pressure: When pressing the crust into the pan, use a flat-bottomed glass or measuring cup to ensure an even layer.
  20. Garnish Wisely: Garnish with fresh mint leaves or a dollop of whipped cream to add a touch of freshness and visual appeal.

Most Popular Questions and Their Answers Related to Bourbon & Roasted Peach Cheesecake with Caramel Sauce Recipe

  1. Can I use canned peaches instead of fresh?
    • Yes, but fresh peaches are recommended for the best flavor and texture.
  2. What can I substitute for Bourbon?
    • You can use rum or leave it out for a non-alcoholic version.
  3. Can I use a different type of sugar?
    • Yes, you can use light brown sugar or white sugar, but dark brown sugar adds a deeper flavor.
  4. Is it necessary to roast the peaches?
    • Roasting enhances the flavor, but you can skip this step if you’re short on time.
  5. How long should I let the cheesecake chill?
    • At least 2 hours, but overnight is best for the flavors to meld.
  6. Can I make the crust without pecans?
    • Yes, you can omit the pecans or replace them with another type of nut.
  7. What type of cream cheese should I use?
    • Use full-fat cream cheese for the best texture and flavor.
  8. How do I prevent the cheesecake from cracking?
    • Avoid overbaking and cool it gradually in the oven with the door cracked.
  9. Can I use a ready-made crust?
    • Yes, but a homemade crust will give better flavor and texture.
  10. What can I use instead of a springform pan?
    • A deep pie dish or a regular cake pan can work, but a springform pan is ideal for easy removal.
  11. How do I store leftovers?
    • Store in the refrigerator in an airtight container for up to 5 days.
  12. Can I freeze this cheesecake?
    • Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
  13. Can I make the caramel sauce ahead of time?
    • Yes, make it up to a week in advance and refrigerate it.
  14. How can I make the caramel sauce thicker?
    • Cook it longer or add a bit more butter and sugar.
  15. Is there a substitute for vanilla beans?
    • Use 1 tsp vanilla extract per vanilla bean.
  16. Can I use a food processor for the crust?
    • Yes, it helps to mix the ingredients evenly.
  17. What if I don’t have a hand mixer for the filling?
    • You can use a stand mixer or mix by hand, though it may take longer.
  18. Can I add more spices to the peaches?
    • Yes, cinnamon or nutmeg can add extra flavor.
  19. What other toppings can I use?
    • Fresh berries, whipped cream, or a sprinkle of cinnamon can be added.
  20. Is it possible to make mini cheesecakes with this recipe?
    • Yes, adjust the baking time accordingly and use a muffin tin with liners.