| Level: | Advanced |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 8 or 16 servings |
Ingredients
- 1 1/2 cups snickerdoodle cookies, crushed
- 4 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 tablespoons peach schnapps
- 3 large eggs, room temperature
- 3 to 4 tablespoons butter
- 1/2 cup brown sugar
- 4 medium peaches, ripened, peeled and cut into wedges
- Splash brandy, preferably peach flavored
- Walnuts, optional
Instructions
- Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.
- For the crust: In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside.
- For the filling: Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.
- Pour onto crust.
- Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
- Just before serving: Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature.
- For the topping: In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts, if desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 508 |
| Total Fat | 35 g |
| Saturated Fat | 19 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 7 g |
| Cholesterol | 145 mg |
| Sodium | 313 mg |
Reviews
This was fabulous. Will definitely make it again.
I have been trying all kinds of cheesecake receipes, but never could find the right texture and taste I was looking for.
I have made this cheesecake many times and it’s always been delicious. Also, I liked how easy it was to make.
I have made this cheesecake many times and it’s always been delicious. Also, I liked how easy it was to make.
This is a really great recipe for cheesecake, and should have more exposure on the Web site. It tasted very good; my whole family loved it. To Lillian below, I followed directions, and mine came out done throughout. Did you perhaps not refrigerate for four hours or overnight? My only issue was I could not get the flambe on the peaches, but I think I didn’t add enough brandy. But otherwise — sooo tasty! Thanks for the excellent recipe!
My family really liked the flavor of the cheesecake. I just have a small concern, when I took it out of the oven it was definitely set in middle, but right now when I served it with the peaches it seems undone from the middle part of cheesecake. i baked it for 48 minutes at 325 degrees.