I ended up with a peach cheesecake so creamy, bright, and irresistible that one slice felt impossible. If you love cheesecake as much as I do, this one is about to jump to the top of your must-bake list.
Baking always drags me out of a rotten mood, and this Bourbon & Roasted Peach Cheesecake With Caramel Sauce is exactly why I keep turning on the oven. I love the way bourbon cuts through all that rich cheesecake drama, while roasted peaches bring this jammy, slightly messy sweetness I cannot stop picking at.
But the caramel sauce? Dangerous.
I adore that sticky drip down the sides, the kind that makes every forkful feel a little reckless. And honestly, I am obsessed with how creamy, boozy, fruity, and unapologetically extra this one is.
A rough week never stood a chance.
Ingredients
- Graham cracker crumbs bring that cozy, crunchy base everyone secretly loves most.
- Cinnamon in the crust makes it taste warm, not plain or boring.
- Melted butter holds the crust together and adds rich, toasty flavor.
- Cream cheese is the big creamy star, rich and tangy in the best way.
- Granulated sugar keeps the filling sweet without making it taste heavy.
- Brown sugar adds a caramel-like note that plays really well with bourbon.
- Sour cream gives the cheesecake a little tang, so it’s not one-note.
- Heavy cream makes everything smoother, softer, and a little more dreamy.
- Eggs help the cheesecake set, so every slice holds up nicely.
- Bourbon adds warmth and depth, but it doesn’t scream “boozy.
”
- Roasted peaches get jammy, juicy, and honestly taste like summer.
- Plus, vanilla makes the peaches and filling feel softer and sweeter.
- Caramel sauce brings sticky, buttery sweetness that ties the whole thing together.
- Flaky sea salt cuts the sweetness and makes each bite pop.
- Basically, whipped cream or extra peaches make it feel bakery-level at home.
Ingredient Quantities
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 2 tablespoons granulated sugar (for crust)
- 1/2 teaspoon ground cinnamon (for crust)
- 6 tablespoons unsalted butter, melted (about 85 g)
- 32 ounces cream cheese, softened (4 packages)
- 1 cup granulated sugar (for filling)
- 1/4 cup packed light brown sugar
- 2 tablespoons cornstarch
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons bourbon (for filling)
- 4 to 5 ripe peaches (about 2 pounds), halved and pitted
- 2 tablespoons granulated sugar (for roasting peaches)
- 1 tablespoon unsalted butter (for roasting peaches)
- 1 teaspoon vanilla extract (for roasted peaches)
- 1/2 teaspoon ground cinnamon (for roasted peaches)
- Pinch of salt (for roasted peaches)
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter, cubed (for caramel)
- 1/2 cup heavy cream (for caramel)
- 2 tablespoons bourbon (for caramel)
- 1/4 to 1/2 teaspoon flaky sea salt, to taste (optional garnish)
- Whipped cream or extra sliced peaches, for serving (optional)
How to Make this
1. Preheat oven to 325 F. Butter a 9-inch springform pan and wrap the outside with heavy foil for a water bath. In a bowl combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 6 tablespoons melted butter; press firmly into the bottom and up the sides of the pan. Chill while you make the filling.
2. Arrange 4 to 5 halved, pitted peaches cut side up on a rimmed baking sheet; sprinkle with 2 tablespoons granulated sugar, dot with 1 tablespoon butter, sprinkle 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla extract. Roast at 400 F until tender and caramelized, about 20 to 25 minutes. Let cool, then chop roughly, reserving a few nice slices for garnish.
3. Reduce oven to 325 F if needed. In a large bowl beat 32 ounces softened cream cheese until smooth. Add 1 cup granulated sugar, 1/4 cup packed light brown sugar and 2 tablespoons cornstarch; beat until combined and no lumps remain.
4. Stir in 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 1 tablespoon lemon juice and 2 tablespoons bourbon until smooth. Add 4 large room temperature eggs one at a time, mixing on low speed and scraping the bowl after each addition until just combined; fold in the chopped roasted peaches.
5. Pour batter into the chilled crust, smooth the top, place the springform pan into a larger roasting pan and pour hot water into the outer pan to come about halfway up the springform sides. Bake at 325 F for 55 to 70 minutes until the edges are set and the center still slightly wobbly.
6. Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the water bath, run a knife around the edge, and cool to room temperature on a wire rack. Refrigerate at least 6 hours or overnight before unmolding.
7. Meanwhile make the bourbon caramel sauce: in a medium heavy saucepan heat 1 cup granulated sugar over medium heat, stirring constantly until it melts and turns amber. Remove from heat and carefully whisk in 6 tablespoons cubed butter until smooth, then slowly whisk in 1/2 cup heavy cream until combined. Stir in 2 tablespoons bourbon and let cool slightly.
8. Chill the caramel until slightly thickened but pourable. If you prefer a thicker drizzle, cool longer. Taste and add 1/4 to 1/2 teaspoon flaky sea salt if using for a salted caramel flavor.
9. To serve, remove the chilled cheesecake from the springform pan, top with reserved roasted peach slices and spoon or drizzle the bourbon caramel over the top. Garnish with whipped cream if desired.
10. Slice with a hot, clean knife for neat pieces. Store leftovers covered in the refrigerator up to 4 days; rewarm caramel gently before serving.
Equipment Needed
1. 9-inch springform pan (plus heavy-duty foil to wrap it)
2. Large roasting pan or rimmed baking pan for the water bath
3. Rimmed baking sheet for roasting peaches
4. Stand mixer or hand mixer with a large bowl
5. Medium heavy saucepan for caramel
6. Measuring cups and spoons
7. Spatula and rubber scraper
8. Wire cooling rack and sharp knife
9. Cutting board and chef knife
FAQ
Bourbon & Roasted Peach Cheesecake With Caramel Sauce Recipe Substitutions and Variations
- Graham cracker crumbs: substitute with crushed digestive biscuits, crushed vanilla wafers, or a mix of ground almonds and a touch of brown sugar for a gluten free option.
- Cream cheese (32 ounces): substitute with full fat mascarpone for a richer, silkier texture, or use neufchâtel for a slightly lighter option; for a dairy free choice use a firm vegan cream cheese.
- Bourbon (for filling and caramel): substitute with dark rum, brandy, or for a nonalcoholic option use equal parts strong peach juice or apple cider mixed with 1 teaspoon vanilla extract per tablespoon of spirit.
- Heavy cream: substitute with full fat coconut cream for a dairy free version, or use equal parts half and half plus 1 tablespoon melted butter to approximate richness.
Pro Tips
1. Get the cream cheese truly room temperature before you start. Cold cream cheese makes a lumpy batter and overworking it traps air that causes cracks. If you forgot to set it out, cut the blocks into cubes and let them sit at room temp for 30 to 45 minutes.
2. Press the crust firmly and evenly, including up the sides, then chill it before filling. A compact, cold crust helps prevent sogginess from the filling and gives clean slices when unmolding.
3. Keep the water bath water hot when you pour it in, and bake the cheesecake until the edges are set but the center still has a gentle wobble. Let it cool slowly in the oven with the door cracked for an hour. Slow cooling is the single best trick to avoid cracks and keep a silky texture.
4. Watch the caramel closely and have the butter and cream ready before the sugar hits the heat. Once it turns amber, remove it from the heat and whisk in the butter quickly, then slowly add cream. If you prefer a deeper bourbon flavor, stir it in off the heat so the alcohol aroma is preserved without burning it.
Bourbon & Roasted Peach Cheesecake With Caramel Sauce Recipe
I ended up with a peach cheesecake so creamy, bright, and irresistible that one slice felt impossible. If you love cheesecake as much as I do, this one is about to jump to the top of your must-bake list.
12
servings
735
kcal
Equipment: 1. 9-inch springform pan (plus heavy-duty foil to wrap it)
2. Large roasting pan or rimmed baking pan for the water bath
3. Rimmed baking sheet for roasting peaches
4. Stand mixer or hand mixer with a large bowl
5. Medium heavy saucepan for caramel
6. Measuring cups and spoons
7. Spatula and rubber scraper
8. Wire cooling rack and sharp knife
9. Cutting board and chef knife
Ingredients
-
1 1/2 cups graham cracker crumbs (about 150 g)
-
2 tablespoons granulated sugar (for crust)
-
1/2 teaspoon ground cinnamon (for crust)
-
6 tablespoons unsalted butter, melted (about 85 g)
-
32 ounces cream cheese, softened (4 packages)
-
1 cup granulated sugar (for filling)
-
1/4 cup packed light brown sugar
-
2 tablespoons cornstarch
-
1/2 cup sour cream
-
1/2 cup heavy cream
-
4 large eggs, room temperature
-
2 teaspoons vanilla extract
-
1 tablespoon lemon juice
-
2 tablespoons bourbon (for filling)
-
4 to 5 ripe peaches (about 2 pounds), halved and pitted
-
2 tablespoons granulated sugar (for roasting peaches)
-
1 tablespoon unsalted butter (for roasting peaches)
-
1 teaspoon vanilla extract (for roasted peaches)
-
1/2 teaspoon ground cinnamon (for roasted peaches)
-
Pinch of salt (for roasted peaches)
-
1 cup granulated sugar (for caramel sauce)
-
6 tablespoons unsalted butter, cubed (for caramel)
-
1/2 cup heavy cream (for caramel)
-
2 tablespoons bourbon (for caramel)
-
1/4 to 1/2 teaspoon flaky sea salt, to taste (optional garnish)
-
Whipped cream or extra sliced peaches, for serving (optional)
Directions
- Preheat oven to 325 F. Butter a 9-inch springform pan and wrap the outside with heavy foil for a water bath. In a bowl combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon and 6 tablespoons melted butter; press firmly into the bottom and up the sides of the pan. Chill while you make the filling.
- Arrange 4 to 5 halved, pitted peaches cut side up on a rimmed baking sheet; sprinkle with 2 tablespoons granulated sugar, dot with 1 tablespoon butter, sprinkle 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla extract. Roast at 400 F until tender and caramelized, about 20 to 25 minutes. Let cool, then chop roughly, reserving a few nice slices for garnish.
- Reduce oven to 325 F if needed. In a large bowl beat 32 ounces softened cream cheese until smooth. Add 1 cup granulated sugar, 1/4 cup packed light brown sugar and 2 tablespoons cornstarch; beat until combined and no lumps remain.
- Stir in 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, 1 tablespoon lemon juice and 2 tablespoons bourbon until smooth. Add 4 large room temperature eggs one at a time, mixing on low speed and scraping the bowl after each addition until just combined; fold in the chopped roasted peaches.
- Pour batter into the chilled crust, smooth the top, place the springform pan into a larger roasting pan and pour hot water into the outer pan to come about halfway up the springform sides. Bake at 325 F for 55 to 70 minutes until the edges are set and the center still slightly wobbly.
- Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the water bath, run a knife around the edge, and cool to room temperature on a wire rack. Refrigerate at least 6 hours or overnight before unmolding.
- Meanwhile make the bourbon caramel sauce: in a medium heavy saucepan heat 1 cup granulated sugar over medium heat, stirring constantly until it melts and turns amber. Remove from heat and carefully whisk in 6 tablespoons cubed butter until smooth, then slowly whisk in 1/2 cup heavy cream until combined. Stir in 2 tablespoons bourbon and let cool slightly.
- Chill the caramel until slightly thickened but pourable. If you prefer a thicker drizzle, cool longer. Taste and add 1/4 to 1/2 teaspoon flaky sea salt if using for a salted caramel flavor.
- To serve, remove the chilled cheesecake from the springform pan, top with reserved roasted peach slices and spoon or drizzle the bourbon caramel over the top. Garnish with whipped cream if desired.
- Slice with a hot, clean knife for neat pieces. Store leftovers covered in the refrigerator up to 4 days; rewarm caramel gently before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 269g
- Total number of serves: 12
- Calories: 735kcal
- Fat: 53.3g
- Saturated Fat: 30.3g
- Trans Fat: 0.25g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 182mg
- Sodium: 306mg
- Potassium: 210mg
- Carbohydrates: 62g
- Fiber: 2.3g
- Sugar: 47g
- Protein: 9.6g
- Vitamin A: 833IU
- Vitamin C: 7.5mg
- Calcium: 110mg
- Iron: 0.5mg
