Baking always fixes a rough mood, rough day, or even a rough week for me. Being a cheesecake lover, I decided this week would be a perfect time to try out a new cheesecake recipe with peaches, my favorite fruit. And this one has booze! A soft ending to a hard week. I like a good, smoky bourbon on the rocks. Let’s try some bourbon on a cheesecake. Shall we?!
While reading the instructions for this cheesecake I was first in love with the crust, having brown sugar, cracker crumbs, and pecans. That is a good start to any dessert. As I read on, I read how the egg is separated and you create almost a meringue and a whipped filling. This created a really fluffy batter. I made sure to surround the spring form pan with foil but made sure to allow space for rising. Watching it in the oven was interesting. The cheesecake rose and when it cooled it sank down and was a great soft textured heavy cheesecake like I love. After cooling and decorating the top with the roasted peaches I thought It still needed something. So, I added a simple caramel topping whipped up fast on the stove. The nurses on the floor loved this recipe and of course It was Grandma McMahan approved. Enjoy!
Ingredients:
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