For the Bourbon Roasted Peaches:
8 ripe but firm peaches (about 3 pounds)
6 tablespoons (3 ounces) unsalted butter, melted
2/3 cup Bourbon (I had Evan Williams on hand)
1/4 teaspoon salt
1/4 cup packed dark brown sugar
For the Crust:
2 1/4 cups graham cracker crumbs
1/2 cup toasted pecans, finely chopped
1 stick (4 ounces) unsalted butter, melted
1/3 cup packed dark brown sugar
1/4 teaspoon salt
For the Cheesecake Filling
4 large eggs, separated and at room temperature
2 vanilla bean pods, seeds scraped out
1/2 cup (about 3 1/2 ounces) granulated sugar
16 ounces cream cheese, cut into small pieces and at room temperature
3 tablespoons all-purpose flour
1 cup heavy cream
For the Caramel Sauce
1 packed cup brown sugar
½ cup half-and-half
4 tablespoons unsalted butter
1 pinch salt
1 tablespoon vanilla
Directions
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