Bourbon & Roasted Peach Cheesecake with Caramel Sauce

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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