Ingredients
- FOR CRUST
- 3 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 3/4 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- FOR FILLING
- 16 ounces cream cheese (at room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 4 tablespoons peach schnapps
- 2 large eggs
- 3/4 cup peach jam
- FOR WARMED PEACHES
- 1 tablespoon butter
- 2 tablespoons granulated sugar
- 3 cups peaches, peeled and sliced
- 3 tablespoons liqueur (peach liqueur)
How to Make
-
Step 1: Preheat oven to 350 °F. Grease a 9 inch spring form pan.
-
Step 2: Crust: In a food processor, pulse all ingredients until a crumbly texture. Press into prepared pan and bake for 20 minutes.
-
Step 3: Filling: With electric beaters, beat cream cheese until light and fluffy.
-
Step 4: Beat in sugar, vanilla and 2 Tbsp of peach schnapps.
-
Step 5: Reduce speed to low and add eggs, one at a time.
-
Step 6: While crust is still hot, stir remaining 2 Tbsp of schnapps into peach jam and spread over hot crust.
-
Step 7: Pour cheesecake mixture over jam and bake for 30 minutes.
-
Step 8: Allow to cool to room temperature, then chill completely before slicing.
-
Step 9: For warm peaches, stir butter and sugar over medium heat.
-
Step 10: Add peaches and peach liqueur.
-
Step 11: Serve on or beside slices of cheesecake.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.