Butterscotch Peach Cheesecake
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This Butterscotch Peach Cheesecake starts with a buttery graham cracker crust, filled with rich peach-infused cheesecake, and finished with a drizzle of golden butterscotch sauce. It’s the perfect balance of fruity sweetness and indulgent caramel flavor; pure dessert bliss in every bite!
Let me start by saying I love cheesecake. It’s one of those desserts that takes some time to perfect but when it’s done right it smooth, creamy, and delicious.
I’ve made a lot of cheesecakes over the years. One of my current favorites is Instant Pot Key Lime Cheesecake. I also make a delicious Vanilla Bean cheesecake that I like to put fresh fruit compote on. As for classic cheesecakes, this Blood Orange Margarita Cheesecake is a favorite.
What is Cheesecake?
Cheesecake is a rich, creamy dessert made from cream cheese, sugar, and eggs. It is often blended with other ingredients like sour cream, vanilla, or fruit. Cheesecake is typically baked (though some versions are no bake) and has a crust made from crushed cookies or graham crackers mixed with butter. The texture is smooth and velvety, while the flavor can range from sweet and tangy to rich and decadent.
This cheesecake is a classic cheesecake that is baked in the oven. I’ve been making more and more Instant Pot cheesecakes but I decided it was time to come back to the original.
The crust is made with graham cracker crumbs and butter. The filling is a traditional cream cheese and sugar filling with fresh diced peaches.
Do I have to peel the peaches?
You don’t have too. I actually made it both ways and didn’t have a preference. That being said, it’s easier not to peel them so that’s how I’ll be making it in the future.
The cheesecake has butterscotch sauce in it. While homemade butterscotch sauce is preferred, you can also just use butterscotch ice cream topping or a good jarred butterscotch sauce.
How do you make Butterscotch Sauce?
You can melt 4 tablespoons of salted butter in a medium saucepan over medium heat. Add 1/2 cup of brown sugar, 1/2 teaspoon salt, 1/2 cup of heavy cream. Stir until blended then bring the mixture to a boil, stirring frequently. Boil for 4-5 minutes. Remove from heat and stir in a teaspoon of vanilla extract if desired.
This cheesecake smelled amazing baking in the oven. I could smell the cream cheese, sugar, and even the fresh peaches. I couldn’t wait to give it a try.
This cheesecake is so creamy and thick. You can really taste the flavor of peaches and ther’es subtle butterscotch note.
Drizzling additional butterscotch on top adds a bit more of its flavor to the cheesecake. It’s perfect for sharing with friends and helped start off a great summer at work!
If you’ve tried my Butterscotch Peach Cheesecake or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Butterscotch Peach Cheesecake
Ingredients
For the crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
For the Filling:
- 3 packages 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup brown sugar
- 5 eggs
- 1/4 cup flour
- 2 peaches diced
- 3/4 cup thick butterscotch sauce divided
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9 inch springform pan with 3 inch sides.
- In a bowl combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- In a mixer bowl fitted with paddle attachment, beat cream cheese, sour cream, and brown sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in flour until blended. Fold in peaches, 1/2 cup of butterscotch sauce and vanilla by hand.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 45 to 55 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.
- Drizzle cake with remaining butterscotch sauce in a bulls-eye pattern.
Notes
