Butterscotch Peach Cheesecake + a review of The Cheesecake Bible
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 1 cheesecake
A thick, rich cheesecake studded with fresh peaches and ribbons of caramel sauce.
For the crust:
  • 1¼ c. graham cracker crumbs
  • ¼ c. unsalted butter, melted
For the Filling:
  • 3 packages (8 oz) cream cheese, softened
  • 1 c. sour cream
  • 1 c. brown sugar
  • 5 eggs
  • ¼ c. flour
  • 2 peaches, diced
  • ¾ c. thick caramel sauce, divided
  • 1 t. vanilla extract
  1. Preheat the oven to 350 degrees.
  2. Grease a 9 inch springform pan with 3 inch sides.
  3. In a bowl combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
  4. 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, ½ cup of caramel sauce and vanilla by hand.
  5. 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.
  6. Drizzle cake with remaining caramel sauce in a bulls-eye pattern.
Recipe from The Cheesecake Bible by George Geary, Robert Rose Inc., 2008
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/butterscotch-peach-cheesecake-a-review-of-the-cheesecake-bible/