Bourbon-roasted peaches on top of a peach-flavored cheesecake with a graham cracker-pecan crust.
- For the Bourbon Roasted Peaches:
- 8 ripe but firm peaches (about 3 pounds)
- 6 tablespoons (3 ounces) unsalted butter, melted
- 2/3 cup Bourbon
- 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 Bourbon Roasted Peaches: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 450°F. Line 2 rimmed baking sheets with foil.
Slice 4 peaches into 3/4-inch thick slices. Arrange in single layer on 1 prepared baking sheet. Cut remaining 4 peaches into 1/4-inch pieces. Arrange in single layer on second prepared baking sheet.
Whisk together melted butter, bourbon, and salt in medium bowl. Drizzle half of bourbon mixture on sliced peaches and remaining half on diced peaches. Sprinkle 2 tablespoons sugar on sliced peaches and remaining 2 tablespoons on diced peaches. Toss peaches to coat an rearrange in single layer. Roast until peaches are tender and liquid is syrupy, about 15 minutes, alternating baking sheets’ positions halfway through. Transfer to cooling rack and cool completely, about 20 minutes.
For the Crust: Decrease oven temperature to 350°F and adjust oven rack to middle position. Line exterior of springform pan with foil. Combine cracker crumbs, pecans, melted butter, brown sugar, and salt in medium bowl, stirring until crumbs are thoroughly saturated with butter. Press onto bottom and up sides of pan, leaving about 1/2 inch from top of pan.
Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 minutes.
For the Cheesecake Filling: Decrease oven temperature to 275°F. In large, clean, dry bowl, whip egg whites and vanilla bean seeds on medium speed until soft peaks form, about 2 minutes. Gradually add sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If using the stand mixer bowl, transfer whites to separate bowl and wipe out bowl.
Beat cream cheese, egg yolks, and flour on medium speed until light and fluffy, about 2 minutes. Add cream and continue beating until creamy and smooth, about 2 minutes longer, scraping down sides and bottom of bowl with rubber spatula as necessary. Stir in diced peaches.
Stir 1/3 of egg whites into cream cheese mixture, then, gently fold in remaining egg whites. Scrape batter into cooled crust and bake until cheesecake is set but still slightly wobbly in the center, 75 to 90 minutes. Shut oven off and let cheesecake sit in oven 20 minutes.
Transfer cheesecake to cooling rack and cool for 1 hour. Transfer to refrigerator and cool until completely chilled and set, at least 3 hours. Remove from springfrom mold and set on serving dish. Top with sliced peaches and serve.
2 rimmed baking sheets, foil, parchment paper, 9-inch round springform pan, electric mixer, rubber spatula, cooling rack