I came across this recipe and couldn't wait to make it! This also doubled as a Father's Day gift for my dad and grandfather.
Snickerdoodle Cheesecake topped with Bourbon-Peach Compote
Ingredients (makes 12)
For the crust:
- 5 tablespoons unsalted butter, melted
- 7 sheets of graham crackers
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the cheesecake filling:
- 16 ounces cream cheese
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup full-fat Greek yogurt
- 1 tablespoon ground cinnamon
For the compote:
- 2 tablespoons unsalted butter
- 6 large peaches, diced
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon
Directions:
1. Preheat oven to 325 degrees
2. Line cupcake pans
3. Combine crushed graham crackers, melted butter, cinnamon and salt until well mixed
4. Evenly distribute in cupcake liners.
5. Chill in the refrigerator while making filling
6. Mix cream cheese with electric or stand mixer until smooth
7. Beat in eggs until creamy
8. Blend in sugar
9. Add vanilla, Greek yogurt and cinnamon and blend until mixed
10. Spread batter evenly amongst cupcake liners
11. Place on a baking sheet, add water to create a water bath
12. Bake for 20-30 minutes, until firm but it still jiggles
13. Cool in refrigerator for at least 2 hours
When ready to eat prepare the compote:
14. Melt butter in skillet
15. Saute diced peaches for about 5 minutes
16. Remove from heat and add bourbon, sugar and vanilla extract
17. Return to heat for 5-10 minutes until compote thickens
18. Allow the compote to cool before serving
Happy Father's Day to the best dad and grandfather a girl could ask for!
Snickerdoodle Cheesecake topped with Bourbon-Peach Compote
1. Preheat oven to 325 degrees
2. Line cupcake pans
3. Combine crushed graham crackers, melted butter, cinnamon and salt until well mixed
4. Evenly distribute in cupcake liners.
5. Chill in the refrigerator while making filling
6. Mix cream cheese with electric or stand mixer until smooth
7. Beat in eggs until creamy
8. Blend in sugar
9. Add vanilla, Greek yogurt and cinnamon and blend until mixed
10. Spread batter evenly amongst cupcake liners
11. Place on a baking sheet, add water to create a water bath
12. Bake for 20-30 minutes, until firm but it still jiggles
13. Cool in refrigerator for at least 2 hours
When ready to eat prepare the compote:
14. Melt butter in skillet
15. Saute diced peaches for about 5 minutes
16. Remove from heat and add bourbon, sugar and vanilla extract
17. Return to heat for 5-10 minutes until compote thickens
18. Allow the compote to cool before serving
