Holly's Peach Flambe Cheesecake

Recipe courtesy Holly Bauer

Show: Episode:

Picture of Holly's Peach Flambe Cheesecake Recipe Photo: Holly's Peach Flambe Cheesecake Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
1 hr 30 min
Prep
20 min
Inactive
10 min
Cook
1 hr 0 min
Yield:
8 or 16 servings
Level:
Difficult
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Crust:

  • 1 1/2 cups snickerdoodle cookies, crushed
  • 4 tablespoons butter, melted

Filling:

  • 24 ounces cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons peach schnapps
  • 3 large eggs, room temperature

Topping:

  • 3 to 4 tablespoons butter
  • 1/2 cup brown sugar
  • 4 medium peaches, ripened, peeled and cut into wedges
  • Splash brandy, preferably peach flavored
  • Walnuts, optional

Directions

Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.

In a small bowl, toss crumbs with melted butter. Press onto bottom of 9-inch springform pan. Bake for 8 minutes. Set aside.

For the filling:

Meanwhile, combine cream cheese and sugar until well blended. Stir in peach schnapps until just blended. Add eggs, 1 at a time, stirring after each addition until just blended.

Pour onto crust.

Using heavy duty foil, wrap outsides and bottom of pan. Place cheesecake on a wire rack inside a larger pan. Fill larger pan with very hot water 1/3 the way up the springform pan. Bake for 45 to 50 minutes or until center is almost set. Remove cheesecake from hot water bath and remove foil. Let stand 10 minutes before running knife around the edge to loosen cake from sides. Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.

Just before serving:

Remove cake from icebox and remove the sides of the pan. Transfer cheesecake to serving plate. While preparing the topping, allow cheesecake to come to room temperature.

For the topping:

In a large skillet, melt butter over medium-high heat. Add brown sugar and allow mixture to caramelize. Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender. Add brandy and ignite to flambe the peaches. Serve immediately over slice of cheesecake and garnish with walnuts, if desired.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on June 02, 2010

    Flag

    I have been trying all kinds of cheesecake receipes, but never could find the right texture and taste I was looking for.
    I have made this cheesecake many times and it's always been delicious. Also, I liked how easy it was to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 09, 2009

    Flag

    This is a really great recipe for cheesecake, and should have more exposure on the Web site. It tasted very good; my whole family loved it. To Lillian below, I followed directions, and mine came out done throughout. Did you perhaps not refrigerate for four hours or overnight? My only issue was I could not get the flambe on the peaches, but I think I didn't add enough brandy. But otherwise -- sooo tasty! Thanks for the excellent recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 01, 2009

    Flag

    My family really liked the flavor of the cheesecake. I just have a small concern, when I took it out of the oven it was definitely set in middle, but right now when I served it with the peaches it seems undone from the middle part of cheesecake. i baked it for 48 minutes at 325 degrees.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.