mini peach bourbon cheesecakes;
A beautiful bright mini cheesecake scattered with peaches and a subtle bourbon flavor, perfect for two (or one if you just love cheesecake!)
Oven Temp: 350°F, then turn down to 300°F
Servings: 4
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Equipment
- Two miniature springform pans (each one measuring 4½ inches diameter, 1¾ inches deep). ***If you're looking to make a full-sized cheesecake, check out the Notes at the bottom!
Ingredients
Graham Cracker Crust
- 9 sheets graham crackers (1 sleeve)
- 6 Tbsp butter, melted
Brown Sugar Crumble
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- 1 Tbsp butter, melted
Bourbon Peach Cheesecake
- 8 oz cream cheese, room temperature
- ¼ cup brown sugar, packed
- ⅛ cup greek yogurt
- ¼ tsp cinnamon
- 1 Tbsp all-purpose flour
- 1 Tbsp bourbon
- 1 ripe peach, cut into cubes
Instructions
Graham Cracker Crust
- In a food processor, add 9 sheets (1 sleeve) graham crackers and process until turned into fine crumbs. Alternatively, add to a plastic bag and crush manually. Add to a small bowl.
- Melt 6 Tbsp butter and add to the graham cracker crumbs. Mix together thoroughly then divide the mixture between two miniature springform pans (each one measuring 4½ inches diameter, 1¾ inches deep). I also lay a sheet of parchment paper across the bottom and up the sides to help remove the cheesecake after cooked. Press crumbs tightly into the bottom of each pan.
Brown Sugar Crumble
- In a small bowl, mix together ¼ cup brown sugar, ¼ cup flour, ¼ tsp salt. Add 1 Tbsp melted butter and mix until small crumbles form. Set aside.
Bourbon Peach Cheesecake
- Skin and chop peach into cubes, discarding the skin.
- In a medium bowl, add 8 oz room temperature cream cheese, ¼ cup brown sugar, ⅛ cup greek yogurt, ¼ tsp cinnamon and mix together until creamy and smooth.
- Add 1 Tbsp flour, 1 Tbsp bourbon, and 1 egg to the mixture and mix until well incorporated.
- Layer ¼ of the cheesecake mixture into each of the two mini springform pans. Smooth out to an even layer. Then sprinkle chopped peaches, and ¼ of the crumble mixture evenly over each of the pans. Reserve remaining crumble for topping the cheesecakes later, as well as any leftover peach cubes.
- Divide the remaining cheesecake mixture across the two pans, smoothing out the mixture on top. I also recommend banging each pan gently on the counter to remove any air bubbles.
- Bake at 350°F for 15 minutes, then remove the pans and turn oven temperature down to 300°F. Divide the remaining crumble mixture and top each cheesecake with the mixture at the 15 minute mark.
- Bake cheesecakes another 10 minutes or until center is only slightly jiggly (it will firm up while cooling). Top with any remaining peaches
Notes
If you're looking to make this recipe as a full-sized cheesecake, and not two mini cheesecakes, check out the recipe that this is adapted from, over at Life, Love, and Sugar!
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!