Hot Honey Peach Cheesecake Recipe
Cream cheese / cinnamon / sweet peach filling / buttery shortbread crumble
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Ingredients
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Cheesecake Filling
Shortbread Crumble
Hot Honey Topping
Method
Cheesecake Filling
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and beat until well combined. Add sour cream, cinnamon, and vanilla extract, mixing until smooth.
Add Eggs and Peach Puree
Add the eggs one at a time, mixing well after each addition. Finally, fold in the peach puree until fully incorporated.
In a separate bowl, cream the unsalted butter until light and fluffy. Slowly add the all-purpose flour, powdered sugar, and salt, mixing until a crumbly dough forms.
Preheat oven to 350°F (175°C). Spread the crumble mixture evenly in a baking dish and bake for about 15-20 minutes or until lightly golden. Remove from oven and let cool.
Hot Honey Topping
Prepare the Hot Honey
In a small saucepan, combine honey and red pepper flakes. Heat over low heat until warm, stirring occasionally. Remove from heat and set aside.
Assembling the Cheesecake
Combine and Bake
Pour the cheesecake filling over the cooled shortbread crumble in the baking dish. Bake at 325°F (160°C) for 45-50 minutes or until the center is set but still slightly jiggly.
Cool and Serve
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight. Drizzle with the hot honey topping before serving.