Peach Hot Honey Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, crushed pecans, sugar, cinnamon, and salt in a medium bowl. Stir to blend evenly.

Add the melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and cool on a rack while you prepare the fillings. Reduce oven temperature to 325°F (160°C).

In a small saucepan over medium heat combine the diced peaches, honey, granulated sugar, lemon juice, and grated ginger. Cook, stirring occasionally, until the peaches release juices and the mixture begins to simmer, about 6–8 minutes.

In a small bowl whisk the cornstarch with cold water to make a slurry. Stir the slurry into the simmering peach mixture and continue to cook for 1–2 minutes until the filling thickens and becomes glossy.

Stir in the red pepper flakes, then taste and adjust sweetness or heat (add a touch more honey for sweetness or a pinch more flakes for heat). Remove from heat and let cool to room temperature, stirring occasionally so it doesn’t skin over.

Place the room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle (or use a large bowl and hand mixer). Beat on medium speed until smooth and free of lumps, about 2–3 minutes.

Add the granulated sugar and beat until combined and creamy, another 1–2 minutes. Scrape down the bowl as needed to ensure even texture.

Add the sour cream, milk, vanilla, and flour; mix until incorporated. Add the eggs one at a time, mixing on low speed after each addition just until combined. Add the extra yolk and mix briefly. Do not overmix—stop as soon as the mixture is smooth and slightly thickened. Stir in the salt.

Pour about two-thirds of the cheesecake batter over the cooled crust and spread into an even layer.

Spoon the cooled honey-peach filling in an even layer over the batter, leaving a 1/2-inch border from the edge to prevent seepage. Use the remaining batter to dollop and gently spread over the peach layer so the peaches are mostly covered—alternatively leave a swirl of peach visible for a marbled look.

Prepare a water bath: wrap the outside of the springform pan tightly in two layers of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a larger roasting pan.

Pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan (careful not to splash water into the cheesecake).

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. Baking time will vary by oven; start checking at 50 minutes.

Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking, then remove from the water bath and cool completely on a wire rack for another hour.

Refrigerate the cheesecake (unmolded or still in the pan) for at least 6 hours or overnight to fully set—overnight is best.

When the cheesecake has chilled, make the caramel. In a medium heavy-bottomed saucepan over medium heat, add the granulated sugar in an even layer. Without stirring, let the sugar melt and caramelize; you can gently swirl the pan to promote even melting. Watch closely to avoid burning, about 6–8 minutes until a deep amber color.

Carefully add the butter (it will bubble vigorously) and whisk until fully incorporated. Remove the pan from the heat.

Slowly pour in the warmed heavy cream while whisking (caramel will bubble). Stir until smooth, then whisk in the bourbon, honey, and salt. Taste and adjust salt/honey as desired.

Let the caramel cool to a warm but pourable consistency (about 10–15 minutes). It will thicken as it cools.

Remove the chilled cheesecake from the springform pan and transfer to a serving plate if desired.

Pour or drizzle the warm (not hot) bourbon caramel evenly over the top of the cheesecake, allowing some to run down the sides.

Arrange extra peach slices across the top and garnish with mint leaves. If you like extra heat, lightly drizzle 1 teaspoon of hot honey over the peaches or serve hot honey on the side.

Slice with a hot, clean knife (dip the blade in hot water and wipe between cuts) for clean slices. Serve chilled or at cool room temperature. Leftover cheesecake keeps covered in the refrigerator up to 4 days; caramel can be reheated gently before serving.