Peach Cheesecake With Spicy Papaya Amaretto Topping
Total Steps
30
Ingredients
24
Tools Needed
12
Ingredients
- 19 cookies ginger snap cookies
- 12 ounces regular cream cheese
- 1 1/2 tablespoons flour
- 6 tablespoons light brown sugar
- 1 egg egg
- 1 1/2 tablespoons beaten egg
- 8 ounces fresh peaches, peeled, drained and pureed
- 1 ounce peach schnapps
- 1 ounce peach vodka
- 1 small peach
- 1/2 cup papaya nectar
- 1 tablespoon honey
- 1/8 teaspoon black pepper
- 2 teaspoons Amaretto
- 1 teaspoon vanilla extract
- 1/2 cup peach jam
- 1/2 cup papaya nectar
- 1 tablespoon honey
- 1 teaspoon Meyer lemon zest
- 2 teaspoons Amaretto
- 1 teaspoon vanilla extract
- 1/4 teaspoon fresh ginger
- 6 cookies ginger snap cookies, crushed(optional)
- slivered almonds(optional)
Instructions
Step 1
Preheat oven to 325 degrees F.
Step 2
Line muffin pans with baking cups.
Step 3
Place one ginger snap cookie in each baking cup.
Step 4
Chop 6 additional ginger snap cookies finely and place them in a ziplock bag for later use as garnish.
Step 5
In a mixing bowl, beat cream cheese, flour, and light brown sugar on low speed until well blended. Avoid over-mixing to prevent incorporating too much air, which can cause the cheesecakes to crack.
Step 6
Add 1 egg and 1 1/2 tablespoons of beaten egg to the mixture and beat until just combined.
Step 7
Pour in the pureed fresh peaches, peach schnapps, and peach vodka.
Step 8
Mix on low speed just until blended.
Step 9
Distribute the batter evenly between the prepared muffin cups.
Step 10
Bake for approximately 20 to 22 minutes. Cheesecakes should appear glossy on top, feel set, but still jiggle slightly in the center.
Step 11
Cool the muffin pans on cookie racks for one hour.
Step 12
Carefully remove each cheesecake from the muffin cups and place individually on cookie racks.
Step 13
Continue cooling for another 3 hours, if possible, before chilling to prevent condensation from forming on top.
Step 14
Refrigerate the cheesecakes in tightly sealed airtight containers. For optimal texture and setting, chill for at least a few hours or overnight.
Step 15
To freeze cheesecakes without topping, remove them from their containers and place on racks to thaw. Do not thaw in airtight containers to prevent moisture accumulation.
Step 16
For Topping #1: Place the small peach and 1/2 cup papaya nectar in a blender and puree until thick.
Step 17
Pour the peach-nectar puree into a saucepan.
Step 18
Cook on medium heat for about 15 minutes to thicken.
Step 19
Add black pepper, Amaretto, and vanilla extract to the saucepan.
Step 20
Continue to cook on medium-low heat for 10 minutes.
Step 21
Cool Topping #1 completely before applying to the cheesecakes.
Step 22
Chill cheesecakes with Topping #1 together before serving.
Step 23
Garnish with slivered almonds, if desired.
Step 24
For Topping #2: Add peach jam, papaya nectar, and honey into a saucepan.
Step 25
Heat for 15 minutes on medium heat to thicken.
Step 26
Add Meyer lemon zest, Amaretto, vanilla extract, and fresh ginger to the saucepan.
Step 27
Simmer on medium-low heat for another 10 minutes.
Step 28
Cool Topping #2 completely before applying to the cheesecakes.
Step 29
Chill cheesecakes with Topping #2 together before serving.
Step 30
Garnish with slivered almonds, if desired.