Can I skip the bourbon?

Yes — swap with apple cider or extra vanilla for alcohol-free flavor. But if you like boozy depth, the bourbon version ranks high among Bourbon Cheesecake Recipes .

Can I make this ahead for a party?

Totally. Make the cake and caramel a day ahead; assemble the peaches and caramel right before serving.

Is this a good option for fall menus?

Absolutely — it’s the kind of Autumn Desserts Fancy that pairs with cozy sweaters and pumpkin-simmering feelings.

Autumn Desserts Fancy: Roasted Peach & Bourbon Cheesecake with Caramel

Ingredients

Scale

Bourbon Roasted Peaches

8 ripe but still-firm peaches (≈3 lb)
6 tbsp (3 oz) unsalted butter, melted
2/3 cup bourbon (I used Evan Williams)
1/4 tsp fine salt
1/4 cup dark brown sugar, packed

Graham-Pecan Crust

2 1/4 cups graham cracker crumbs
1/2 cup toasted pecans, finely chopped
1 stick (4 oz) unsalted butter, melted
1/3 cup dark brown sugar, packed
1/4 tsp salt

Cheesecake Filling

4 large eggs, separated and at room temperature
Seeds scraped from 2 vanilla beans
1/2 cup (≈3½ oz) granulated sugar
16 oz cream cheese, cut into pieces and brought to room temp
3 tbsp all-purpose flour
1 cup heavy cream

Caramel Sauce

1 packed cup brown sugar
1/2 cup half-and-half
4 tbsp unsalted butter
Pinch of salt
1 tbsp vanilla extract

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Instructions

Roast the peaches
- Place oven racks in the upper-middle and lower-middle positions and preheat to 450°F. Line two rimmed baking sheets with foil.
- Cut four peaches into ¾-inch-thick slices and arrange them in a single layer on one prepared sheet. Dice the remaining four peaches into roughly 1/4-inch pieces and spread them on the other sheet.
- In a bowl, whisk together the melted butter, bourbon, and salt. Pour half of this mixture over the sliced peaches and the other half over the diced fruit. Sprinkle 2 tablespoons of the brown sugar over the sliced peaches and the remaining 2 tablespoons over the diced peaches. Toss each pan gently so the fruit is evenly coated and lay back in a single layer.
- Roast the peaches about 15 minutes, swapping the pans’ positions halfway through, until the peaches are tender and the juices become syrupy. Transfer the trays to a rack and let cool completely (about 20 minutes).
Make the crust
- Lower oven temp to 350°F and move rack to the center. Wrap the outside of a springform pan with foil.
- In a bowl, combine the graham crumbs, chopped pecans, melted butter, brown sugar, and salt. Press this mixture firmly into the bottom (and slightly up the sides, if you like) of the prepared springform pan, leaving about 1/2″ below the rim.
- Bake the crust 10–12 minutes, until it turns golden. Cool on a rack for 15–20 minutes.
Prepare the cheesecake filling
- Reduce oven temperature to 275°F. In a clean, dry mixing bowl, whip the egg whites with the vanilla bean seeds on medium speed until soft peaks form (about 2 minutes). Gradually add the granulated sugar and whip until you reach stiff, glossy peaks (another 1–2 minutes). Transfer the whites to another bowl and wipe the mixer bowl clean if needed.
- In the mixer, beat the cream cheese with the egg yolks and flour on medium speed until light and aerated, about 2 minutes. Pour in the heavy cream and continue beating until smooth and silky, about 2 more minutes, scraping the bowl as needed. Fold the diced roasted peaches into the batter.
- Gently stir one-third of the beaten egg whites into the cream cheese mixture to loosen it, then carefully fold in the remaining whites until just incorporated—keep as much air as possible. Spread the batter into the cooled crust.
Bake & chill
- Bake the cheesecake 75–90 minutes, until the center is mostly set but still has a slight wobble. Turn the oven off and let the cake rest inside for 20 minutes.
- Move the pan to a cooling rack and let it cool for 1 hour, then refrigerate until fully chilled and set (minimum 3 hours, preferably longer). Remove the springform ring and arrange the sliced roasted peaches on top.
Make the caramel sauce
- In a small saucepan over medium-low heat, combine the packed brown sugar, half-and-half, butter, and a pinch of salt. Whisk gently for 5–7 minutes until the mixture thickens. Stir in the vanilla and cook another minute to deepen the sauce. Remove from heat, cool slightly, then transfer to a jar and chill until cold.
- When ready to serve, spoon the caramel over the cheesecake slices. Store any leftover sauce in the fridge.

Notes

Allow the cheesecake to chill fully before slicing for clean cuts.
The caramel firms when cold; if you prefer it pourable, warm it briefly before serving.
The roasted peach dice in the filling add bursts of fruit, while the sliced peaches on top give a pretty finish—feel free to use only slices or only diced fruit based on preference.