Caramelized Peach Cheesecake

Recipe

• Ingredients

  For the Sablé Base: 

  • 1 1/4 cups all-purpose flour 

  • 1 large egg 

  • 1/2 cup unsalted butter, softened 

  • 1/4 cup brown sugar 

   For the Cheesecake Filling: 

  • 16 oz cream cheese, softened 

  • 1 cup heavy whipping cream 

  • 3/4 cup sweetened condensed milk 

  • 1/2 tsp ground cinnamon 

  • 1/4 cup brown sugar 

   For the Caramelized Peaches: 

  • 1/3 cup brown sugar 

  • 2 tbsp unsalted butter 

  • 1 can La Costeña Peach Halves in heavy syrup (reserve syrup) 

   For Decoration (Optional): 

  • Dulce de leche for drizzling 

  • Whipped cream 

  • Additional peach slices 

• Instructions

  Prepare the Sablé Base 
  

  In a mixing bowl, combine 1 1/4 cups all-purpose flour and 1/4 cup brown sugar. Add 1/2 cup softened butter and 1 egg, blending until a soft dough forms. 

  Press the dough evenly into a 9-inch mold, making sure it reaches the edges. Preheat your oven to 350°F (175°C) and bake for 15 minutes, or until the crust is golden. Let it cool completely. 

   

  Make the Cheesecake Filling 
  

  In a large mixing bowl, whip 16 oz cream cheese until smooth and fluffy. Gradually add 1 cup heavy whipping cream, 3/4 cup sweetened condensed milk, 1/2 tsp ground cinnamon, and 1/4 cup brown sugar. Beat until the mixture is thick, creamy, and free of lumps. Pour the filling over the cooled crust, spreading it evenly. Refrigerate for at least 4-6 hours or overnight for the best texture. 

   

  Caramelize the Peaches 
  

  Slice the La Costeña Peach Halves into thin, elegant slices. In a skillet over medium heat, melt 2 tbsp butter. Stir in 1/3 cup brown sugar and the reserved syrup from the can. Once the mixture starts bubbling, add the peach slices and cook for about 5 minutes, or until they are golden and caramelized. Let them cool slightly. 

   

  Assemble and Decorate 
  

  Once the cheesecake has set, carefully arrange the caramelized peach slices on top in a decorative pattern. Drizzle generously with dulce de leche, allowing it to cascade over the edges for added indulgence. For a final touch, garnish with whipped cream and extra peach slices if desired. 

  Pro Tip 

   This no-gelatin recipe achieves its silky texture with the perfect balance of cream cheese and heavy cream. Chill the cheesecake thoroughly for the best results and clean slices. 

  With La Costeña Peach Halves, you can transform a simple cheesecake into a show-stopping dessert that brings a little Mexican charm to an international classic. Perfect for any celebration or indulgent treat! 

   

  ¡Buen provecho!