Frozen Butter Pecan Cheesecake with Bourbon Peach Sauce

When you're entertaining and want to cover the dessert ground in advance, there's nothing much better than a cheesecake never mind one that can languish indefinitely in the freezer. 

Coincidentally, almost exactly a year ago this Strawberry Frozen Cheesecake was a star at a dinner party and at the time I indicated the possibilities were limited only by your imagination as far as coming up with alternative flavors. That's how this Butter Pecan version was born, although I admit I had a totally different vision in mind until my eyes hit the butter pecan icecream.

Simply good quality ice cream mixed with cream cheese and a little sugar, I added some extra bourbon to it not just for flavor, but because the alcohol keeps the ice cream from freezing too hard which means it can be cut and served right from the freezer without having to get out the hack saw...if you know what I mean.

Not satisified with cheesecake without a topping, the real pièce de résistance is this bourbon loaded peach sauce. Fresh sliced peaches added to a buttery sugary caramel jazzed up with good bourbon and a split vanilla pod - well it really takes the cake to a higher level. I could have "glugged" it right from the bowl but I didn't, honest! 

Frozen Butter Pecan Cheesecake with Peachy Bourbon Sauce (from JBug’s Kitchen Antics inspired by dairygoodness.ca)

Crust:

1-1/2 cups graham cracker crumbs

1/4 cup butter, melted

2 tablespoons granulated sugar

1 teaspoon vanilla

Combine all ingredients together and toss with a fork until well mixed. Press into bottom of an 8 inch spring form pan (or other pan with removable bottom) and freeze for 30 minutes.

Filling:

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 – 1-/2 quart carton butter pecan ice cream (softened)

2 tablespoons good quality bourbon (I used Knob Creek)

In bowl of electric mixer, cream together cream cheese and sugar until light and fluffy (about 2 minutes). Gradually add ice cream and bourbon and mix well. Spread filling on the prepared crust, cover and return cake to freezer. Freeze for minimum 3 hours.

Sauce:

1/2 cup (1 stick) unsalted butter

1/2 cup firmly packed brown sugar

3 tablespoons whipping cream

3 tablespoons good quality bourbon (I used Knob Creek)

1 vanilla pod, split down the middle

3 large firm peaches, peeled and sliced

In a large skillet with a heavy bottom melt butter. Sprinkle on brown sugar and cook, stirring until sugar dissolves and mixture thickens, bubbles and begins to darken. Carefully add cream a little at a time, stirring constantly. Continue to cook until sauce is thick and smooth - 1 to 2 minutes more. Remove pan from heat and add peaches and vanilla pod. When mixture stops bubbling add bourbon. Serve warm. Sauce may be chilled and reheated - be sure to remove vanilla pod before serving.

To serve, unmold cheesecake onto serving platter. Cut into wedges and serve with sauce.

A year ago - A Feast of Blue Crab

Two year's ago - Fried Chicken Gizzards

Three year's ago - Thai Curried Shrimp with Coconut

 

Comments

[Lea M. Callais]

Gotta love bourbon - I swear - you are Southern in there somewhere!!! That pie looks like it is to die for! Nom nom nom nom is all you would hear right here!

[June]

Lea - isn't that true re the bourbon. And to think I'd never tasted it before I met Big Guy.I'm making up for it now. LOL

[Lorraine]

Getting into the BG's Knob Creek again are you? I can't imagine him objecting to its use in this case. Wow!

[June]

I suppose I could have used the cheap stuff but darned, I love that Knob Creek. Ha.