Peaches & Cream Cheesecake Cupcake (Happy Birthday Tanorria!)

Posted on - July 15, 2017 / Author - Tanorria Askew / Category - Eat Really Well

I have a love/hate relationship with my birthday this year. I am not happy about turning a year older, but the thing that gets me through is the main reason for celebrating a birthday…cake! Or in my world…dessert! I LOVE cake, most any kind really, but I like to keep things a little untraditional for my birthday and celebrate with a super unique dessert or cake way outside the box of regular birthday cake.

This year I teamed up with WTHR to celebrate my birthday with peaches and cream cheesecake cupcakes. This recipe combines some of my favorite ingredients: cream cheese, BUTTER, sugar, peaches, and bourbon!

Because baking really is an exact science, I didn’t want to go out on a limb and come up with a recipe on my own…that could fail, so I borrowed a little help for the cheesecake cupcake part (see below). The peaches and bourbon…that’s alllllllllll me!

Thank you all for trying, sharing, and devouring my recipes. My hope for another year older is to continue to connect with people who are passionate about food, like you, and always love deeply, laugh often, and eat really well!

Cheesecake Cupcakes
Prepare your cupcakes following these instructions. Let cool for 2-4 hours or overnight.

Peach Bourbon Sauce
4 Yellow peaches (I prefer fresh, but you can do frozen in order to enjoy this any time of year).
1/2 cup of brown sugar
1/4 cup butter
2 TBS bourbon

To prepare your fresh peaches, bring a large pot of water to a low boil. While pot is coming to a bowl, cut an “x” at the bottom of the peaches without going too far into the flesh. Place peaches into the pot and let simmer for 30 seconds to 1 minute. While peaches are simmering, make a large bowl of ice water (you can use ice packs or ice cubes.)

Using a slotted spoon, remove peaches from pot and immediately place into ice cold water. Let sit for 2 minutes. One by one, while leaving unused peaches in ice cold water, peel skin of peach off from the bottom of the peach. Skin should come off very easily. If it does not, put the peaches back in the simmering pot of water and repeat hot vs. cold water process.

Once peaches have been peeled, cut the peaches to remove the pit. Slice or cut as desired.

In a medium sauce pan, place butter on medium heat. Let melt and add peaches. Cook for 1-2 minutes, then add brown sugar. Stir until brown sugar is dissolved. Once sugar is dissolved, carefully add bourbon while removing pan from the heat. Add pan back to heat and cook for 3-4 minutes. Top chilled cupcakes with warm peach sauce.


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