Hello my fellow Kendall-Jackson wine lovers and food enthusiasts! I’m Katie from Butterlust, here to share another one of my favorite recipes with you all.
With Father’s Day just around the corner, I wanted to create a dessert fit for a special occasion. My dad is the kind of guy who has everything he needs and wants nothing more, which most years makes Father’s Day gift giving downright tough. My mother and I often find ourselves buying yet another plaid shirt or even re-wrapping Christmas gifts that have gone forgotten and unused. (Shh, don’t tell.) And while showering Dad with gifts on his special day never goes unappreciated, I’ve come to realize that rather than things, in reality he wants nothing more than to share a great meal with his favorite people. After all, quality time is the greatest gift we can give our loved ones, is it not?
So this year, to show Dad how much I care, I’m going to feed him. As the weather has grown warmer, we’ve officially switched from red wine to white, and since he has long been a drinker of Kendall-Jackson’s Chardonnays, I’m planning on serving their Jackson Estate Santa Maria Valley Chardonnay for the evening’s wine. As part of the Jackson Estate Collection, it’s a step up from your every day Chardonnay with a rich, creamy flavor that pairs perfectly with a decadent menu created around the theme of celebration.
My absolute favorite thing about the Santa Maria Valley Chardonnay though, it possesses the flavor of summery yellow peaches in combination with notes of buttered biscuits and vanilla bean from the oak barrel aging process. Could there be a more fitting Chardonnay for a girl who loves to bake? And since it’s a fuller-bodied varietal I knew it would be perfect to pair with the ultimate indulgent dessert – cheesecake.
For this recipe, I’ve taken my favorite New York-style cheesecake and layered it with spiced peach compote to bring out the notes of peach in the wine. And since peaches and pecans compliment each other so perfectly, I added pecan pieces to an otherwise traditional graham cracker crust for a little bit of southern flair and added texture.
The cheesecake base has been my go-to for years – it’s rich, dense and impossibly smooth and creamy as all good cheesecake should be, but set apart by a slight tang from the addition of crème fraîche. While it’s incredibly easy to prepare, and unlike many cheesecake recipes does not require a water bath, it does take a little bit of extra love and time during the baking and cooling process in order to prevent cracking. But Dad is worth it, right?
Don’t have the will to prepare a whole cheesecake? Peaches are so juicy and beautiful this time of year — don’t miss out! This spiced peach compote recipe is good enough to eat all on it’s own – spoon it over ice cream or even a slice of vanilla cake for simpler, but equally delicious treat.
Warmest wishes and a very Happy Father’s Day to all the dads in your lives! Enjoy!
Notes: This recipe is intended to be made in either a 10″ or 11″ springform pan. It can be made in a smaller pan however you will have leftover cheesecake batter.
- 4 medium peaches, skin removed and cut into ¼ inch slices
- 3 tablespoons light brown sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- 9 graham crackers, crushed (about 1 cup)
- ½ cup chopped pecans
- ¼ cup brown sugar
- 6 tablespoons melted unsalted butter
- ¼ teaspoon cinnamon
- 2½ pounds cream cheese, at room temperature
- 1⅓ cups granulated sugar
- 5 large eggs + 2 egg yolks
- ¼ cup crème fraîche or sour cream
- 2 tablespoons heavy cream
- 3 tablespoons flour
- peach preserves, for serving
- To make the peach compote, combine the peach slices, light brown sugar and lemon zest in a medium saucepan. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the sugar is melted and the peaches are juicy.
- Remove the cover and cook for another 10 minutes or until the peaches are tender and the juices have thickened. Stir in the cinnamon and set aside to cool.
- For the pecan crust, combine all ingredients in a bowl and mix until well combined. The crumbs should hold together when pinched between your fingers. Firmly press the crust into a well-greased 10-inch springform pan.
- To make the filling, first preheat the oven to 475F. Add the softened cream cheese to the bowl of stand mixer fitted with paddle attachment and beat for 2 minutes on medium to ensure it is smooth. Add the sugar, eggs, and egg yolks and continue to beat until well blended and smooth. Add the crème fraîche, heavy cream and flour and mix until just combined.
- Pour half of the cheesecake mixture into the prepared springform pan, over the pecan crust. Spoon the cooled peach compote over the cheesecake base and use a butter knife to swirl it through the batter. Top with the remaining cheesecake batter. and rap the pan against the counter a few times to remove any air bubbles.
- Place on a cookie sheet and bake in a 475F oven for 10 minutes. Reduce the heat to 200F and bake for another 1 hour to 1 hour and 15 minutes. The cheesecake is done baking when you tap the sides and the center is just slightly wiggly.
- To cool the cheesecake and prevent cracking, turn the oven off and let the cake cool in the warm oven for 4-6 hours. Chill in the refrigerator overnight. Top with peach preserves before serving.