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.


For the peach compote:
  1. 4 medium peaches, skin removed and cut into ¼ inch slices
  2. 3 tablespoons light brown sugar
  3. 1 teaspoon lemon juice
  4. ½ teaspoon cinnamon

For the pecan graham cracker crust:
  1. 9 graham crackers, crushed (about 1 cup)
  2. ½ cup chopped pecans
  3. ¼ cup brown sugar
  4. 6 tablespoons melted unsalted butter
  5. ¼ teaspoon cinnamon

For the cheesecake:
  1. 2½ pounds cream cheese, at room temperature
  2. 1⅓ cups granulated sugar
  3. 5 large eggs + 2 egg yolks
  4. ¼ cup crème fraîche or sour cream
  5. 2 tablespoons heavy cream
  6. 3 tablespoons flour
  7. 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.