-
1
Preheat oven to 325 degrees F for lightly colored pans or 300 degrees F for dark colored pans.
-
2
In a small bowl, toss crumbs with melted butter.
-
3
Press onto bottom of 9-inch springform pan.
-
4
Bake for 8 minutes.
-
5
Set aside.
-
6
Meanwhile, combine cream cheese and sugar until well blended.
-
7
Stir in peach schnapps until just blended.
-
8
Add eggs, 1 at a time, stirring after each addition until just blended.
-
9
Pour onto crust.
-
10
Using heavy duty foil, wrap outsides and bottom of pan.
-
11
Place cheesecake on a wire rack inside a larger pan.
-
12
Fill larger pan with very hot water 1/3 the way up the springform pan.
-
13
Bake for 45 to 50 minutes or until center is almost set.
-
14
Remove cheesecake from hot water bath and remove foil.
-
15
Let stand 10 minutes before running knife around the edge to loosen cake from sides.
-
16
Cool for 1 hour then refrigerate uncovered at least 4 hours or overnight.
-
17
Remove cake from icebox and remove the sides of the pan.
-
18
Transfer cheesecake to serving plate.
-
19
While preparing the topping, allow cheesecake to come to room temperature.
-
20
In a large skillet, melt butter over medium-high heat.
-
21
Add brown sugar and allow mixture to caramelize.
-
22
Add peaches, cook for 3 to 4 minutes or until peaches are well coated and tender.
-
23
Add brandy and ignite to flambe the peaches.
-
24
Serve immediately over slice of cheesecake and garnish with walnuts, if desired.
