MINI GEORGIA PEACH CHEESECAKES

Mini Georgia Peach Cheesecakes image

Provided by Trisha Yearwood

Categories dessert

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1/4 cup gingersnap crumbs
1/4 cup pecan meal (finely ground pecans)
2 tablespoons salted butter
One 8-ounce block cream cheese, at room temperature
One 8-ounce tub mascarpone, at room temperature
1/4 cup sour cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
1 tablespoon dark brown sugar
Pinch ground ginger
Pinch ground cinnamon
2 peaches, chopped (about 2 cups)
2 teaspoons bourbon
1 teaspoon lemon juice

Steps:

Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.