Trisha Yearwood's Mini Georgia Peach Cheesecakes | Trisha's Southern Kitchen

Trisha uses a gingersnap crust to give her simple, no-bake cheesecake an extra-spicy kick and then adds a decadent, bourbon-peach topping! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3wUvsUw Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mini Georgia Peach Cheesecakes RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 1 hr 30 min (includes setting time) Active: 30 min Yield: 6 servings Ingredients 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 Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #MiniGeorgiaPeachCheesecakes Trisha Yearwood's Mini Georgia Peach Cheesecakes ​| Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=zjuwPNfPMpU