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Bourbon Peach Streusel Cheesecake

Indulge in Bourbon Peach Streusel Cheesecake Today finished dish
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Indulge in this Bourbon Peach Streusel Cheesecake, a delightful blend of creamy cheesecake, juicy peaches, and a crunchy streusel topping, all enhanced with a hint of bourbon. Perfect for any dessert lover.

Ingredients

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  • 2 1/4 cups graham cracker crumbs
  • 1/2 cup melted salted butter
  • 3 tbsp sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 5 tbsp melted salted butter
  • 24 ounces cream cheese, room temperature
  • 1 cup packed light brown sugar
  • 3 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 cup sour cream, room temperature
  • 5 tbsp bourbon
  • 4 large eggs, room temperature
  • 3 1/2 cups sliced and peeled peaches
  • 2 tsp ground cinnamon
  • 2 tbsp loosely packed light brown sugar
  • 1/2 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix the graham cracker crumbs, melted butter, and sugar together. Press into the bottom of the prepared pan. Bake for 10 minutes, then let it cool. Prepare for a water bath by wrapping the pan in aluminum foil.
  3. Lower the oven to 300°F (150°C). Combine flour, brown sugar, and cinnamon in a bowl. Add melted butter and mix until crumbly. Spread a portion on a baking sheet and bake for 5-7 minutes. Let it cool.
  4. Beat the cream cheese until smooth. Add the brown sugar, flour, and cinnamon, mixing well. Add sour cream and bourbon, and then mix in the eggs one at a time until just combined.
  5. In a bowl, toss the sliced peaches with cinnamon and brown sugar.
  6. Pour half of the cheesecake filling into the crust. Layer with half of the peach mixture and half of the unbaked streusel. Repeat with the remaining filling, peaches, and streusel. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for about 1 hour and 25 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the oven door and let the cheesecake cool for another 30 minutes. Remove from the oven and cool completely before refrigerating for at least 4 hours or overnight.
  8. Once the cheesecake is chilled, top with the remaining peaches and baked streusel.
  9. Beat the cold heavy cream, powdered sugar, cinnamon, and vanilla extract together until stiff peaks form. Pipe or spread onto the cooled cheesecake and sprinkle with any remaining streusel.

Nutrition

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