Bourbon Peach Streusel Cheesecake

Bourbon Peach Streusel Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the sweet, juicy flavor of fresh peaches and a hint of bourbon. Topped with a crunchy streusel, this dessert is perfect for any occasion and will impress your family and friends.

Why Make This Recipe

This recipe is ideal for anyone who loves the warm flavors of summer peaches mixed with a little kick from bourbon. Whether you’re celebrating a birthday, hosting a gathering, or simply treating yourself, this cheesecake offers a unique twist that sets it apart from regular cheesecakes. The combination of flavors, textures, and aromas makes it a memorable dessert that everyone will appreciate.

How to Make Bourbon Peach Streusel Cheesecake

Ingredients

2 1/4 cups graham cracker crumbs
1/2 cup salted butter, melted
3 tbsp sugar
2/3 cup all-purpose flour
2/3 cup light brown sugar, packed
1 tsp ground cinnamon
5 tbsp salted butter, melted
24 oz cream cheese, room temperature
1 cup light brown sugar, packed
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 (about 4 peaches)
2 tsp ground cinnamon
2 tbsp light brown sugar, loosely packed
1/2 cup heavy whipping cream, cold
1/4 cup powdered sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract

Directions

Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and sides of the pan. Bake for 10 minutes and let it cool.
Reduce the oven temperature to 300°F (148°C). In another bowl, combine the flour, brown sugar, and cinnamon. Mix in the melted butter until crumbly. Set aside half for topping and spread the rest onto a baking sheet. Bake for 5-10 minutes and let cool.
Blend the cream cheese, brown sugar, flour, and cinnamon on low speed until smooth. Add the sour cream and then the bourbon, mixing well. Gradually add the eggs, one at a time.
In a medium bowl, toss the sliced peaches with cinnamon and brown sugar.
Pour a quarter of the cheesecake batter into the crust. Layer the remaining peaches on top and sprinkle half of the streusel mixture. Pour the remaining batter over the peaches.
Wrap the pan in aluminum foil and place it in a larger pan with water halfway up the sides. Bake for 1 hour and 30 minutes.
After baking, add the remaining peaches and streusel on top and bake for another 15 minutes.
Crack the oven door and let the cheesecake cool for 30 minutes in the oven. Remove and let sit for 15 minutes before refrigerating for 6-7 hours.
Beat the heavy cream until thick, then add the powdered sugar, vanilla, and cinnamon until stiff peaks form.
Decorate the cheesecake with whipped cream and the remaining streusel before serving.

How to Serve Bourbon Peach Streusel Cheesecake

Serve this cheesecake cold, straight from the refrigerator. You can slice it into wedges and serve it on dessert plates. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra treat.

How to Store Bourbon Peach Streusel Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It should stay fresh for up to 5 days. If you’d like to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then in foil, and it can be frozen for up to 2 months.

Tips to Make Bourbon Peach Streusel Cheesecake

Make sure the cream cheese is at room temperature for a smooth filling.
Use fresh, ripe peaches for the best flavor.
For a non-alcoholic version, you can substitute the bourbon with peach juice or vanilla extract.
If peaches are out of season, canned peaches can also work, just drain them well.

Variation

You can swap peaches for other fruits like strawberries or cherries to create a different fruit streusel cheesecake. Each fruit will bring its own unique flavor to the dessert.

FAQs

1. Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches, but make sure to thaw and drain them well to avoid excess moisture.

2. How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center should still have a slight jiggle. It will firm up as it cools.

3. Can I make the cheesecake in advance?
Absolutely! This cheesecake can be made a day before serving, allowing the flavors to blend and develop even more.

4. What if I don’t have a springform pan?
You can use a regular round cake pan, but you may have trouble removing the cheesecake. Use parchment paper to help lift it out.

5. How can I make a smaller version of this cheesecake?
You can halve the recipe and use a smaller 7-inch springform pan, adjusting baking time as needed.