Description
A delightful dessert combining rich cheesecake with juicy peaches and a crunchy bourbon streusel topping.
Ingredients
Scale
- 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 peeled, sliced peaches (about 4 peaches)
- 2 tsp ground cinnamon
- 2 tbsp light brown sugar
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom and up the sides of the pan. Bake for 10 minutes and let cool.
- Wrap the pan in foil for a water bath.
- Mix flour, brown sugar, and cinnamon to make the streusel, then add melted butter until crumbly. Bake half of the mixture on a baking sheet for 5-10 minutes.
- Beat cream cheese, brown sugar, flour, and cinnamon on low speed until smooth. Add sour cream and bourbon; mix until combined. Add eggs one at a time.
- Toss sliced peaches with cinnamon and brown sugar.
- Pour 1/4 of the cheesecake batter into the crust. Layer with peaches and unbaked streusel. Pour the remaining batter on top.
- Place the pan in a larger pan filled with water halfway up the sides and bake at 300°F (148°C) for 1 hour 30 minutes.
- Turn off the oven and let the cheesecake rest for 15 minutes. Remove, top with remaining peaches and baked streusel, and bake for another 15 minutes.
- Crack the oven door and let cool for 30 minutes before refrigerating for 6-7 hours.
- Whip heavy cream to stiff peaks, adding powdered sugar, cinnamon, and vanilla.
- Pipe whipped cream around the cheesecake edge and sprinkle with the remaining streusel. Serve chilled.
Notes
Ensure cream cheese is at room temperature and handle eggs gently for a fluffy batter. Use ripe peaches for best flavor.
- Prep Time: 30 minutes
- Cook Time: 135 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: cheesecake, dessert, summer, peaches, bourbon