Description
A delightful dessert that combines the richness of cheesecake, sweetness of peaches, and warmth of bourbon.
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 ounces 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
- 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
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining it with parchment paper and greasing it.
- Make the crust by mixing graham cracker crumbs, melted butter, and sugar together until combined. Press this mixture into the bottom of the pan and bake for 10 minutes. Let it cool and then wrap the outside of the pan with foil.
- Reduce the oven temperature to 300°F (148°C). For the streusel, combine flour, brown sugar, and cinnamon in a bowl. Mix in the melted butter until it feels crumbly. Bake half of the streusel mixture for 10 minutes and let it cool.
- In a separate bowl, blend cream cheese, brown sugar, flour, and cinnamon until smooth. Beat in the sour cream, then add the bourbon and eggs slowly until well mixed.
- In a bowl, mix the sliced peaches with cinnamon and brown sugar until coated.
- In the baked crust, start layering the cheesecake. First, pour in a layer of the cream cheese filling, followed by the peaches, and then sprinkle some of the streusel on top. Pour the remaining cream cheese filling over it.
- Bake the cheesecake in a water bath for about 90 minutes. Once done, let it cool inside the oven with the door slightly open. After about an hour, add the reserved peaches and streusel on top and return it to the oven for another 15 minutes.
- Chill the cheesecake in the refrigerator for 6-7 hours before serving. For the topping, whip cream with powdered sugar, vanilla, and cinnamon until soft peaks form.
Notes
Ensure your cream cheese is at room temperature for a smooth batter. Adjust the amount of bourbon to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, peach, bourbon, dessert, streusel