Bourbon Peach Streusel Cheesecake

Bourbon Peach Streusel Cheesecake is a delightful dessert that combines rich, creamy cheesecake with the sweet, juicy flavors of ripe peaches. Topped with a crunchy streusel and a hint of bourbon, this cheesecake is sure to impress family and friends. It’s perfect for special occasions or just a sweet treat after dinner.

Why Make This Recipe

This dessert is a fantastic way to celebrate summer peaches. The combination of flavors—sweet peaches, smooth cheesecake, and crunchy streusel—creates a balance that many will love. Adding bourbon gives it a unique twist, making it a sophisticated dessert that feels special. Plus, it’s a fun recipe to make and share with loved ones!

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 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

Directions:

Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper. Combine the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let it cool. Wrap the pan in foil for a water bath later.
In a bowl, mix flour, brown sugar, and cinnamon to make the streusel. Add melted butter and stir until crumbly. Spread half of this mixture onto a lined baking sheet and bake for 5-10 minutes. Let it cool, then crumble. Set aside the remaining half.
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, mixing on low speed. Set aside.
Toss sliced peaches with cinnamon and brown sugar in a bowl. Set aside.
Pour 1/4 of the cheesecake batter into the crust. Layer with peaches (reserve 1 cup for topping) and unbaked streusel. Pour the remaining cheesecake batter on top. Place the pan in a larger pan and fill it with water halfway up the sides of the springform pan.
Bake at 300°F (148°C) for 1 hour 30 minutes. Turn off the oven and let the cheesecake rest inside for 15 minutes. Remove, top with remaining peaches and 2/3 of the baked streusel, and bake for another 15 minutes. Crack the oven door and let it cool for 30 minutes before removing it completely. Refrigerate for 6-7 hours or until firm.
Whip heavy cream until it begins to thicken. Add powdered sugar, cinnamon, and vanilla, then whip to stiff peaks.
Pipe whipped cream around the cheesecake edge and sprinkle with the remaining streusel. Enjoy your Bourbon Peach Streusel Cheesecake!

How to Serve Bourbon Peach Streusel Cheesecake

Serve this cheesecake chilled for an incredible flavor experience. You can slice it into wedges and plate it with a dollop of whipped cream on top or on the side. It pairs nicely with a cup of coffee or tea, making it a great dessert after a meal.

How to Store Bourbon Peach Streusel Cheesecake

Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or aluminum foil. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it, but be sure to wrap it well to avoid freezer burn.

Tips to Make Bourbon Peach Streusel Cheesecake

Make sure your cream cheese is at room temperature for a smoother batter.
Be gentle when mixing in the eggs to keep the batter light and fluffy.
Use ripe, sweet peaches for the best flavor.
Don’t skip the water bath as it helps keep the cheesecake from cracking.

Variation

You can change the fruit used in the cheesecake. Consider using blueberries or apples instead of peaches for a different flavor. Adjust the spices accordingly to match the new fruit.

FAQs

Q: Can I use canned peaches instead of fresh?
A: Yes, you can use canned peaches, but drain them well before adding them to avoid excess moisture.

Q: How can I tell if the cheesecake is done baking?
A: The cheesecake should be set but still have a slight jiggle in the center. It will firm up as it cools.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until you’re ready to serve it.