Description
A delightful dessert combining creamy cheesecake, fresh peaches, and a hint of bourbon, topped with crunchy streusel.
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 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
Instructions
- 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.
Notes
Serve cold and pair with vanilla ice cream or caramel sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 165 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, peaches, bourbon, streusel