Description
A delightful dessert combining creamy cheesecake with ripe peaches, topped with a crunchy bourbon-spiked 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 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 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 and 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!
Notes
Use ripe peaches for the best flavor. The cheesecake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cheesecake, dessert, bourbon, peaches, streusel