Easy Bourbon Peach Cheesecake Recipe With Streusel Topping

Indulge in the perfect blend of summer sweetness and autumnal warmth with this Bourbon Cheesecake. This delectable dessert combines classic cheesecake’s rich, creamy texture with the juicy freshness of peaches and a hint of bourbon for a sophisticated twist. It’s a surprisingly simple showstopper topped with a crunchy streusel and a dollop of whipped cream.

A slice of peach cheesecake sitting on a small baking paper.

Want To Save This Recipe?

Enter your information below, and I’ll send it straight to your inbox! Plus, you’ll get complimentary gifts!

By submitting this form, you consent to receive emails from Kim Schob.

Whether you’re looking for a stunning finale to a summer barbecue or a comforting treat as the nights start to cool, this cheesecake will surely impress. The bourbon adds a depth of flavor that complements the peaches beautifully, while the streusel topping provides a delightful textural contrast to the smooth, creamy filling.

Cheesecake with slices of peach on the center topped with streusels and piped with whipped cream mixture around the edge of the cheesecake.

If you are on the hunt for more peach recipes, I have a few more you might want to try. Try this peach cobbler recipe, made with canned peaches, for a Southern classic. Or try something more rustic with this peach galette.

Still in the mood for more cheesecake recipes? Try this no-bake cheesecake in a jar recipe.

Table of Contents

Reasons You’ll Love This Bourbon Peach Cheesecake

Perfect blend of flavors: The combination of sweet peaches, creamy cheesecake, and smoky bourbon is irresistible.
Impressive presentation: With its layers of peaches and streusel topping, this cheesecake looks as good as it tastes. Perfect for a special occasion.
Make-ahead friendly: This dessert needs to chill for several hours, making it perfect for preparing a day in advance.
Versatile: Can be served as a summer dessert or a cozy fall treat.

What’s in This Bourbon Cheesecake Recipe?

Ingredients for cheesecake with peach slices and streusels sitting on a marbled countertop.

Graham crackers: The base for our buttery, sweet crust that perfectly complements the creamy filling.
Cream cheese: The star of any cheesecake, providing that rich, tangy flavor we all love.
Bourbon: Adds a sophisticated depth of flavor that pairs beautifully with the peaches. Rum can be substituted if preferred.
Peaches: Fresh, thinly sliced peaches add a juicy sweetness and beautiful color to the cheesecake.
Brown sugar: Used in filling and streusel, it adds a deep, caramel-like sweetness.
Cinnamon: Brings a warm, comforting spice that complements the peaches and the bourbon.
Streusel topping: A mixture of flour, brown sugar, cinnamon, and butter that adds a delightful crunch.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

A slice of peach cheesecake topped with streusels on a black plate with a fork on the side.

Substitutions and Additions

Rum: Can be used instead of bourbon for a different flavor profile.
Nectarines: If peaches aren’t available, nectarines make an excellent substitute.
Gluten-free option: Use gluten-free graham crackers and a gluten-free flour blend for the streusel.
Pecans: Add some chopped pecans to the streusel for extra crunch and nutty flavor.
Caramel drizzle: For an extra indulgent touch, drizzle some caramel sauce over the top before serving.

How to Make Bourbon Peach Streusel Cheesecake (step-by-step directions)

Collage of creating the crust and the streusels.

Preheat oven to 300°F (150°C). Prepare a 9-inch springform pan and a baking sheet.
Make the crust by combining graham cracker crumbs, melted butter, and sugar in a large bowl. Press mixture into the pan. (Photos 1 & 2)
For the streusel, mix flour, brown sugar, cinnamon, and melted butter in a small bowl. Bake on a parchment-lined sheet for 5-10 minutes until crispy. Cool and crumble. (Photos 3 & 4)

Collage of creating the cheesecake filling.

For the filling, blend cream cheese, brown sugar, flour, and cinnamon in an medium-speed electric mixer. Add eggs, then sour cream and bourbon. (Photos 5, 6 & 7)

Collage of assembling the first layer of peach cheesecake.

Pour a thin layer of cheesecake batter into the crust. Add a layer of peach slices and sprinkle with streusel. (Photos 8, 9 & 10)

Pour the remaining cheesecake filling over the peaches and streusel. Place the pan in the oven and bake for 50-60 minutes. (Photo 11)
Add another layer of peaches on top, sprinkle with streusel, and bake for 10 more minutes. (Photos 12 & 13)
Cool to room temperature, then place cheesecake in the refrigerator for 4-8 hours or overnight.

Before serving, make whipped cream with heavy cream, powdered sugar, and vanilla. (Photo 14)
Pipe whipped cream around the edge of the cheesecake and sprinkle the remaining streusel over the peaches and cream. (Photos 15, 16 & 17)

Peach cheesecake with a slice out of it.

Recipe Tips

Ensure all ingredients, especially cream cheese, are at room temperature for a smooth filling.
Don’t overmix the filling after adding the eggs to avoid incorporating too much air.
Use a water bath for even baking and to prevent cracks.
To prevent cracking, cool the cheesecake gradually by turning off the oven and leaving the door ajar for an hour before removing it.
Dip your knife in hot water and wipe clean between cuts for clean slices.

Storing Tips

You can store the cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it (without the whipped cream topping) for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

This Peach Cheesecake is a showstopper on its own, but you can elevate it even further with these serving ideas:

Complement the bourbon notes by serving with a glass of Homemade Bailey’s Irish Cream for an adult dessert pairing.
Pair with a scoop of vanilla ice cream for an extra indulgent dessert.
For a cozy fall dinner, serve after a main course of Apple Feta-Stuffed Pork Tenderloin.