Easy Bourbon Peach Cheesecake Recipe with Streusel Topping

No ratings yet

Indulge in the perfect blend of summer sweetness and autumnal warmth with this Bourbon Cheesecake.

Prep Time20

Cook Time1 30

Chill time6

Total Time7 50

Course: Desserts

Cuisine: American

Servings:

Calories: 831kcal

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.
2 sleeves graham cracker crumbs, ½ c unsalted butter, 3 T sugar
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.
⅔ c flour, ⅔ c brown sugar, 1 t cinnamon, ¼ c unsalted butter
For the filling, blend cream cheese, brown sugar, flour, and cinnamon in a electric mixer on medium speed. Add eggs, then sour cream and bourbon.
3 - 8 oz packages cream cheese, 1 c brown sugar, 3 T flour, 1 t cinnamon, 1 c sour cream, 4 eggs, ¼ c bourbon
Pour a thin layer of cheesecake batter into the crust. Add a layer of peach slices and sprinkle with streusel.
2-3 thinly sliced peaches
Pour the remaining cheesecake filling over peaches and streusel. Place pan in the over and bake for 50-60 minutes.
Add another layer of peaches on top, sprinkle with streusel, and bake for 10 more minutes.
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.
½ c heavy whipping cream, ¼ c powdered sugar, ½ t vanilla
Pipe whipped cream around the edge of the cheesecake and sprinkle the remaining streusel over the peaches and cream.

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.
Cool the cheesecake gradually to prevent cracking - turn off the oven and leave the door ajar for an hour before removing.
For clean slices, dip your knife in hot water and wipe clean between cuts.