Print

Bourbon Peach Streusel Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bourbon Peach Streusel Cheesecake is a delightful fusion of sweet, tangy, and rich flavors. This cheesecake features a smooth and creamy filling made from cream cheese and a touch of bourbon, topped with juicy peaches and a crunchy, buttery streusel. It’s a perfect dessert for any occasion, whether you’re looking to impress guests at a dinner party, celebrate a special event, or simply enjoy a comforting treat. The combination of bourbon-soaked peaches and a crumbly streusel topping elevates the traditional cheesecake into something extraordinary.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1 tablespoon all-purpose flour
  • 1/2 cup sour cream

For the Bourbon Peach Topping:

  • 4–5 ripe peaches, peeled and sliced
  • 1/4 cup bourbon
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter, chilled and cubed
  • Pinch of salt

Instructions

Prepare the Crust:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C).
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the Crust: Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Use the back of a spoon to press it down firmly.
  4. Bake the Crust: Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Prepare the Cheesecake Filling:

  1. Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add Sugar and Flour: Add the granulated sugar and flour, and beat until well combined.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and bourbon.
  4. Add Sour Cream: Finally, fold in the sour cream, and mix until the batter is smooth.
  5. Pour the Filling: Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

Bake the Cheesecake:

  1. Bake the Cheesecake: Bake for 55-60 minutes or until the center is set and only slightly jiggly. If the cheesecake starts to brown too much on top, cover it loosely with aluminum foil.
  2. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for 1 hour. After it cools, refrigerate for at least 3 hours or overnight to fully set.

Prepare the Bourbon Peach Topping:

  1. Cook the Peaches: In a medium saucepan, combine the sliced peaches, bourbon, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches are soft and the syrup has thickened (about 10 minutes). Set aside to cool.

Prepare the Streusel Topping:

  1. Make the Streusel: In a medium bowl, combine flour, oats, brown sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture forms crumbs.
  2. Bake the Streusel: Spread the streusel mixture on a baking sheet lined with parchment paper and bake at 325°F (163°C) for 12-15 minutes or until golden brown and crispy. Let it cool.

Assemble the Cheesecake:

  1. Top with Peaches: Once the cheesecake is fully set and chilled, top it with the bourbon peach mixture.
  2. Add Streusel: Sprinkle the baked streusel topping evenly over the peaches, adding a delightful crunch.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/bourbon-peach-streusel-cheesecake/