Bourbon Peach Streusel Cheesecake

Bourbon Peach Streusel Cheesecake: A Delicious and Easy Summer Dessert

This Bourbon Peach Streusel Cheesecake is a delightful summertime dessert that is sure to please. It features a light and fluffy cheesecake filling that is bursting with the flavor of fresh peaches and a hint of bourbon. The cheesecake is topped with a streusel topping that adds a delightful crunch.

Here is what you’ll need to make this recipe:

Bourbon Peach Streusel Cheesecake

Ingredients

For the Crust

• 1 graham cracker crust (store-bought or homemade)

For the Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1 cup light brown sugar, packed
• 3 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• ¾ cup sour cream, room temperature
• 5 tablespoons bourbon
• 4 large eggs, room temperature

For the Cinnamon Streusel

• ⅔ cup all-purpose flour
• ⅔ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons salted butter, melted

For the Peach Topping

• 3 ½ cups sliced and peeled peaches (about 4 peaches)

Instructions

1. Preheat oven to 325 degrees F (163 degrees C).
2. Prepare your graham cracker crust according to package instructions or your favorite recipe.
3. In a large bowl, using an electric mixer, cream together the softened cream cheese and light brown sugar until light and fluffy. Beat in the flour and cinnamon until just combined.
4. Stir in the sour cream, bourbon, and eggs one at a time, mixing until just incorporated after each addition.
5. Pour the cheesecake filling into the prepared graham cracker crust.
6. In a separate bowl, toss together the flour, brown sugar, and cinnamon for the streusel topping. Cut in the melted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
7. Sprinkle the streusel topping evenly over the cheesecake batter.
8. Arrange the sliced peaches over the top of the cheesecake.
9. Bake for 1 hour and 15 minutes, or until the center of the cheesecake is almost set. The cheesecake will still be a bit jiggly in the center, but it will firm up as it cools.
10. Turn off the oven and let the cheesecake cool completely in the oven with the door cracked open for at least 2 hours. Then, chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.

Tips

• For a richer flavor, use full-fat cream cheese.
• If you don’t have bourbon, you can substitute it with vanilla extract.
• To prevent the crust from getting soggy, you can brush it with melted butter before adding the cheesecake filling.
• If you don’t have fresh peaches, you can use canned peaches that have been drained. Just be sure to pat them dry before adding them to the cheesecake.

FAQs

• Q: Can I freeze this cheesecake? A: Yes, you can freeze this cheesecake for up to 3 months. Wrap the cheesecake tightly in plastic wrap and then in foil before freezing. Thaw the cheesecake in the refrigerator overnight before serving.
• Q: How can I tell if my cheesecake is done? A: The cheesecake is done when the edges are set but the center is still a bit jiggly. The cheesecake will firm up as it cools.
• Q: My cheesecake is cracked. What did I do wrong? A: Cheesecakes can crack for a few reasons. One reason is that the oven temperature is too high. Another reason is that the cheesecake cools too quickly. To prevent cracks, try baking the cheesecake at a lower temperature (325 degrees F) and letting it cool in the oven with the door cracked open.

I hope you enjoy this delicious Bourbon Peach Streusel Cheesecake recipe!