There’s something magical about the combination of fresh, juicy peaches and rich, velvety cheesecake. When you add a splash of bourbon and a buttery cinnamon streusel, you elevate that magic to an art form. This Bourbon Peach Streusel Cheesecake brings together classic Southern flavors in one showstopping dessert that’s perfect for special occasions or anytime you want to impress.
The beauty of this dessert lies in its harmonious layers. A buttery graham cracker crust forms the foundation, followed by a bourbon-infused cheesecake filling studded with cinnamon-kissed peaches. The crowning glory is a generous sprinkling of crunchy streusel that adds textural contrast to each heavenly bite.
What Makes This Cheesecake Special
The addition of bourbon isn’t just for flavor—though it does add wonderful caramel and vanilla notes. It also helps to enhance the natural sweetness of the peaches while cutting through the richness of the cream cheese. The streusel topping provides a delightful textural contrast that elevates this dessert beyond an ordinary cheesecake.
Ingredients
For the Crust:
- 2 1/4 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 3 tbsp sugar
For the Cinnamon Streusel:
- 2/3 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 5 tbsp salted butter, melted
For the Cheesecake Filling:
- 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
For the Peaches:
- 3 1/2 cups sliced and peeled peaches (about 4 peaches)
- 2 tsp ground cinnamon
- 2 tbsp light brown sugar, loosely packed
For the Whipped Cream:
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Step-by-Step Instructions
Preparing the Foundation
Begin by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes until just set, then remove and let cool while you prepare the other components.
Creating the Streusel
The cinnamon streusel adds both flavor and texture to this dessert. In a bowl, mix together the flour, brown sugar, and cinnamon. Pour in the melted butter and work it through with a fork until you have a crumbly texture. Spread half of this mixture on a parchment-lined baking sheet and bake until golden brown, about 5-7 minutes. Set aside both the baked and unbaked portions.
Crafting the Perfect Filling
The heart of any cheesecake is its filling. In a large mixing bowl, blend the cream cheese until smooth and creamy. Add the brown sugar, flour, and cinnamon, mixing until completely incorporated. Next, blend in the sour cream and bourbon, making sure there are no lumps. Finally, add the eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing at this stage can introduce too much air, leading to cracks.
Preparing the Peaches
Fresh, ripe peaches bring their natural sweetness and juiciness to this dessert. Toss your peeled and sliced peaches with cinnamon and brown sugar to enhance their flavor. This mixture will be layered within the cheesecake for bursts of fruit in every slice.
Assembly and Baking
Pour half of the cheesecake filling over your prepared crust. Arrange half of the seasoned peaches over this layer, then sprinkle with some of the unbaked streusel. Add the remaining cheesecake filling, followed by the rest of the peaches.
To bake, place the springform pan in a larger pan and add hot water until it reaches halfway up the sides—this water bath ensures gentle, even cooking. Bake for approximately 1.5 hours or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually for about an hour to prevent cracks.
The Finishing Touches
After cooling completely, refrigerate your cheesecake overnight or for at least 6 hours. Just before serving, whip the cold cream with powdered sugar, cinnamon, and vanilla until stiff peaks form. Pipe decorative swirls around the edge of the cheesecake and sprinkle the baked streusel over the top for a beautiful finish.
Pro Tips for Success
- Room temperature ingredients are crucial for a smooth cheesecake filling without lumps.
- Don’t rush the cooling process—gradual temperature changes prevent cracks on the surface.
- Make ahead—this cheesecake actually improves after 24 hours as the flavors meld together.
- Fresh vs. frozen peaches—while fresh are ideal, frozen peaches can work in a pinch; just thaw and drain them well before using.
- Bourbon substitution—if you prefer not to use alcohol, try vanilla extract or peach nectar instead.
Serving and Storage
This Bourbon Peach Streusel Cheesecake is best enjoyed within 2-3 days but will keep in the refrigerator for up to 5 days. For the perfect slice, dip your knife in hot water and wipe clean between cuts.
Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this cheesecake delivers a perfect harmony of flavors and textures. The combination of bourbon, peaches, and cinnamon creates a dessert that’s sophisticated yet comforting—a true showstopper that will have everyone asking for the recipe.
