Description
A deliciously indulgent cheesecake that combines rich cream cheese, sweet peaches, and a hint of bourbon, topped with a buttery streusel.
Ingredients
Scale
- 2 1/4 cups (302g) graham cracker crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tablespoons (39g) sugar
- 2/3 cup (87g) all-purpose flour
- 2/3 cup (150g) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 5 tablespoons (70g) salted butter, melted
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) light brown sugar, packed
- 3 tablespoons (24g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3/4 cup (173g) sour cream, room temperature
- 5 tablespoons (75ml) bourbon
- 4 large eggs, room temperature
- 3 1/2 cups (470g) sliced and peeled peaches (about 4 peaches)
- 2 teaspoons (6g) ground cinnamon
- 2 tablespoons (18g) light brown sugar, loosely packed
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven: Set to 325°F (163°C) and prep a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
- Prepare the crust: In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom and sides of the springform pan. Bake for about 10 minutes and let it cool.
- Protect the pan: Wrap the exterior of the springform pan in aluminum foil to prevent water from seeping in later.
- Make the streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Add melted butter and mix until crumbly, reserving half for later. Spread the rest on a cookie sheet and bake for 5-10 minutes until golden. Let cool, then break into pieces.
- Prepare the filling: In a large bowl, beat cream cheese, brown sugar, flour, and cinnamon at low speed until smooth. Gradually mix in sour cream and bourbon until combined. Add eggs one at a time, mixing slowly.
- Toss sliced peaches with cinnamon and brown sugar in another bowl.
- Assemble: Pour a quarter of the cheesecake mixture into the crust, layer with peaches, sprinkle half of the streusel, then add the remaining cheesecake mixture.
- Bake the cheesecake: Place the springform pan in a larger pan filled with warm water (to about halfway up the sides). Bake for 1 hour and 30 minutes at 300°F (148°C). Turn off the oven but let it sit inside for another 15 minutes without opening the door.
- Top with remaining peaches and streusel, then bake for another 15 minutes.
- Cool: Remove from oven, cool for 15 minutes, then refrigerate for 6-7 hours until firm.
- Make whipped cream: In a chilled bowl, whip heavy cream on high speed until it thickens. Add powdered sugar, cinnamon, and vanilla, continuing to whip until stiff peaks form.
- Serve: Pipe whipped cream around the edge of the cheesecake and sprinkle with reserved streusel. Refrigerate until ready to serve.
Notes
Use room temperature ingredients for a smoother filling. Don’t rush the cooling process to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg