Description
Rich bourbon peach streusel cheesecake blends Southern comfort with creamy indulgence. Peaches macerated in bourbon create a luscious filling nestled in a graham cracker crust, promising pure dessert bliss for you.
Ingredients
Scale
- 24 oz (680 g) cream cheese, room temperature
- 4 large eggs, room temperature
- 3 ½ cups (525 g) sliced and peeled peaches (about 4 peaches)
- 2 ¼ cups (270 g) graham cracker crumbs
- 5 tbsps (75 ml) bourbon
- ¾ cup (180 ml) sour cream, room temperature
- ½ cup (120 ml) cold heavy whipping cream
- ⅔ cup (130 g) packed light brown sugar
- ½ cup (60 g) powdered sugar
- ½ cup (115 g) melted salted butter
- ⅔ cup (80 g) all-purpose flour
- 3 tbsps (45 g) sugar
- 2 tbsps (30 g) packed light brown sugar
- 2 tsps ground cinnamon
- 1 tsp ground cinnamon
- ½ tsp ground cinnamon
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
Instructions
- Crust Preparation: Preheat oven to 325°F. Line springform pan with parchment paper, grease sides lightly. Combine crust ingredients and press firmly into pan, creating an even, compact base.
- Streusel Creation: Mix dry streusel ingredients, using fingers to form crumbly texture. Spread on baking sheet and bake until golden and crisp, setting aside for later use.
- Cheesecake Filling: Cream cheese and sugar blend smoothly using electric mixer. Incorporate vanilla, bourbon, and sour cream until silky. Gently fold eggs one at a time, mixing minimally to prevent cracking.
- Peach Preparation: Slice ripe peaches into uniform wedges. Toss with cinnamon and brown sugar to enhance natural sweetness and flavor profile.
- Assembly and Layering: Pour cream cheese batter over cooled crust evenly. Arrange seasoned peach slices artfully across the surface. Generously distribute prepared streusel over peaches.
- Baking Technique: Wrap springform pan exterior with aluminum foil. Place in larger baking dish, creating water bath with hot water. Bake until center is almost set with firm edges and light golden top.
- Cooling and Finishing: Remove from oven and water bath. Cool completely at room temperature. Refrigerate for several hours or overnight. Garnish with additional streusel, fresh peach slices, and elegantly piped whipped cream before serving.
Notes
- Prevent Cheesecake Cracking: Avoid overmixing eggs and use a water bath to ensure a smooth, crack-free surface during baking.
- Select Perfect Peaches: Choose ripe, firm peaches for the best flavor and texture, ensuring even slicing and maximum sweetness.
- Streusel Crunch Technique: Create a crispy streusel by using your fingers to achieve a crumbly texture and baking until golden brown and crisp.
- Cooling is Crucial: Allow the cheesecake to cool completely at room temperature and refrigerate for several hours to set properly and enhance flavor development.
- Prep Time: 1 hour
- Cook Time: 2 hours 25 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 430
- Sugar: 30 g
- Sodium: 450 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg