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Bourbon Peach Streusel Cheesecake for Summer Bliss

Bourbon Peach Streusel Cheesecake for Summer Bliss Awaits

Enjoy a creamy Bourbon Peach Streusel Cheesecake that captures the essence of summer bliss with rich flavors and crunchy toppings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Can swap with digestive biscuits
  • 0.5 cup Melted Salted Butter Unsalted butter can be used
  • 0.25 cup Sugar Coconut sugar can be used as an alternative
For the Streusel Topping
  • 1 cup All-Purpose Flour Gluten-free flour can be used if preferred
  • 0.5 cup Light Brown Sugar Granulated sugar can replace it
  • 1 teaspoon Ground Cinnamon Nutmeg can be used as a substitute
  • 0.5 cup Melted Butter Coconut oil can be used for a dairy-free option
For the Cheesecake Filling
  • 16 ounces Cream Cheese Neufchâtel cheese can reduce fat
  • 0.5 cup Sour Cream Greek yogurt can be a healthier alternative
  • 0.25 cup Bourbon Whiskey can be used for variety
  • 3 large Eggs Egg alternatives available for egg-free diets
  • 2 cups Sliced and Peeled Peaches Fresh, frozen, or canned peaches are acceptable
For the Whipped Topping
  • 1 cup Cold Heavy Whipping Cream Dairy-free whipped coconut cream is a great substitute
  • 0.25 cup Powdered Sugar Granulated sugar can be used in a pinch

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Oven
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted salted butter, and sugar in a bowl. Press into the bottom of the pan and bake for 10 minutes.
  3. Mix all-purpose flour, light brown sugar, and ground cinnamon in another bowl. Add melted butter and stir until crumbly.
  4. Beat cream cheese with an electric mixer until smooth. Gradually add light brown sugar, flour, cinnamon, and sour cream, mixing well. Fold in the eggs one at a time.
  5. Slice and peel the peaches, tossing with a sprinkle of cinnamon and light brown sugar.
  6. Spread the cream cheese mixture over the cooled crust, add peaches, and sprinkle with streusel topping.
  7. Place the springform pan in a baking dish filled with hot water and bake for 50-60 minutes.
  8. Let the cheesecake cool for an hour at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Serve with fresh peach slices, whipped cream, and extra streusel.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 17gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Prevent cracks by not overmixing the filling; always use a water bath for optimal moisture balance.

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