Name: Bourbon Peach Streusel Cheesecake: A Perfect Summer Dessert
Prep time: 5 h 30 min
Cook time: 1 h
Total time: 6 h 30 min
Cuisine: American
Ingredients: For the Crust: 1 1/2 cups graham crackers, crushed; 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; For the Cheesecake Filling: 24 oz cream cheese, softened; 1 cup granulated sugar; 1/2 cup sour cream; 1/4 cup heavy cream; 3 large eggs; 1 tsp vanilla extract; 2 tbsp bourbon; For the Peach Layer: 2 cups fresh peaches, sliced; 1/4 cup brown sugar; 1 tbsp lemon juice; For the Streusel Topping: 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/4 tsp baking powder; 1/2 cup rolled oats; 4 tbsp unsalted butter, cold and cubed

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Short Description

Bourbon Peach Streusel Cheesecake is the ultimate summer dessert that combines the richness of creamy cheesecake with the bright, juicy flavors of fresh peaches, a hint of bourbon, and a crunchy streusel topping. This decadent treat offers a delightful blend of textures and tastes, making it a showstopper for any summer gathering.

Why You’ll Love This Recipe

Rich and Creamy: The cheesecake layer is smooth and velvety, offering a luxurious mouthfeel.
Burst of Summer Flavor: Fresh peaches provide natural sweetness and juiciness, perfectly complemented by the warmth of bourbon.
Crunchy Streusel Topping: A buttery crumble adds a delightful contrast to the creamy filling.
Perfect for Special Occasions: Whether it’s a summer barbecue, birthday, or holiday gathering, this cheesecake is sure to impress.
Make-Ahead Friendly: Prepare in advance and refrigerate for an easy, stress-free dessert.

Ingredients

Graham crackers
Granulated sugar
Unsalted butter
Cream cheese
Sour cream
Heavy cream
Eggs
Vanilla extract
Bourbon
Fresh peaches
Brown sugar
All-purpose flour
Ground cinnamon
Salt
Baking powder
Rolled oats
Lemon juice

Directions

Prepare the Crust

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a food processor, crush graham crackers into fine crumbs.
Mix the crumbs with melted butter and granulated sugar until combined.
Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Let it cool while preparing the filling.

Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add sugar and continue beating until fully incorporated.
Mix in sour cream, heavy cream, eggs, vanilla extract, and bourbon, blending until smooth.
Pour the cheesecake mixture over the cooled crust.

Prepare the Peach Layer

In a separate bowl, toss sliced peaches with brown sugar and lemon juice.
Evenly distribute the peaches over the cheesecake filling.

Make the Streusel Topping

In a small bowl, combine flour, brown sugar, cinnamon, salt, baking powder, and rolled oats.
Cut in cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the peaches.

Bake and Cool

Bake the cheesecake for 50-60 minutes, or until the center is just set but slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.

Variations

Non-Alcoholic Version: Skip the bourbon and replace it with an extra teaspoon of vanilla extract.
Gluten-Free Option: Use gluten-free graham crackers and replace flour with a gluten-free flour blend.
Nutty Twist: Add chopped pecans or almonds to the streusel for extra crunch.
Caramel Drizzle: Enhance the sweetness with a drizzle of caramel sauce before serving.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 5 hours (includes refrigeration)
Total Time: 6 hours 30 minutes
Servings: 10-12 slices

Storage/Reheating

Refrigeration: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months.
Thawing: Transfer frozen slices to the fridge overnight before serving.
Serving Tip: For the best texture, let the cheesecake sit at room temperature for 10-15 minutes before serving.

FAQs

Can I use canned peaches instead of fresh?

Yes, but be sure to drain them thoroughly and pat them dry to prevent excess moisture from affecting the cheesecake texture.

What type of bourbon works best?

A smooth, mildly sweet bourbon like Maker’s Mark or Woodford Reserve complements the peaches perfectly.

Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but a deep-dish pie pan can work with parchment lining.

How do I prevent my cheesecake from cracking?

Bake in a water bath, avoid over-mixing the batter, and let it cool gradually in the oven.

Can I make this cheesecake ahead of time?

Absolutely! It actually tastes better the next day after chilling in the fridge overnight.

What if my streusel is too dry?

Mix in a little more melted butter until it reaches a crumbly consistency.

Is there a substitute for sour cream?

Yes, Greek yogurt or mascarpone cheese can be used as a substitute.

Can I add other fruits?

Yes, nectarines or apricots work well in place of peaches.

What can I serve with this cheesecake?

It pairs well with whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.

How do I know when the cheesecake is done baking?

The edges should be set while the center remains slightly wobbly; it will firm up as it cools.

Conclusion

Bourbon Peach Streusel Cheesecake is a sensational dessert that embodies the best of summer flavors. With its creamy filling, juicy peach topping, and crunchy streusel, every bite is a delightful balance of textures and tastes. Whether you’re hosting a backyard party or simply treating yourself, this cheesecake is sure to be a crowd-pleaser. Give it a try and savor the magic of summer in every bite!

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