Description
Rich bourbon-infused cheesecake celebrates summer’s sweetest peaches with a crumbly streusel topping. Creamy layers meld Southern charm and classic dessert comfort, offering a luxurious slice of indulgence where nostalgia meets gourmet craft.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, room temperature
- 3 ½ cups (525 grams) sliced and peeled peaches (about 4 peaches)
- 4 large eggs, room temperature
Base and Dry Ingredients:
- 2 ¼ cups (270 grams) graham cracker crumbs
- ⅔ cup (80 grams) all-purpose flour
- 3 tablespoons (45 grams) sugar
- ⅔ cup (130 grams) packed light brown sugar
Liquid and Flavoring Ingredients:
- ½ cup (115 grams) melted salted butter
- 5 tablespoons (75 ml) bourbon
- ¾ cup (180 ml) sour cream, room temperature
- ½ cup (120 ml) cold heavy whipping cream
- ½ cup (60 grams) powdered sugar
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 tablespoons (30 grams) packed light brown sugar
Instructions
- Prepare the oven by heating to 325°F (163°C). Cut parchment paper to fit the bottom of a 9-inch (23-centimeter) springform pan, then lightly grease the sides to facilitate easy removal after baking.
- Create the crust by thoroughly mixing the dry ingredients until well combined. Press the mixture firmly and evenly into the prepared pan, ensuring a compact and level base.
- Bake the crust for the specified time until it develops a light golden color. Allow the crust to cool completely at room temperature, which helps maintain its structural integrity.
- Prepare the streusel by combining dry ingredients in a mixing bowl. Use your fingers to create a crumbly texture with the mixture. Spread the streusel evenly on a baking sheet and bake until it turns golden brown and crisp.
- Using an electric mixer, beat the cream cheese and granulated sugar until smooth and free of lumps. Gradually incorporate vanilla extract, bourbon, and sour cream, mixing until the batter becomes silky and uniform.
- Add eggs to the cream cheese mixture one at a time, gently folding each egg into the batter. Mix just until incorporated to prevent overmixing, which can cause the cheesecake to crack.
- Select ripe, fresh peaches and slice them into uniform thin wedges. Gently toss the peach slices with ground cinnamon and brown sugar to enhance their natural sweetness and flavor.
- Pour the cream cheese batter over the cooled crust, ensuring an even distribution. Artfully arrange the seasoned peach slices across the surface of the filling. Generously sprinkle the unbaked streusel over the peaches.
- Wrap the exterior of the springform pan with aluminum foil to create a waterproof barrier. Place the pan inside a larger baking dish and carefully add hot water to create a gentle water bath, which helps prevent cracking and promotes even baking.
- Bake the cheesecake in the preheated oven until the center is almost set but still slightly jiggly. The edges should be firm, and the top should have a light golden appearance.
- Remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature, then refrigerate for several hours or overnight. Before serving, garnish with additional baked streusel, fresh peach slices, and decoratively piped whipped cream.
Notes
- Capture the essence of summer with this decadent bourbon-infused dessert that marries rich cheesecake with sweet peaches.
- Carefully arrange peach slices atop the creamy filling to create a stunning visual and flavor profile.
- Gently fold eggs into the cheesecake mixture to maintain a silky smooth texture without overmixing.
- Create a golden, crumbly streusel topping that adds delightful crunch and warmth to every bite.
- Elevate the classic cheesecake by incorporating bourbon-soaked peaches for a sophisticated twist on a beloved dessert.
- Prep Time: 1 hour
- Cook Time: 2 hours 25 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 5mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 50mg