Bourbon Peach Streusel Cheesecake

There’s something magical about the combination of creamy cheesecake, juicy peaches, and buttery streusel, and that magic truly comes alive in bourbon peach streusel cheesecake. While bourbon traditionally adds warmth, in this version, we capture all the charm and flavor without the alcohol — just pure peachy bliss.

I remember summer afternoons at my grandmother’s house when fresh peaches filled the air with their floral sweetness. We’d sit on the porch peeling them for cobblers, pies, or simply to eat over the sink, juice dripping down our arms. This cheesecake carries the same nostalgic summer spirit — but dressed up in an elegant, indulgent dessert that’s perfect for sharing at family gatherings or summer parties.

The origins of peach desserts trace back to the American South, where peaches ripen in abundance under the summer sun. Cheesecake, meanwhile, is a timeless classic with roots in ancient Greece and New York bakeries. Combining the two creates a dessert that celebrates both the rustic charm of fruit desserts and the luxurious creaminess of a well-made cheesecake. Whether you’re a seasoned baker or just learning, this bourbon peach streusel cheesecake (with lamb or beef substitutions where needed) offers a showstopping centerpiece for your next celebration.

Why You’ll Love This Recipe

This bourbon peach streusel cheesecake is everything a summer dessert should be:

• A creamy, velvety cheesecake filling
• Fresh, juicy peaches layered inside and on top
• Crunchy, buttery streusel topping
• A spiced, flavorful crust with a hint of cinnamon
• Perfect for celebrations, picnics, or simply treating yourself

Ingredients You’ll Need

For the crust:

• 1 ¾ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar
• 1 tsp ground cinnamon

For the streusel topping:

• ⅔ cup all-purpose flour
• ⅔ cup packed brown sugar
• ½ tsp ground cinnamon
• ¼ cup unsalted butter, melted

For the peach filling:

• 3 ½ cups peeled, chopped peaches
• ⅓ cup packed brown sugar
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• 3 tbsp cornstarch

For the cheesecake filling:

• 24 oz cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 1 tbsp vanilla extract
• 4 large eggs

How to Make Bourbon Peach Streusel Cheesecake

Step-by-Step Instructions

Let’s walk through this delightful cheesecake together — it’s simpler than you think, and I’ll share little tips from my own kitchen.

1. Prepare the crust
Start by mixing graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture firmly into the bottom of your springform pan. I like to use the bottom of a glass to get it smooth and even. Bake the crust for 10 minutes at 325°F, then set it aside to cool.

2. Make the peach filling
Combine your chopped peaches with brown sugar, cinnamon, nutmeg, and cornstarch. This mixture will thicken slightly as it rests — you want those peaches to be syrupy but not too runny, so they don’t sink into the cheesecake.

3. Prepare the streusel topping
Mix flour, brown sugar, cinnamon, and melted butter until crumbly. This streusel will add the most satisfying crunch on top, contrasting beautifully with the silky cheesecake.

4. Mix the cheesecake batter
Beat the cream cheese until smooth, then add sugar and flour. Mix in sour cream and vanilla, followed by the eggs one at a time. Be gentle here — overmixing can introduce air bubbles that might crack your cheesecake.

5. Assemble
Pour half the cheesecake batter over the crust. Spoon half the peach filling over it, then pour the remaining cheesecake batter on top. Spread the rest of the peach mixture over the top and sprinkle the streusel generously.

6. Bake
Place your pan in a water bath and bake for about 1 hour and 15 minutes. The edges should be set, but the center will still jiggle slightly. Cool completely, then refrigerate for several hours or overnight.

7. Slice and serve
Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy. Each bite offers a dreamy combination of creamy cheesecake, juicy peaches, and crunchy topping — summer in every forkful.

Helpful Tips

• Use ripe peaches for the best flavor — they should be fragrant and slightly soft to the touch.
• Avoid overbaking; the center should have a slight jiggle when you take it out.
• Chill thoroughly before slicing to get clean, beautiful cuts.
• Try adding toasted pecans to the streusel if you want a nutty crunch.
• Use a water bath to prevent cracks and ensure even baking.

Details

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 6–8 hours (including chilling)
Yield: 12–14 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

This cheesecake keeps well in the refrigerator for several days and actually tastes even better the next day as the flavors meld together.

Nutritional Information (Per Slice, Approximate)

• Calories: 480
• Fat: 28g
• Carbohydrates: 52g
• Protein: 6g
• Sugar: 36g

Frequently Asked Questions

Can I use frozen peaches?
Yes! Just thaw and drain them well before using.

Do I need a water bath?
It’s highly recommended to prevent cracks and keep the texture smooth.

How long does this cheesecake last?
It will keep in the fridge for up to 5 days, or you can freeze it (wrapped tightly) for up to 2 months.

Storage Instructions

Store the bourbon peach streusel cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices in plastic wrap and freeze them for up to 2 months.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Chai Cake
• Chocolate Chip Cookie Rolls
• German Blueberry Cake (Blaubeerkuchen)

Conclusion

This bourbon peach streusel cheesecake is the kind of dessert that draws people to the table and leaves them lingering for just one more bite. It’s a celebration of ripe peaches, creamy cheesecake, and the joy of sharing something homemade with people you love. Whether it’s for a summer gathering or a cozy night in, this cheesecake is sure to become a favorite.

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