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Bourbon Peach Streusel Cheesecake

Bourbon Peach Streusel Cheesecake with a buttery cinnamon crumb crust, creamy cheesecake center, and bourbon-caramelized peaches. Baked in a water bath for a smooth, sliceable texture and finished with a crunchy cinnamon-pecan streusel.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
chill 8 minutes
Total Time 2 hours 3 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 tsp cinnamon
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 1 tbsp bourbon
  • 0.06 tsp salt pinch
Bourbon Peach Layer
  • 4 peaches ripe, peeled and diced
  • 2 tbsp brown sugar
  • 2 tbsp bourbon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 0.5 tsp cinnamon
Cinnamon Streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 6 tbsp cold butter cubed
  • 0.5 cup pecans chopped
Optional Garnish
  • 1 whipped cream
  • 1 fresh peach slices
  • 1 caramel sauce
  • 1 cinnamon dusting
  • 1 fresh mint

Equipment

  • 1 springform pan
  • 1 oven

Method
 

Prep and crust
  1. Preheat the oven to 325°F (163°C) and position a rack for a water bath. This prevents last-minute temperature changes.
  2. Grease a 9-inch springform pan and wrap the outside with foil. Use tight layers so no water leaks in.
  3. Mix graham cracker crumbs, granulated sugar, cinnamon, and melted unsalted butter until evenly moistened. The mixture should look like wet sand.
  4. Firmly press the crumb mixture into the bottom of the pan. Pack it flat so the crust sets cleanly.
  5. Bake the crust for 10 minutes, then allow it to cool. You should see it lightly set and smell toasted.
Peach layer
  1. Toss diced peaches with brown sugar, bourbon, lemon juice, vanilla extract, cinnamon, and cornstarch. Stir until the peaches are evenly coated.
  2. Let the peaches rest for 10 minutes. They should look glossy as juices thicken slightly.
Cheesecake filling
  1. Beat the cream cheese until completely smooth. Scrape the bowl as needed to remove any lumps.
  2. Add granulated sugar and flour, then mix until combined. The batter should be thick and uniform.
  3. Mix in the eggs one at a time. Stop when each egg disappears so you don’t over-aerate.
  4. Blend in sour cream, vanilla extract, bourbon, and salt. The mixture should be smooth and glossy.
  5. Pour half of the cheesecake filling over the crust. Spread gently so it covers the base evenly.
  6. Spoon half of the bourbon peaches over the filling. Distribute them evenly for balanced bites.
  7. Add the remaining cheesecake batter. Smooth the top lightly without stirring the peaches up.
  8. Top with the remaining peaches. Leave a few visible pieces for the topping effect.
Streusel and bake
  1. Cut cold butter into all-purpose flour, brown sugar, cinnamon, and salt until crumbly. Press clumps together so you get small uneven crumbles.
  2. Fold in the chopped pecans. The streusel should be studded with nuts.
  3. Sprinkle the streusel evenly over the cheesecake. Aim for full coverage so the top browns uniformly.
  4. Bake the cheesecake in a water bath for 70–80 minutes at 325°F (163°C). The center should still have a slight wobble.
  5. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. The top should look set while the center remains softly jiggly.
  6. Cool the cheesecake completely at room temperature. Wait until it no longer feels warm to the touch.
Chill and garnish
  1. Refrigerate the cheesecake for at least 8 hours or overnight. It should slice with clean edges.
  2. Before serving, garnish with whipped cream, fresh peach slices, and caramel sauce. Finish with cinnamon dusting and fresh mint.

Notes

For ultra-smooth filling, make sure the cream cheese is fully softened and scrape the bowl after adding sugar and after mixing in eggs. Refrigerate covered up to 5 days; freeze only the plain cheesecake (no garnishes) up to 2 months, wrapped well. For a lighter option, swap about half the cream cheese for Neufchâtel to reduce richness while keeping the same bake time.