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This Bourbon Peach Streusel Cheesecake is one of my very favorite cheesecake recipes from my cookbook, Simply Beautiful Homemade Cakes, and I’m so excited to share it with you! The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!
If you’re looking for something a bit more traditional, try my Classic Cheesecake Recipe or my Perfect No Bake Classic Cheesecake. Both are great for an easy homemade dessert!
The Best Peach Cheesecake
Gosh it feels like forever that my cookbook, Simply Beautiful Homemade Cakes, has been out, but it’s really only been a little more than 6 months. I’ve loved hearing feedback from people who’ve gotten the book and are enjoying it. The book was a major labor of love and hearing that makes it all worth it. 🙂
All the recipes in the cookbook are new ones that you won’t find on the blog, with the exception of a couple I shared just after the book came out. Have you seen the Cinnamon Roll Layer Cake and Guinness Chocolate Mousse Cake? There are so many fun-flavored cakes in the cookbook (and tutorials) – these are just the tip of the iceberg! And now that peaches are in season, I’m excited to share this recipe with you.
This particular recipe is one that I played around with a good bit while I was testing things. I wanted to have just the right amount of peaches, cinnamon and bourbon. I also messed around with where to put the peaches and streusel. Inside? On top? Both? Ultimately I went with both and I love having the flavors all mixed throughout. Plus, the weight of all the peaches on top is not ideal.
Even if you don’t really care for bourbon, you should totally try this cheesecake. I myself don’t drink bourbon, but I still like the flavor it gives. If you really are opposed to it though, you don’t have to use it. I have also made this cheesecake with a dark spiced rum when I was out of bourbon and it was SO GOOD! The fun thing about the bourbon (or dark rum) is that they have a bit of a spiced quality to them that really compliments and almost amplifies the cinnamon and brown sugar. Love love love.
How To Make Cheesecake Crust
There’s also a nice thick crust on this baby, which I’m a fan of. You could cut it down a bit, but I love it. 🙂 I used a sweetened graham cracker crust, but I’m always a fan of switching things up, if you feel so inclined. I also love using cookies as crust and Walkers Shortbread is one of my favorites to use in crusts (like in this chocolate chip shortbread cheesecake). The buttery flavor of them would also be nice with this cheesecake.
And then of course there’s the peaches. The pop of peaches with all the flavor of bourbon, cinnamon and brown sugar is perfection. It’s like a spiked peach crisp or something in cheesecake form. Um, yes please.
Does This Cheesecake Recipe Use Fresh Or Canned Peaches?
Also important to note is that you can use fresh or canned peaches. I tried it both ways and they were both awesome. Canned is super easy, which always kind of rocks. Fresh ones are great too, but make sure they have good flavor to them. Flavorless peaches will give you a flavorless cheesecake. I’m usually asked about frozen fruit so I’ll just say I haven’t tried frozen peaches. I’m sure they’d be fine, you’ll just want to thaw them completely and pat them dry. Extra moisture will add to the baking time. Plus, in my experience frozen peaches aren’t always super flavorful either.
The final cheesecake is such a wonderful mix of graham cracker crust, cinnamon and brown sugar covered peaches, streusel, and bourbon and cinnamon filling! It really is one of my favorites from the book. I made them several times when the book came out and we celebrated the book’s release with family and friends. I hope you give it a try and love it as much as I do!
And don’t forget to check out the cookbook, Simply Beautiful Homemade Cakes! Not only does it have 65 original recipes, it also has a full chapter of tutorials on how to make your cakes look amazing – but simply. Hence the name, “Simply Beautiful Homemade Cakes”!
Watch How To Make It
SHOP THE RECIPE
Bourbon Peach Streusel Cheesecake
- Prep Time: 1 hour
- Chill Time: 6 hours
- Cook Time: 2 hours 25 minutes
- Total Time: 9 hours 25 minutes
- Yield: 12-16 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Bourbon Peach Streusel Cheesecake is one of my favorite recipes. The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
CINNAMON STREUSEL
- 2/3 cup (87g) all purpose flour
- 2/3 cup (150g) light brown sugar, packed
- 1 tsp ground cinnamon
- 5 tbsp (70g) salted butter, melted
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) light brown sugar, packed
- 3 tbsp (24g) all purpose flour
- 1/2 tsp ground cinnamon
- 3/4 cup (173g) sour cream, room temperature
- 5 tbsp (75ml) bourbon
- 4 large eggs, room temperature
PEACHES
- 3 1/2 cups (470g) sliced and peeled peaches (about 4 peaches)*
- 2 tsp (6g) ground cinnamon
- 2 tbsp (18g) light brown sugar, loosely packed
WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer.
7. Bake the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces.
8. In a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
9. Add sour cream and mix on low speed until well combined.
10. Add bourbon and mix on low speed until well combined.
11. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
12. In another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside.
13. Add about 1/4 of the cheesecake filling to the crust to make a thin layer.
14. Set aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches.
15. Pour remaining cheesecake batter evenly over the peaches.
16. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes.
17. Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you’ll release the heat.
18. Remove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later.
19. Place the cheesecake back in the oven with oven door closed and leave for another 15 minutes.
20. Crack oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
21. Remove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
22. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
23. To make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form.
24. Pipe a shell border around the edge of the cheesecake. I used Ateco tip 844.
25. Sprinkle remaining baked streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.
Notes
It’s important that you have flavorful, ripe peaches to get the full peach-y flavor of this cheesecake. If peaches aren’t in season, you can use canned peaches without a problem or any additional changes. Neither needs to be pre-cooked before adding to the cheesecake, but a less-ripe, crisper fresh peach will be a little crisper in the cheesecake.
To make this cheesecake non-alcoholic, leave out the bourbon and add an additional 1/4 cup of sour cream. Reduce the baking by about 5-10 minutes, but otherwise proceed as instructed.
Don’t forget to check out my cookbook, Simply Beautiful Homemade Cakes, where this recipe was originally published, for more great recipes.
* If using canned peaches, they should be drained and rinsed.
Nutrition
- Serving Size: 1 Slice
- Calories: 459
- Sugar: 36.3 g
- Sodium: 379.9 mg
- Fat: 22.5 g
- Carbohydrates: 55.3 g
- Protein: 8.1 g
- Cholesterol: 106.4 mg
Enjoy!
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This post includes affiliate links and is sponsored in part by Walkers Shortbread.
I would like to get that bourbon or rum flavor, but I am too cheap to buy a bottle of alcohol that I won’t drink. Thoughts on adding a little bit of rum extract?
You could try it, but I find that the rum flavored doesn’t really taste like rum. It also doesn’t have that “spiced” flavor that I love in this cheesecake. You could considering getting a few little airplane bottles. They sell those at the liquor store as well, they’re much cheaper, and you wouldn’t have a bunch left over.
Sometimes I buy the little airplane-sized bottles, which is perfect for any recipe. I have a little caddy full of different airline-sized bottles of various liquors and liqueurs, like hazelnut liqueur, limoncello, peach liqueur, etc, that I can use to flavor frostings and other recipes. You can find them at anyplace that sells liquor (except some of the big groceries, for some reason), like the drug store or liquor store, and they only cost a buck or two. It’s great for the really expensive kinds of liquors that would set you back $30 or more in particular.
I don’t have to do it for bourbon, fortunately, because that’s one of my primary recipe components for both baked goods and savory dishes, from pecan pie to French toast to steak. 🙂
I see that Lindsay already mentioned this but I just wanted to point this out as a general tip, because going to the liquor store and seeing all of the options really opens up some possibilities; it’s been a real adventure for me.
I have the same question as Patricia Miller – your image and video shows not only streusel on top, but also peaches. Wouldn’t you want to bake the streusel on top with the additional peaches?
Thanks!!
Words can’t describe how amazing this turned out. I made this today and OMG we ate it all in one sitting. (Next time I’ll make 2)!
Awesome! So glad you enjoyed it! 🙂
How long will the whipped topping stay firm? I have a BBQ I’m making this for and just wonder how long in advance I can put the whipped topping on
Thanks!
As long as you use the full amount of powdered sugar, it should be fine. And as long as it isn’t sitting in a ton of heat or direct sunlight. The powdered sugar stabilizes it and it always holds up well for me.
I’m a little confused in regards to the streusel topping – you put some of it on top after the cheesecake has been baked. So, therefore, that’s leaving that raw, isn’t it? It seems like you’d be getting way too much of a raw flour taste if it’s not cooked out.
I am totally making this tonight. What kind of bourbon did you use? I won’t be able to use my kitchen for an entire month. I might as well make something yummy one last time and go out with a bang, right? This will be the last thing I make until I am able to use my kitchen again.
I used Jim Beam bourbon. I hope you enjoy it!
I can’t wait out this recipe, it looks delicious. Just a general question: what’s the reasoning behind adding flour to the batter? Would this recipe otherwise be runny without it? Thanks.
It changes the texture a bit. Without it, the cheesecake is denser.
Is there anything I could sub for the flour? I have a severe gluten intolerance so I was just wondering if this could be made gluten free somehow.
You could just leave it out. It’ll change the texture slightly, but it should be fine.
I’ve followed Lindsay’s recipes to a T but used used gluten free graham crackers and gluten free flours to make the cheesecakes GF. It has always worked out great!
Only 5 T Bourbon seems like a small amount to have an impact on the cake. I’ve never cooked with alcohol so I’m unsure how it will taste and am curious to try this. What kind of an impact does it make? Can you really tell the flavor?
It’s not too small at all. You most definitely taste it. In fact, if you added any more, it would probably be too much.
I always bypass recipes that contain alcohol (for several reasons), but must say, the “Peach Streusel” caused me to pause. Because the liquor is a liquid component, I will sometimes risk adding more of another liquid in a recipe to compensate. But with this Cheesecake, there is no other liquid. What do you suggest?
You can actually just leave it out and reduce the baking time by about 15 minutes. I hope you enjoy it!
Yet another beautiful cake. I made this for a dinner party this weekend and it was a huge hit. Thank you for helping me show off 🙂
Awesome! 🙂 So glad you enjoyed it!
I made this yesterday for a party and it turned out to be the creamiest and smoothest cheesecake I have ever had! It was a huge hit and the bourbon flavor was spot on, not too strong, not too weak and complimented the peaches and streusel flavors perfectly. And I will be making that cinnamon whipped cream for all kinds of baked goodies now, holy cow, that stuff was addictive. The only thing I may do differently next time is pat my peaches dry a bit after draining and rinsing them (I used organic canned). I haven’t made cheesecake in years, but now I can’t wait to make another one! Thanks! I’m going to happily continue baking my way through your blog and can’t wait to get my hands on your cookbook.
That’s so wonderful to hear! I’m so glad you enjoyed it! Thanks Tori! 🙂
I just made this wish I could share my pictures. It was a labor of love for heaven in my mouth. I did use fresh peaches that were under ripe but it did taste peachy. I also goofed on the timing. I pulled cheesecake out after 90 min and left the oven on. Then I placed my peaches on top and struesel. Put back in the oven noticed my goof and shut off the oven. Let it sit a half hour in the oven then pulled it out. It still turned out amazing and I did bunch peaches on top in the center. Leaving the 1 inch around. It didn’t do anything to the cake. I had a good knife though so I can see that issue trying to cut through them. Cinnamon graham crackers are awesome to use too. We love cinnamon but it just was all perfect. The texture, and slight crunch of peaches. It just was a perfect balance. I sliced my peaches 1/4 inch. Not too thick. I will make this again. Thanks for the challenge. It’s a lot of fuss but so worth it. Good thing I stopped at the peach stand in town. I got a lot of compliments. I made it for my daughter’s birthday cake all her friends and her loved it. 12 yr olds … that says a lot!
I’m so glad it was a hit!
I love the recipe, and I love the videos. I also love the Scripture. Thank you so much for your website! It’s not “just” about baking, it’s much more than that. It’s really love, life, and sugar!
Thanks so much Sonja! 🙂 I’m so glad to hear you’re enjoying all parts of it!
hi! i only have unsalted butter, how can i modify this?
love your cheesecakes! i’ve made several, excited to try this one!!
I’m so glad to hear you’ve enjoyed them! You can use unsalted butter and just add a pinch of salt with it.
I have been dreaming of these ever since I saw the video on facebook. I really want to make them ahh. Such a beautiful looking cheesecake, thank-you for sharing the recipe.
WOW!! You have the most beautiful and tasty desserts on the internet! I always follow your blog and I love to see your creative and delicious desserts! ❤️
Thank you so much Ali! 🙂 I’m glad you enjoy everything!
You really should open a bakery. This looks amazingly delicious. 🙂
Thanks so much Christy! 🙂
3 1/2 cups of peaches – drained well if they are canned?
Yes, if they are canned you should drain and rinse them.
My boyfriend is a huge peach streusel anything so when I saw this recipe I know this is what I was making him for his birthday. Seems like a lot of steps but worth it. Made the house smell wonderful and crossing my fingers it tastes good. Thank you for the recipe!