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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.
Could you add crushed pecans to the crust and streusel, or would that be too rich? Thanks!
Yes, you can. Just be sure the ones in the crust are very small, so your crust doesn’t end up crumbly.
Hello! Just wondering if there is any reason the peaches and crumble couldn’t be added on top and baked the full amount of time with the rest of the cheesecake? I make a blueberry crisp, and an apple crisp cheesecake where I put the fruit and topping on top of the batter and bake it all like that for the full hour and it comes out lovely. Just wondering if you can’t do that with peaches because they would get too mushy? Or maybe this particular topping can’t be baked that long? Thanks for your input!
My intention was really just to avoid them over browning. But if you’d like to try adding them all at the same time, you definitely can.
This recipe is delicious!!! Do you have any nutritional information about the cheesecake? Namely, how many servings in one cheesecake and how many calories in each piece?
We have been slowly adding nutritional facts to all the recipes and they were added to this one over the weekend. If it wasn’t there when you looked, it should be now. And the number of servings are always towards the top of the recipe card near the prep and cook time. I’m glad to hear you enjoyed it!
So it says add eggs one by one, but it doesn’t say eggs in the recipe or how many and where they go? Help!
The eggs are listed. They are the last ingredient listed under cheesecake filling. You need 4 of them.
Sorry. I seen it after and couldn’t delete my comment. I swear I looked at it several times and didn’t see it lol. I got it now. Thank you!
Hey Lindsay, awesome looking cheesecake! I’m trying this in a few days for a party! Id like your opinion on something. Normally, most cheesecakes have vanilla extract in the batter. This one does not. I personally am a huge fan of the vanilla (especially since I have bourbon infused vanilla extract). I’m thinking of adding some extract along with the bourbon. What ratio do you think I should use in regards to extract vs bourbon?
You can certainly add vanilla. How much depends on how strong you want the flavor. I’d try maybe a tablespoon and then increase it if you want more.
What’s a good substitute for the liquor being as though kids will be eating this
Leave out the bourbon and use a full cup of sour cream.
Ok thanks
I made this over the weekend for my husband’s birthday. The taste is divine!!!! I was disappointed that the streusel gummed up on the peaches after I put it in the fridge. It was no where near pretty. When I make it the next time I think I’m not going to the add the top peaches & streusel until I serve it. I’m going to try your Snickers Cheesecake next.
I’m glad you enjoyed it!
Lindsay,
Do you think think this could be done in mini individual portions. I would need to reduce the baking time right?
Definitely! I’ve done it before and it was great. I can’t remember the exact baking time I used, but it was probably 15-20 minutes baking, then maybe 10 minutes cooling with the oven door closed, then another 10-15 minutes cooling with the oven door cracked. I hope that helps!
how can I avoid using a water bath? I have to make this in a “to go” pan for a family reunion and have no pan that the “to go pan” could fit in for the water bath.
I haven’t done it without the bath, so I can’t say for sure, but you’d want to adjust the baking time. Probably 15-20 minutes less time. Be aware though that the cheesecake might be more brown, fall in the center and could end up with cracks.
I have the same question as others, but there hasn’t been an answer. The stresual is not cooked, or was there a mistake in nit leaving the oven on. It does not look crunchy as your picture does. It is raw
Some of the streusel is cooked and I added some uncooked. If you’d prefer to cook it, you can actually sprinkle it onto a parchment lined cookie sheet, bake it and then crumble it back up before adding to the cheesecake.
Can you make this without a water bath?
Technically, yes, you can. It could end up sinking in the middle while cooling though and potentially crack. Here’s some other information on water baths, if interested.
OMG!!
THE PICTURE OF THIS CHEESECAKE STOPPED ME DEAD IN MY TRACTS WHILE SCROLLING THROUGH AND PINNING ON PINTEREST.
I’M OLD SCHOOL, I COOK AND BAKE FROM SCRATCH……THEY’RE MY STRESS BUSTERS.
I’M HOSTING A SEAFOOD BOIL NEXT WEEKEND AND THIS CHEESECAKE IS GOING TO BE THE CROWNING GLORY DESSERT.
????????????
Awesome! I hope you enjoy it!
I just ordered your cookbook and I’m so anxious to try these delicious-looking recipes. I am so glad I found your website!
I have a question – is there a recipe in this cookbook for Strawberry Grand Marnier Cake? I haven’t been able to find one in any of the usual websites. I saw this posted to a Richmond, VA restaurant while visiting, but did not have time to visit the restaurant and I’m so hoping to find the recipe.
Thanks Sally! I hope you enjoy the book! There isn’t a recipe for Strawberry Grand Marnier Cake, but I’d be curious to hear what the cake was like. Maybe it’s something I’d try to create a version of.
I can,t wait to try this all your recipes look fabulous. Thank. You.
Can this be baked in a 9×13 so it can be cut into squares???
That should be fine. It does make it so that you can’t use a waterbath though, so it may crack. You’ll also want to reduce the baking time. Maybe around 30-40 minutes? This recipe might be good to look at for a little help.
I did not think of the raw peaches and raw streusel. I ended up cooking the remaining peaches on the stove until bubbling and putting the steusel in the oven for 15 mins, on a parchment lined sheet pan. I just added it to the oven while the cheesecake was baking.