Who doesn’t love a good cheesecake? This bourbon peach streusel cheesecake is sure to please even the pickiest of palates. It’s creamy, dreamy, and downright delicious! Best of all, it’s easy to make. So gather your ingredients and get started! You won’t regret it!
There’s something about cheesecake that just feels luxurious. Maybe it’s the creamy texture, or the way the sweetness of the cheese makes a perfect balance with the tang of the crust. This bourbon peach streusel cheesecake is definitely a decadent dessert, but it’s well worth the indulgence.
The rich flavor of bourbon really shines through, and the bits of peach streusel add a delicious crunch. Trust me, this is one cheesecake you’ll want to savor every bite of!
The combination of sweet peaches and rich bourbon flavor makes this dessert irresistible, while the crumbly streusel topping takes it to the next level. So why not try making this amazing cheesecake today?
Ingredients
1 ready-made graham cracker pie crust
Cheesecake Filling:
- Cream cheese, room temperature
- Light brown sugar
- Flour
- Cinnamon
- Sour cream, room temperature
- Bourbon / Whiskey
- Eggs
- Peach pie filling
Streusel Topping:
- Flour
- Oats
- Light brown sugar
- Cinnamon
- Butter, melted
How to make this Bourbon Peach Streusel Cheesecake
Preheat the oven to 300’ degrees
Make the streusel and set it to the side.
In a medium-sized bowl add the flour, oats, brown sugar, and cinnamon.
Mix to combine.
Add the melted butter to the streusel mixture.
Use a fork and mix to combine.
Set to the side.
In a large bowl add the cream cheese, brown sugar, flour and cinnamon.
Mix on low speed until completely combined and smooth.
Add the sour cream to the cream cheese mixture and continue to mix on low until completely combined.
Add the bourbon to the cream cheese mixture and continue to mix on low until completely combined.
Begin to add the eggs 1 at a time to the cream cheese mixture while mixing on low speed. Repeat until all eggs are completely combined.
Add 1 cup of the peach pie mixture into the pie shell.
Make sure to evenly spread the peaches to cover the whole base of the pie, in one single layer.
Pour the cheesecake mixture into the pie shell.
Filling to just below the edge of the crust.
Place the pie inside another large baking pan with edges.
Fill the baking pan with water up to 1⁄2 of the pie tin.
Bake for 1 hour 30 minutes.
At 1 hour remove the cheesecake from the oven and add 1⁄2 cup of peach pie mix on top of the cheesecake.
Add 1 cup of streusel on top of the cheesecake, sprinkling it evenly all over the pie.
Return the cheesecake to the oven and continue to bake.
Once time ends on baking, turn off the heat to the oven and allow the cheesecake to cool for 30 minutes.
Remove from the oven and set to the side until it reaches room temperature.
Refrigerate the cheesecake for 4-5 hours or until ready to serve.
This Bourbon Peach Streusel Cheesecake is sure to please with its sweet and tangy flavors. Plus, it’s easy to make so you can spend more time mingling with your guests instead of in the kitchen.
So what are you waiting for? Grab your ingredients and get baking!
Bourbon Peach Streusel Cheesecake
This Bourbon Peach Streusel Cheesecake is sure to please with its sweet and tangy flavors. Plus, it’s easy to make so you can spend more time mingling with your guests instead of in the kitchen. So what are you waiting for? Grab your ingredients and get baking!
Ingredients
- 1 ready made graham cracker pie crust
Cheesecake Filling:
- 16 oz cream cheese, room temperature
- ¾ cup light brown sugar
- 1 1⁄2 tbsp. flour
- 1⁄2 tsp. Cinnamon
- 1⁄2 cup sour cream, room temperature
- 3 tbsp. Bourbon / Whiskey
- 3 large eggs, room temperature
- 1 can peach pie filling
Streusel Topping:
- 1⁄3 cup flour
- 1⁄3 cup oats
- 1⁄3 cup light brown sugar
- 1 tsp. Cinnamon
- 5 tbsp. Butter, melted
Instructions
- Preheat the oven to 300’ degrees
- Make the streusel and set to the side.
- In a medium sized bowl add the flour, oats, brown sugar, and cinnamon.
- Mix to combine.
- Add the melted butter to the streusel mixture.
- Use a fork and mix to combine.
- Set to the side.
- In a large bowl add the cream cheese, brown sugar, flour and cinnamon.
- Mix on low speed until completely combined and smooth.
- Add the sour cream to the cream cheese mixture and continue to mix on low until completely combined.
- Add the bourbon to the cream cheese mixture and continue to mix on low until completely combined.
- Begin to add the eggs 1 at a time to the cream cheese mixture while mixing on low speed. Repeat until all eggs are completely combined.
- Add 1 cup of the peach pie mixture into the pie shell.
- Make sure to evenly spread the peaches to cover the whole base of the pie, in one single layer.
- Pour the cheesecake mixture into the pie shell.
- Filling to just below the edge of the crust.
- Place the pie inside another large baking pan with edges.
- Fill the baking pan with water up to 1⁄2 of the pie tin.
- Bake for 1 hour 30 minutes.
- At 1 hour remove the cheesecake from the oven and add 1⁄2 cup of peach pie mix on top of the cheesecake.
- Add 1 cup of streusel on top of the cheesecake, sprinkling it evenly all over the pie.
- Return the cheesecake to the oven and continue to bake.
- Once time ends on baking, turn off the heat to the oven and allow the cheesecake to cool for 30 minutes.
- Remove from the oven and set to the side until it reaches room temperature.
- Refrigerate the cheesecake for 4-5 hours or until ready to serve.
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