Bourbon Peach Streusel Cheesecake: A Southern-Inspired Indulgence

There’s something magical about the combination of sweet, juicy peaches and rich, creamy cheesecake. When you add a splash of bourbon and a crunchy streusel topping? Pure heaven. Today, I’m sharing my absolute favorite summer dessert recipe that never fails to impress guests at gatherings. This Bourbon Peach Streusel Cheesecake combines the best of Southern flavors with classic cheesecake in a harmonious blend that’s both sophisticated and comforting.

As someone who’s been baking cheesecakes for over fifteen years, I’ve learned that the key to perfection lies in both technique and quality ingredients. This recipe might look intimidating at first glance, but I promise to break it down into manageable steps so you can create this showstopper in your own kitchen. The bourbon adds a subtle warmth and depth that complements the peaches beautifully without overwhelming the delicate flavor balance.

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 full sheets, finely crushed)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened to room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 tablespoons bourbon (can substitute with 1 tablespoon vanilla extract if preferred)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt

For the Peach Layer:

• 4 large ripe peaches (about 2 pounds), peeled and sliced
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 tablespoon bourbon
• 1 teaspoon ground cinnamon
• 2 teaspoons cornstarch

For the Streusel Topping:

• 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup chopped pecans

For the Bourbon Caramel Drizzle (Optional):

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, room temperature
• 2 tablespoons unsalted butter
• 2 tablespoons bourbon
• 1/4 teaspoon salt

Special Equipment

• 9-inch springform pan
• Aluminum foil (heavy-duty)
• Large roasting pan (for water bath)
• Electric mixer (stand or hand)
• Food processor (optional, for graham cracker crumbs)

Preparation Time

Instructions

Preparing the Crust

1. Preheat your oven to 350°F (175°C).
2. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, ensuring it comes at least 2 inches up the sides. This prevents water from seeping in during the water bath baking.
3. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Mix until the mixture resembles wet sand.
4. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. I like to use the flat bottom of a measuring cup to create an even, compact layer.
5. Bake the crust for 10 minutes, then remove from the oven and let cool completely on a wire rack. Reduce oven temperature to 325°F (165°C).

Making the Peach Layer

1. In a medium saucepan, combine the peeled and sliced peaches, brown sugar, lemon juice, bourbon, and cinnamon.
2. Cook over medium heat for about 5 minutes until the peaches start to soften and release their juices.
3. In a small bowl, whisk cornstarch with 1 tablespoon of the peach juice from the pan, then stir this mixture back into the saucepan.
4. Continue cooking for another 2-3 minutes until the mixture thickens slightly.
5. Remove from heat and allow to cool completely.

Preparing the Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
2. Add the sugar and beat on medium speed until well incorporated and the mixture looks light and fluffy, about 2 minutes.
3. Add eggs, one at a time, beating on low speed just until each is incorporated before adding the next. Don’t overmix after adding the eggs – this can introduce too much air and cause cracks.
4. Add the sour cream, vanilla extract, and bourbon. Beat on low speed just until combined.
5. Sprinkle the flour and salt over the mixture and beat on low speed just until incorporated.

Assembling and Baking the Cheesecake

1. Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
2. Carefully spoon two-thirds of the cooled peach mixture over the cheesecake layer, trying to distribute the peaches evenly.
3. Gently pour the remaining cheesecake batter over the peach layer, being careful not to disturb the peaches too much.
4. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
5. Carefully transfer to the preheated oven and bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.

Making the Streusel Topping

While the cheesecake is baking, prepare the streusel topping:

1. In a medium bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
2. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture forms coarse crumbs.
3. Stir in the chopped pecans.
4. Keep refrigerated until ready to use.

Finishing the Cheesecake

1. After the initial baking time, remove the cheesecake from the oven but leave the oven on.
2. Spoon the remaining peach mixture over the cheesecake, then sprinkle the streusel topping evenly over the peaches.
3. Return the cheesecake to the oven (still in the water bath) and bake for an additional 15-20 minutes, until the streusel is golden brown.
4. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
5. Remove from the oven and water bath, then run a thin knife around the edge of the cheesecake to loosen it from the sides of the pan.
6. Let cool completely at room temperature, then cover and refrigerate for at least 6 hours or overnight.

Making the Bourbon Caramel Drizzle (Optional)

1. In a medium saucepan with a heavy bottom, combine sugar and water, stirring just until the sugar is moistened.
2. Cook over medium-high heat without stirring until the mixture turns amber-colored, about 8-10 minutes. Swirl the pan occasionally to ensure even caramelization.
3. Remove from heat and carefully add the heavy cream (mixture will bubble vigorously).
4. Once the bubbling subsides, add the butter, bourbon, and salt. Stir until smooth.
5. Let cool to room temperature before drizzling over the cheesecake.

Serving the Cheesecake

1. Remove the sides of the springform pan.
2. If using, drizzle the bourbon caramel sauce over the top of the cheesecake.
3. Slice with a clean, warm knife, wiping the blade between cuts for neat slices.

Nutritional Information

Storage and Make-Ahead Tips

This Bourbon Peach Streusel Cheesecake actually benefits from being made ahead, as the flavors continue to develop and meld over time. Here are my tried-and-true storage recommendations:

• Refrigerator: Store leftover cheesecake covered in the refrigerator for up to 5 days.
• Freezer: This cheesecake freezes beautifully! After chilling completely, remove the sides of the springform pan and place the cheesecake (still on the bottom of the pan) in the freezer until firm, about 1 hour. Then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Make-Ahead Options: You can prepare the components separately in advance:
  • Graham cracker crust can be made 1-2 days ahead and stored covered at room temperature.
  • Peach mixture can be made 1 day ahead and stored in the refrigerator.
  • Streusel topping can be made 2-3 days ahead and stored in an airtight container in the refrigerator.
  • Bourbon caramel sauce can be made 1 week ahead and stored in a jar in the refrigerator. Warm slightly before using.

Recipe Variations and Substitutions

I love experimenting with this recipe to adapt it for different seasons and preferences:

Fruit Variations

• Berry Bliss: Replace peaches with mixed berries (strawberries, blueberries, and raspberries) for a vibrant alternative.
• Apple Cinnamon: Substitute apples for peaches and increase the cinnamon for a fall-inspired version.
• Pear and Ginger: Use pears instead of peaches and add 1 tablespoon of minced crystallized ginger to the fruit mixture.

Bourbon Alternatives

• Rum: Dark rum works wonderfully in place of bourbon for a slightly different flavor profile.
• Amaretto: For an almond-infused version that pairs beautifully with peaches.
• Non-Alcoholic: Simply omit the bourbon and add additional vanilla extract or a splash of peach nectar for more flavor.

Dietary Modifications

• Gluten-Free: Use gluten-free graham crackers for the crust and replace the all-purpose flour with a gluten-free flour blend.
• Lower Sugar: Reduce sugar in each component by about 25% for a less sweet version.
• Nut-Free: Omit the pecans from the streusel or replace with sunflower seeds for a similar crunch.

Serving Suggestions

This Bourbon Peach Streusel Cheesecake is a showstopper on its own, but here are some lovely accompaniments that elevate it even further:

• A dollop of lightly sweetened whipped cream
• A scoop of vanilla bean ice cream
• Fresh peach slices
• A sprinkle of crushed candied pecans
• A light dusting of powdered sugar
• Additional warm bourbon caramel sauce on the side

I also love to present this cheesecake on a rustic wooden cake stand with fresh peach halves and mint sprigs around the base for an impressive display when entertaining.

Troubleshooting Common Cheesecake Problems

Over my years of baking, I’ve encountered (and solved) just about every cheesecake issue imaginable. Here are my top tips for troubleshooting common problems:

Preventing Cracks

• Ensure all ingredients are at room temperature before mixing
• Don’t overmix the batter after adding the eggs
• Always use a water bath
• Cool the cheesecake gradually as directed

Avoiding a Soggy Crust

• Pre-bake the crust before adding the filling
• Make sure your foil wrap is watertight
• Consider using a silicone wrap designed for springform pans instead of foil

Fixing Uneven Browning

• If your oven has hot spots, rotate the cheesecake halfway through baking
• If the top browns too quickly, loosely cover with foil

Addressing a Runny Center

• The center should still have a slight jiggle when done – it will set as it cools
• If truly undercooked, return to a 325°F oven for 5-10 minute increments until the edges are set but center still slightly jiggly

The Perfect Occasion

I’ve made this Bourbon Peach Streusel Cheesecake for countless special occasions, and it never fails to impress. It’s perfect for:

• Summer dinner parties when peaches are at their peak
• Holiday gatherings (especially Thanksgiving as an alternative to traditional pies)
• Birthday celebrations
• Anniversary dinners
• Potluck contributions when you want to show off a bit!

The beautiful thing about this recipe is that while it looks and tastes like something from a high-end bakery, the steps are manageable when broken down. The make-ahead nature also makes it ideal for entertaining since you can prepare it a day or two before your event.

Choosing the Perfect Peaches

For the absolute best flavor in this cheesecake, selecting the right peaches is crucial:

• Look for peaches that yield slightly to gentle pressure
• They should smell noticeably fragrant at room temperature
• The skin should have no green undertones
• Avoid peaches with bruises or soft spots
• Local, in-season peaches will provide the best flavor (typically July through September in most regions)
• If peaches aren’t in season, good quality frozen peaches (thawed and drained) can work in a pinch

If your peaches aren’t quite ripe, place them in a paper bag at room temperature for 1-2 days to speed up ripening.

Q&A Section

Q: Can I make this cheesecake without alcohol? Yes, absolutely! Simply omit the bourbon from all components. In the cheesecake filling, substitute with 1 tablespoon of vanilla extract. In the peach mixture, use 1 tablespoon of peach nectar or additional lemon juice. For the caramel sauce, replace the bourbon with 2 tablespoons of heavy cream.

Q: My springform pan leaks in water baths. Is there an alternative method? If you’ve had trouble with water seeping into your springform pan despite careful wrapping, try placing a slightly larger cake pan filled with hot water on the rack below your cheesecake instead of using a traditional water bath. This creates the necessary humidity without the risk of water leakage.

Q: Can I use canned peaches if fresh aren’t available? While fresh peaches provide the best flavor and texture, you can substitute with canned peaches in a pinch. Choose peaches packed in juice rather than syrup, drain well, and reduce the added sugar in the peach mixture by half since canned peaches are already sweetened.

Q: How do I know when the cheesecake is done baking? The perfect cheesecake will have set edges but still have a slight jiggle in the center (about a 2-3 inch diameter circle in the middle should wobble slightly when the pan is gently shaken). The center will continue to set as the cheesecake cools. If you use an instant-read thermometer, the internal temperature should reach about 150°F.

Q: Why did my streusel topping sink into the cheesecake? This typically happens if the streusel is added too early or if the cheesecake hasn’t set enough before adding the topping. Make sure to add the streusel only after the initial baking period when the cheesecake has mostly set.

Q: Can this recipe be converted to mini cheesecakes? Yes! Use a muffin tin lined with paper liners and follow the same layering process. The baking time will be significantly reduced – start checking after about 20-25 minutes. Mini versions are perfect for potlucks or buffet-style serving.

Q: How far in advance can I make this cheesecake? This cheesecake can be made up to 3 days in advance and stored in the refrigerator. In fact, I often find the flavor improves after 24 hours as the components have time to meld together.

Q: My caramel sauce crystallized. What went wrong? Crystallization usually occurs when sugar crystals form on the sides of the pan during the caramelization process. To prevent this, avoid stirring once the mixture begins to boil, make sure all sugar crystals are dissolved before it comes to a boil, and consider adding a teaspoon of corn syrup to the initial sugar and water mixture.

Q: How do I get clean slices when serving? For picture-perfect slices, dip a sharp knife in hot water, wipe it dry, then make your cut. Clean and reheat the knife between each slice. Chilling the cheesecake thoroughly (at least 6 hours) also helps achieve clean cuts.

Q: Can I make this cheesecake without a springform pan? While a springform pan is ideal, you can use a deep dish pie plate or cake pan lined with parchment paper with extra hanging over the sides to create “handles” for lifting out the cheesecake once set. Be aware that the presentation might not be as neat, but the taste will be just as delicious!

Final Thoughts

Creating this Bourbon Peach Streusel Cheesecake has become something of a tradition in my kitchen when peaches are at their summer peak. There’s something deeply satisfying about combining these classic Southern flavors into an elegant dessert that bridges the gap between homey comfort food and sophisticated patisserie.

The combination of creamy cheesecake, juicy bourbon-infused peaches, and crunchy cinnamon streusel creates a textural symphony that never fails to delight anyone lucky enough to receive a slice. While the process may seem involved, each component is quite straightforward, and the result is well worth the effort.

I encourage you to try this recipe when you have a special occasion that calls for something truly memorable. The beauty of this dessert lies not just in its impressive appearance but in the way it brings people together – there’s something magical about the moment when conversation stops briefly as everyone takes their first bite, followed by murmurs of appreciation. That, for me, is the true reward of baking.