Bourbon Peach Streusel Cheesecake Recipe

Combining the elegance of classic cheesecake with the Southern charm of bourbon-soaked peaches and the irresistible crunch of cinnamon streusel, this Bourbon Peach Streusel Cheesecake elevates the standard dessert experience.

The velvety cheesecake filling is gently spiked with bourbon, balanced by the juicy sweetness of ripe peaches, and crowned with a crisp, buttery streusel.

This show-stopping dessert is perfect for summer celebrations, holiday gatherings, or any occasion where you want to truly impress.

Even if you’re new to water bath cheesecakes, this foolproof guide will walk you through each step, so you can bake with confidence and achieve bakery-quality results at home.

Ingredients Checklist

Start with this complete ingredient checklist for best results, plus expert tips for fresh, canned, and frozen peaches, and substitution options for dietary needs.

• Crust

  • 2¼ cups (302g) graham cracker crumbs or vanilla wafer crumbs

  • ½ cup (112g) salted butter, melted

  • 3 tablespoons (39g) granulated sugar

  • Optional: ½ teaspoon ground cinnamon for extra warmth

• Cinnamon Streusel

  • ⅔ cup (87g) all-purpose flour

  • ⅔ cup (150g) packed light brown sugar

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 5 tablespoons (70g) salted butter, melted

• Cheesecake Filling

  • 24 ounces (678g) cream cheese, softened to room temperature

  • 1 cup (225g) packed light brown sugar

  • 3 tablespoons (24g) all-purpose flour

  • ½ teaspoon ground cinnamon

  • ¾ cup (173g) sour cream, room temperature

  • 5 tablespoons (75ml) bourbon (or use 1–2 tablespoons for lighter flavor)

  • 2 teaspoons pure vanilla extract

  • 4 large eggs, room temperature

• Peach Layer

  • 3½ cups (470g) sliced, peeled peaches (about 4–5 medium peaches, or use high-quality frozen/canned; see tips below)

  • 2 teaspoons ground cinnamon

  • 2 tablespoons (18g) light brown sugar

• Whipped Cream Topping

  • ½ cup (120ml) cold heavy whipping cream

  • ¼ cup (29g) powdered sugar

  • ¼ teaspoon ground cinnamon

  • ½ teaspoon vanilla extract

• Optional Garnish

  • Extra fresh peach slices, toasted pecans, mint leaves

Ingredient Tips:

• If using canned peaches, drain well and pat dry. For frozen peaches, thaw and pat dry to avoid excess moisture.

• For a nutty twist, substitute half the graham crumbs with finely ground pecans in the crust.

• To make it gluten-free, use gluten-free cookie crumbs and substitute gluten-free flour in the streusel and filling.

Step-by-Step Instructions

Follow this detailed process for a flawless cheesecake, including proper water bath technique, layering tips, and troubleshooting at each stage.

1. Prep and Bake the Crust

• Preheat oven to 325°F (163°C).

• Line the bottom of a 9-inch springform pan with parchment paper. Grease sides lightly.

• In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and optional cinnamon. Mix until evenly moistened.

• Press the mixture firmly into the bottom and 1–2 inches up the sides of the pan. Use the bottom of a measuring cup for a compact, even layer.

• Bake for 10 minutes. Remove and set aside to cool. Lower oven temperature to 300°F (148°C) for cheesecake.

2. Prepare the Cinnamon Streusel

• In a bowl, combine flour, brown sugar, cinnamon, salt, and melted butter. Stir until large clumps form.

• Spread half the mixture onto a parchment-lined baking sheet and bake at 300°F (148°C) for 8–10 minutes until lightly crisped. Let cool, then break into small pieces for topping.

• Reserve the remaining unbaked streusel for the peach layer.

3. Toss the Peaches

• In a medium bowl, combine sliced peaches with cinnamon and brown sugar. Gently toss to coat.
  Tip: If peaches are very juicy, spread on paper towels for a few minutes to absorb excess liquid.

4. Make the Cheesecake Batter

• In a large mixing bowl (preferably with a stand mixer), beat cream cheese on low until smooth and lump-free. Scrape down the sides frequently.

• Add brown sugar, flour, and cinnamon; beat until fully incorporated and fluffy.

• Mix in sour cream, bourbon, and vanilla extract just until combined.

• Add eggs one at a time, mixing on low after each addition. Do not overbeat; this reduces air bubbles and prevents cracking.

5. Assemble the Cheesecake

• Wrap the outside of your springform pan with several layers of heavy-duty foil to prevent leaks in the water bath.

• Pour about ¼ of the cheesecake filling into the cooled crust, spreading to cover.

• Layer on most of the peach mixture (reserve a handful for final topping), then sprinkle with all the reserved unbaked streusel.

• Carefully pour the remaining cheesecake batter over peaches and streusel, smoothing the top with a spatula.

6. Bake with a Water Bath

• Place the pan inside a large roasting pan. Add hot water until it reaches halfway up the sides of the springform pan.

• Bake at 300°F (148°C) for 1 hour 30 minutes, or until edges are set but center is slightly jiggly.

• Turn off the oven, crack the door open slightly, and let the cheesecake rest in the oven for 30 minutes.

• Remove from oven and water bath. Cool at room temperature for 1 hour, then refrigerate at least 6 hours or overnight.

7. Top and Finish

• Once fully chilled, run a thin knife around the edge before releasing the springform pan.

• Top with reserved peaches and most of the baked streusel, leaving a border for whipped cream.

• Whip cream with powdered sugar, cinnamon, and vanilla until stiff peaks form. Pipe or dollop around the edge and sprinkle with remaining streusel.

Tips for Perfect Results

A few essential pointers ensure your Bourbon Peach Streusel Cheesecake turns out flawless every time.

• Room temperature dairy and eggs: This ensures a smooth, lump-free batter and prevents overmixing.

• Avoid cracks: Don’t overmix after adding eggs. Always use a water bath and cool the cheesecake gradually.

• No fresh peaches? Frozen or canned (drained well and patted dry) work well, especially outside peach season.

• Customize the bourbon: Adjust the amount to taste, or omit for an alcohol-free version; sub with 1–2 teaspoons vanilla or almond extract.

• Crispier streusel: Bake streusel longer if you prefer extra crunch.

• Stuck pan? Line the pan with parchment and use a thin knife to release after chilling.

• Sharp slices: Dip your knife in hot water and wipe clean between each cut.

Serving Suggestions

Elevate the presentation and enjoyment of your cheesecake with these expert ideas.

• For a showstopping finish: Arrange thin fresh peach slices and mint leaves over the whipped cream border.

• Holiday twist: Add toasted pecans or a drizzle of caramel for fall/winter celebrations.

• Single-serve: Portion into mini cheesecakes or bars for elegant dessert tables.

• Pairings: Serve with strong coffee, Kentucky bourbon, or sweet dessert wine.

Final Thoughts

Bourbon Peach Streusel Cheesecake is a masterpiece of flavor and texture—creamy, crunchy, fruity, and gently boozy. By following this comprehensive guide, you’ll avoid common cheesecake pitfalls and create a dessert that’s not just delicious, but visually stunning. With adaptable ingredients and clear, expert-backed steps, you can master this dessert whether you’re a seasoned baker or new to water bath cheesecakes. Enjoy the compliments and the satisfaction of baking a dessert that’s truly unforgettable.