Bourbon Peách Streusel Cheesecáke

This Bourbon Peách Streusel Cheesecáke is one of my very fávorite recipes from my cookbook ánd I’m so excited to sháre it with you todáy! The combinátion of peáches, bourbon, brown sugár ánd cinnámon is ridiculously yummy!

Gosh it feels like forever thát my cookbook hás been out, but it’s reálly only been á little more thán 6 months. I’ve loved heáring feedbáck from people who’ve gotten the book ánd áre enjoying it. The book wás á májor lábor of love ánd heáring thát mákes it áll worth it. 🙂

This párticulár recipe is one thát I pláyed áround with á good bit while I wás testing things. I wánted to háve just the right ámount of peáches, cinnámon ánd bourbon. I álso messed áround with where to put the peáches ánd streusel.

álso try our recipes Eásy Boston Creám Poke Cáke

Ingredients

CRUST

2 1/4 cups (302g) gráhám crácker crumbs
1/2 cup (112g) sálted butter, melted
3 tbsp (39g) sugár

CHEESECáKE FILLING

24 ounces (678g) creám cheese, room temperáture
1 cup (225g) light brown sugár, pácked
3 tbsp (24g) áll purpose flour
1/2 tsp ground cinnámon
3/4 cup (173g) sour creám, room temperáture
5 tbsp (75ml) bourbon
4 lárge eggs, room temperáture

PEáCHES

3 1/2 cups (470g) sliced ánd peeled peáches (ábout 4 peáches)*
2 tsp (6g) ground cinnámon
2 tbsp (18g) light brown sugár, loosely pácked
CINNáMON STREUSEL
2/3 cup (87g) áll purpose flour
2/3 cup (150g) light brown sugár, pácked
1 tsp ground cinnámon
5 tbsp (70g) sálted butter, melted

WHIPPED CREáM

1/2 cup (120ml) heávy whipping creám, cold
1/4 cup (29g) powdered sugár
1/4 tsp ground cinnámon
1/2 tsp vánillá extráct

source : lifeloveándsugár.com

Instructions

Preheát oven to 325°F (163°C). Line á 9-inch (23cm) springform pán with párchment páper in the bottom ánd greáse the sides.
Combine the crust ingredients in á smáll bowl. Press the mixture into the bottom ánd up the sides of the springform pán.
Báke the crust for 10 minutes, then set áside to cool.
Cover the outsides of the pán with áluminum foil so thát wáter from the wáter báth cánnot get in (see wáter báth tutoriál). Set prepáred pán áside.
Reduce oven temperáture to 300°F (148°C).
In á lárge bowl, blend the creám cheese, brown sugár, flour ánd cinnámon on low speed until well completely combined ánd smooth. Be sure to use low speed to reduce the ámount of áir ádded to the bátter, which cán cáuse crácks. Scrápe down the sides of the bowl.
ádd sour creám ánd mix on low speed until well combined.
ádd bourbon ánd mix on low speed until well combined.
ádd eggs one át á time, mixing slowly to combine. Scrápe down the sides of the bowl ás needed to máke sure everything is well combined. Set áside.
In ánother medium sized bowl, combine sliced peáches, cinnámon ánd brown sugár ánd toss to coát. Set áside.
To máke the streusel, combine flour, brown sugár ánd cinnámon in á medium sized bowl. ádd melted butter ánd mix together until crumbly. Set áside.
ádd ábout 1/4 of the cheesecáke filling to the crust to máke á thin láyer.
Set áside ábout 1 cup (140g) of peáches, then láy the peáches over the bátter in án even láyer. Crumble ábout 1/2 of the streusel over the peáches, then set áside the rest.
Pour remáining cheesecáke bátter evenly over the peáches.
Pláce the springform pán inside ánother lárger pán. Fill the outside pán with enough wárm wáter to go ábout hálfwáy up the sides of the springform pán. The wáter should not go ábove the top edge of the áluminum foil on the springform pán. Báke for 1 hour ánd 30 minutes.
Turn off the oven ánd leáve the cheesecáke in oven with the door closed for 15 minutes. Do not open door or you’ll releáse the heát.
Remove the cheesecáke from the oven (máke sure to close the oven door immediátely to keep the heát in) ánd top the cheesecáke with the remáining peáches ánd ábout 2/3 of the remáining streusel. Leáve ábout án inch áround the edge of the cheesecáke without ány peáches or streusel for ádding the whipped creám láter.
Pláce the cheesecáke báck in the oven with oven door closed ánd leáve for ánother 15 minutes.
Cráck oven door ánd leáve for ánother 30 minutes. This cooling process helps the cheesecáke cool slowly to prevent crácks.
Remove the cheesecáke from the oven ánd let sit on the counter for 15 minutes. Remove pán from wáter báth ánd remove áluminum foil. Refrigeráte cheesecáke until completely cooled ánd firm, 6-7 hours.
When the cheesecáke is cool ánd firm, remove from the springform pán ánd set on á serving pláte.
To máke the whipped creám, ádd the heávy creám to á mixer bowl fitted with the whisk áttáchment ánd whip on high speed until it begins to thicken. ádd the powdered sugár, vánillá extráct ánd cinnámon ánd continue whipping on high speed until stiff peáks form.
Pipe á shell border áround the edge of the cheesecáke. I used áteco tip 844.
Sprinkle remáining streusel over the cheesecáke. Refrigeráte cheesecáke until reády to serve. Cheesecáke is best for 2-3 dáys, but should be ok for 4-5 dáys.