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Bourbon Peach Streusel Cheesecake

Bourbon Peach Streusel Cheesecake with a buttery graham cracker crust, creamy vanilla cheesecake filling, bourbon-glazed peaches, and a cinnamon-nutmeg streusel. Baked at a gentle 325°F until just set, then chilled for clean slices and a layered finish.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
chill 6 hours
Total Time 7 hours 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cup graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 tsp cinnamon
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tbsp bourbon
Bourbon Peach Layer
  • 3 peaches ripe, peeled and sliced
  • 2 tbsp brown sugar
  • 2 tbsp bourbon
  • 1 tbsp butter
  • 1 tsp cinnamon
Streusel Topping
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 cup butter cold, cubed
  • 0.25 cup pecans chopped (optional)

Equipment

  • 1 springform pan
  • 1 skillet

Method
 

Bake the crust
  1. Preheat oven to 325°F (163°C).
  2. Grease a 9-inch springform pan.
  3. Mix graham cracker crumbs, granulated sugar, cinnamon, and melted butter, then press firmly into the pan.
  4. Bake the crust for 10 minutes, then cool completely.
Make the cheesecake filling
  1. Beat cream cheese until smooth.
  2. Mix in granulated sugar until combined, then add eggs one at a time, mixing after each addition for a smooth batter.
  3. Add vanilla extract, sour cream, all-purpose flour, and bourbon, then mix until just combined and no dry flour remains.
  4. Pour the filling over the cooled crust.
Cook bourbon-glazed peaches
  1. In a skillet, cook peaches with butter, brown sugar, bourbon, and cinnamon for 5 minutes, stirring until glossy and slightly softened.
Assemble and add streusel
  1. Spoon the peaches evenly over the cheesecake batter.
  2. Mix all-purpose flour, brown sugar, cinnamon, nutmeg, cold cubed butter, and pecans (if using) until crumbly.
  3. Sprinkle the streusel evenly over the peaches.
Bake, cool, and chill
  1. Bake for 60–70 minutes at 325°F (163°C) until the center is just slightly set (it should still have a gentle wobble).
  2. Cool completely at room temperature.
  3. Refrigerate for at least 6 hours or overnight for clean slicing and a set texture.
Serve
  1. Slice and serve with whipped cream and fresh peach slices if desired.

Notes

Pro tip: let the cheesecake cool fully before refrigerating—fast chilling can cause cracking. Store covered in the refrigerator up to 4 days; freeze is not recommended for best texture. For a lighter option, use low-fat cream cheese and reduce sugar slightly to taste (texture may be a bit softer).