Bourbon Peach Streusel Cheesecake

Absolutely! Here’s a rich and decadent recipe for **Bourbon Peach Streusel Cheesecake**, crafted to be over 600 words. This cheesecake combines the smooth, creamy texture of traditional cheesecake with the sweet and boozy kick of bourbon-soaked peaches and a crunchy streusel topping.

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# Bourbon Peach Streusel Cheesecake

**A Decadent Fusion of Creamy Cheesecake, Sweet Bourbon-Soaked Peaches, and Crunchy Streusel Topping**

This **Bourbon Peach Streusel Cheesecake** is the ultimate dessert to elevate any occasion. With a velvety smooth cheesecake base, the warm, boozy flavor of bourbon-soaked peaches, and a buttery, crunchy streusel topping, this dessert brings a bit of Southern charm to your table. It's a showstopper that combines the richness of a classic cheesecake with the delightful flavors of peaches and bourbon, making it the perfect end to any meal.

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## Ingredients

### For the Crust:

- 1 ½ cups graham cracker crumbs (about 10 graham crackers, crushed)

- ⅓ cup granulated sugar

- ¼ teaspoon ground cinnamon

- 6 tablespoons unsalted butter, melted

### For the Cheesecake Filling:

- 3 (8-ounce) packages cream cheese, softened

- 1 cup granulated sugar

- 1 teaspoon vanilla extract

- 3 large eggs

- 1 cup sour cream

- ¼ cup heavy cream

- 2 tablespoons bourbon (optional but recommended for a richer flavor)

- 2 tablespoons all-purpose flour

### For the Bourbon Peach Topping:

- 4 ripe peaches, peeled and sliced

- 2 tablespoons unsalted butter

- ¼ cup bourbon

- 2 tablespoons brown sugar

- 1 teaspoon ground cinnamon

- ½ teaspoon ground nutmeg

- Pinch of salt

### For the Streusel Topping:

- ½ cup all-purpose flour

- ½ cup old-fashioned rolled oats

- ⅓ cup packed brown sugar

- ¼ teaspoon ground cinnamon

- ¼ teaspoon salt

- 4 tablespoons unsalted butter, chilled and cubed

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## Instructions

### Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to **325°F (163°C)**.

2. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal of the cheesecake.

3. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.

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### Step 2: Make the Crust

1. In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir until evenly combined.

2. Add the melted butter and mix until the crumbs are moistened.

3. Press the mixture evenly into the bottom of the prepared springform pan, creating a compact, even layer.

4. Bake the crust for **10 minutes**, then remove from the oven and let it cool while you prepare the filling.

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### Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

2. Add the sugar and vanilla extract, and continue to beat until fully incorporated.

3. Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as necessary.

4. Stir in the sour cream, heavy cream, bourbon, and flour. Mix until smooth and combined.

5. Pour the cheesecake filling over the cooled crust in the springform pan.

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### Step 4: Bake the Cheesecake

1. Place the cheesecake pan in a larger baking pan and add about 1 inch of hot water to the outer pan to create a water bath.

2. Bake the cheesecake for **50–60 minutes**, or until the edges are set, but the center still has a slight wobble.

3. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. This will help prevent cracking.

4. After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or overnight.

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### Step 5: Make the Bourbon Peach Topping

1. In a large skillet, melt the butter over medium heat. Add the sliced peaches and cook for 2–3 minutes, stirring occasionally.

2. Add the bourbon, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir to combine.

3. Simmer the peaches for about 5–7 minutes, or until they are softened and the sauce thickens slightly.

4. Remove from heat and let the peaches cool to room temperature.

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### Step 6: Make the Streusel Topping

1. In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt.

2. Add the cubed, chilled butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

3. Set aside while you assemble the cake.

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### Step 7: Assemble the Cheesecake

1. Once the cheesecake has fully chilled, spread the cooled bourbon peach topping evenly over the top.

2. Sprinkle the streusel topping over the peaches.

3. Return the cheesecake to the refrigerator for at least 30 minutes to set the topping before serving.

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### Step 8: Serve and Enjoy!

1. When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake.

2. Carefully remove the cheesecake from the pan and place it on a serving platter.

3. Slice and serve chilled, garnished with additional fresh peach slices or a drizzle of caramel if desired.

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## Tips & Variations

- **Make Ahead:** The cheesecake can be made up to 1-2 days in advance and stored in the fridge. The streusel topping can also be made ahead and stored in an airtight container.

- **Alcohol-Free Option:** If you prefer a non-alcoholic version, substitute the bourbon with peach nectar or juice for a fruity twist.

- **Nuts in the Streusel:** For added texture, you can include chopped pecans or walnuts in the streusel topping.

- **Peach Preserves:** If fresh peaches aren't in season, use high-quality peach preserves instead of fresh peaches for the topping. Just heat and thicken as directed.

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## Final Thoughts

This **Bourbon Peach Streusel Cheesecake** is the ultimate dessert to impress your guests and indulge in a little Southern-inspired decadence. The combination of creamy cheesecake, juicy bourbon peaches, and a crunchy streusel topping is nothing short of extraordinary. Whether for a special occasion or just because, this dessert is sure to become a favorite in your recipe collection.

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