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This Bourbon Peach Streusel Cheesecake is one of my very favorite cheesecake recipes from my cookbook, Simply Beautiful Homemade Cakes, and I’m so excited to share it with you! The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!
If you’re looking for something a bit more traditional, try my Classic Cheesecake Recipe or my Perfect No Bake Classic Cheesecake. Both are great for an easy homemade dessert!
The Best Peach Cheesecake
Gosh it feels like forever that my cookbook, Simply Beautiful Homemade Cakes, has been out, but it’s really only been a little more than 6 months. I’ve loved hearing feedback from people who’ve gotten the book and are enjoying it. The book was a major labor of love and hearing that makes it all worth it. 🙂
All the recipes in the cookbook are new ones that you won’t find on the blog, with the exception of a couple I shared just after the book came out. Have you seen the Cinnamon Roll Layer Cake and Guinness Chocolate Mousse Cake? There are so many fun-flavored cakes in the cookbook (and tutorials) – these are just the tip of the iceberg! And now that peaches are in season, I’m excited to share this recipe with you.
This particular recipe is one that I played around with a good bit while I was testing things. I wanted to have just the right amount of peaches, cinnamon and bourbon. I also messed around with where to put the peaches and streusel. Inside? On top? Both? Ultimately I went with both and I love having the flavors all mixed throughout. Plus, the weight of all the peaches on top is not ideal.
Even if you don’t really care for bourbon, you should totally try this cheesecake. I myself don’t drink bourbon, but I still like the flavor it gives. If you really are opposed to it though, you don’t have to use it. I have also made this cheesecake with a dark spiced rum when I was out of bourbon and it was SO GOOD! The fun thing about the bourbon (or dark rum) is that they have a bit of a spiced quality to them that really compliments and almost amplifies the cinnamon and brown sugar. Love love love.
How To Make Cheesecake Crust
There’s also a nice thick crust on this baby, which I’m a fan of. You could cut it down a bit, but I love it. 🙂 I used a sweetened graham cracker crust, but I’m always a fan of switching things up, if you feel so inclined. I also love using cookies as crust and Walkers Shortbread is one of my favorites to use in crusts (like in this chocolate chip shortbread cheesecake). The buttery flavor of them would also be nice with this cheesecake.
And then of course there’s the peaches. The pop of peaches with all the flavor of bourbon, cinnamon and brown sugar is perfection. It’s like a spiked peach crisp or something in cheesecake form. Um, yes please.
Does This Cheesecake Recipe Use Fresh Or Canned Peaches?
Also important to note is that you can use fresh or canned peaches. I tried it both ways and they were both awesome. Canned is super easy, which always kind of rocks. Fresh ones are great too, but make sure they have good flavor to them. Flavorless peaches will give you a flavorless cheesecake. I’m usually asked about frozen fruit so I’ll just say I haven’t tried frozen peaches. I’m sure they’d be fine, you’ll just want to thaw them completely and pat them dry. Extra moisture will add to the baking time. Plus, in my experience frozen peaches aren’t always super flavorful either.
The final cheesecake is such a wonderful mix of graham cracker crust, cinnamon and brown sugar covered peaches, streusel, and bourbon and cinnamon filling! It really is one of my favorites from the book. I made them several times when the book came out and we celebrated the book’s release with family and friends. I hope you give it a try and love it as much as I do!
And don’t forget to check out the cookbook, Simply Beautiful Homemade Cakes! Not only does it have 65 original recipes, it also has a full chapter of tutorials on how to make your cakes look amazing – but simply. Hence the name, “Simply Beautiful Homemade Cakes”!
[adthrive-in-post-video-player video-id=”xR8VXOQT” upload-date=”Mon Jun 05 2017 21:39:23 GMT+0000 (UTC)” name=”Bourbon Peach Streusel Cheesecake” description=”A thick and creamy cheesecake filled with peaches, cinnamon, brown sugar and bourbon!”]
Read transcript
SHOP THE RECIPE
Bourbon Peach Streusel Cheesecake
- Prep Time: 1 hour
- Chill Time: 6 hours
- Cook Time: 2 hours 25 minutes
- Total Time: 9 hours 25 minutes
- Yield: 12-16 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Bourbon Peach Streusel Cheesecake is one of my favorite recipes. The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 1/2 cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
CINNAMON STREUSEL
- 2/3 cup (87g) all purpose flour
- 2/3 cup (150g) light brown sugar, packed
- 1 tsp ground cinnamon
- 5 tbsp (70g) salted butter, melted
CHEESECAKE FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (225g) light brown sugar, packed
- 3 tbsp (24g) all purpose flour
- 1/2 tsp ground cinnamon
- 3/4 cup (173g) sour cream, room temperature
- 5 tbsp (75ml) bourbon
- 4 large eggs, room temperature
PEACHES
- 3 1/2 cups (470g) sliced and peeled peaches (about 4 peaches)*
- 2 tsp (6g) ground cinnamon
- 2 tbsp (18g) light brown sugar, loosely packed
WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside.
5. Reduce oven temperature to 300°F (148°C).
6. To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer.
7. Bake the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces.
8. In a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
9. Add sour cream and mix on low speed until well combined.
10. Add bourbon and mix on low speed until well combined.
11. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
12. In another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside.
13. Add about 1/4 of the cheesecake filling to the crust to make a thin layer.
14. Set aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches.
15. Pour remaining cheesecake batter evenly over the peaches.
16. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes.
17. Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you’ll release the heat.
18. Remove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later.
19. Place the cheesecake back in the oven with oven door closed and leave for another 15 minutes.
20. Crack oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
21. Remove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
22. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
23. To make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form.
24. Pipe a shell border around the edge of the cheesecake. I used Ateco tip 844.
25. Sprinkle remaining baked streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.
Notes
It’s important that you have flavorful, ripe peaches to get the full peach-y flavor of this cheesecake. If peaches aren’t in season, you can use canned peaches without a problem or any additional changes. Neither needs to be pre-cooked before adding to the cheesecake, but a less-ripe, crisper fresh peach will be a little crisper in the cheesecake.
To make this cheesecake non-alcoholic, leave out the bourbon and add an additional 1/4 cup of sour cream. Reduce the baking by about 5-10 minutes, but otherwise proceed as instructed.
Don’t forget to check out my cookbook, Simply Beautiful Homemade Cakes, where this recipe was originally published, for more great recipes.
* If using canned peaches, they should be drained and rinsed.
Nutrition
- Serving Size: 1 Slice
- Calories: 459
- Sugar: 36.3 g
- Sodium: 379.9 mg
- Fat: 22.5 g
- Carbohydrates: 55.3 g
- Protein: 8.1 g
- Cholesterol: 106.4 mg
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Enjoy!
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This post includes affiliate links and is sponsored in part by Walkers Shortbread.
Can this cheesecake be frozen for later use?
I would expect it do well frozen.
I wonder if Peach Schnapps could be used in place of the Bourbon? Any opinion?
Sure. Slightly different flavor, but you could certainly use it.
My streusel didn’t come out looking like yours it was real sticky and not crumbly 🤨 not sure what I did wrong.
I had a weird craving for peach cheesecake, and stumbled across this recipe. OH MY GOD is this the best cheesecake I’ve ever had. I made it without bourbon and cooked it the same amount of time and ended up with a nice golden yellowish tint to the cheesecake. I guess from the brown sugar? Five stars! Wish I could post a photo!
So glad you enjoyed it!
Is there a substitute for the bourbon ?
Replace it with an additional 1/4 cup of sour cream.
Can this be made with canned or frozen peaches?
Definitely. You could use either. I have used canned before with great results.
If using frozen peaches, what do you recommend?
I would thaw them and drain the excess moisture.
One of the best cheesecakes I’ve ever made and tasted. Thanks for sharing!
Awesome! So glad you enjoyed it!
Absolutely beautiful! And probably also delicious, but I don’t know yet, because I made it for a party. I thought you might like to know that the internal consistency is so solid that you can cut the middle out and the cake holds up beautifully. I happen to know this because my friend bought a jack-in-the-box style pop-up cake stand – when you wind up the music box, the middle of the cake pops up to surprise you. The peach and struessel topping will hide the false top perfectly. (I even saved the little cake divot, which is also holding its shape beautifully!)
How fun! Glad it worked well!
Adding this to my list of favorite dessert recipes. 🙂
Awesome! Glad you enjoyed it!
Watery! Making this right now and the filling seems so watery. I’m nervous. This is my first cheesecake ever. Fingers crossed.
It’s usually pretty thin. I hope it turned out well.
I plan to try this cheesecake soon. Just wondering why you pre-bake some of the streusel just to bake it even more once it’s on top. Doesn’t that risk burning? Why not use the baked streusel inside the cheesecake to keep some crunch?
I made this last summer when it was peach season and it was a huge hit. SUPER long process for me. One of the more complex and time consuming cheesecake recipes out there. But if you are patient then it is worth the wait.
I was gifted a Costco-sized Philadelphia tub of cream cheese, and the only way I can think to not let all that cream cheese be wasted on someone who lives alone, is to bake a cheesecake. So I reconsidered this recipe. It is not peach season, however. I have substituted apples, which I have pre-cooked with some coconut sugar and cinnamon, as apples are not nearly as soft as peaches. I am still in the midst of the baking process and once again remember why this recipe was quite an event. But I am sure that it will be big hit as before.
Just one question, from your experience, is there any good, sort of fool-proof way to verify done-ness before cooling and refridgerating? I have baked my fair share of cheesecakes and still I find that they remain a bit undercooked, and that is accounting for a bit cooler oven and a smidge more time, usually 15-20minutes and about 15-25 degress hotter. It’s not altitude, it’s just I have an old oven that needs replacing. Thanks in advance.
P.S. I am giving this 4 stars for the amount of time and steps in the recipe, but flavors alone are unbeatable.
This one can be a little tricky to tell because of the things on top of it. Typically I look for the edges to be fairly set and the middle couple of inches to be starting to set, but still jiggly.
Is it possible to use frozen peaches for this recipe?
I would think that’d be fine.
My new favorite cheesecake! This looked and tasted like it was difficult to make, but it was easy. The light bourbon flavor complemented the peaches so well, and the fruit and strusel helped cut thru a normally heavy dessert. A keeper recipe, for sure – thank you for sharing it with us!
So glad you enjoyed it!
Can you substitute apples for the peaches and honey for the sugar?
The apples should be fine. I personally wouldn’t recommend the honey.
I used Peach Crown Royal instead of the bourbon. I got complements like “this is the best cheesecake you have made and you make great cheesecakes”. It just puts more peachy flavor into it.
Question 🙂 Can the Sugar be substituted with Swerve? or Truvia? I cook with the regular and brown sugar.
I’m sure you can, I just haven’t tried it before.
Hi, how would I change the proportion to fit a 7 inch springform pan?
I have a post that gives some general guidelines for changing cheesecake sizes. https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
Hello! I would like to make it the day before a special celebration dinner (my birthday!!). Do you think it would be ok to do so? It would be baked and sitting in the fridge for 30 hours or so. Thanks.
Absolutely! Cheesecake holds up really well.
This was the second cheesecake I’ve made and the only flavored cheesecake and it turned out amazing! I didn’t have bourbon to use but it is still delicious with the peaches and cinnamon and streusel! I used fresh peaches and mmm… chefs kiss!
I followed this recipe, but I added some vanilla bean paste and didn’t use a water bath, but it turned out perfect. The edges weren’t over browned and it was cooked perfectly. I definitely reccomend
Can i use rum instead of bourbon? Random i know but i don’t drink or purchase bourbon so i would hate to buy a bottle for one recipe.
Hi, I can’t wait to make this beautiful cheesecake ! This is just a tip. Quite a few year’s ago I started using an oven baking bag instead of the foil, the foil 2 out of 3 times would leak. Just wrap it around the springform pan and twist the bag to snug it up, tighten the zip tie and no worries about any leak’s !!
What did you use to grease the sides of the pan?
A non stick baking spray. I use Bakers Joys.
Hi Lindsay,
I love your recipes and pictures. Everything is so well thought out and carefully measured (I love the weighed ingredients bc that’s what I prefer to do). My question is, how do you keep the streusel from floating up into the middle and top of the batter when you pour the remaining 3/4 into your pan (after the peach and streusel layer)? I poured it in and at least half of it floated up to the top and I’m sure to the middle. I’m sure when I cut into it tomorrowI will see it, which won’t affect the taste, but it won’t make for a smooth cheesecake slice like your picture. Thanks in advance for your response and advice.
Thank you so much!
It might help to drop spoonfuls of batter over the streusel layer so that you don’t weigh down one part of the filling while you’re pouring it in and cause it to all shift around. Does that make sense/help?
Thank you so much for responding! It didn’t shift much and all the peaches remained close to the crust. The only thing I realized is the cheesecake bake time needed to be longer for me because the texture was too creamy and not “cheesecake dense” like it should be. The flavor was out of this world! Thanks for your recipe!!
Made this for a friend’s birthday last night. Holy. Cow. I can’t even describe how amazing it was. Peaches are perfect here in GA right now and I have had my eye on this recipe for years! I used half gingersnaps in the crust and I will continue to do that; it worked really well. All of the flavors stood out, yet blended together in a way that had us all speechless as we savored every bite! I love that you can actually taste the bourbon. This will forever be our favorite special occasion dessert going forward. Everyone agreed that it was the best thing I’ve ever baked, and I bake A LOT. Thanks for this incredible recipe.
That’s so awesome to hear! I’m glad the gingersnaps worked well. Glad that it was such a hit!
does the alcohol from the bourbon bake out? is it okay for kids to eat this or just adults?
I have read conflicting things about whether or not it bakes out. It seems that it might not.
Tried this recipe. It’s good, but made our glass pan explode in our oven lol
I can’t imagine why that would’ve happened. I don’t think it had anything to do with the recipe.
I have been eyeing this recipe for a long time and am finally making it next week for a friend’s birthday! I am in GA and peaches are just about perfect right now!
Quick question, what do you think about using gingersnaps for the crust? Do you think it will complement or overpower?
I can’t wait to try this!!
I’m not sure. If it were me, I’d probably stick with the graham crackers, but you can definitely try it. I hope you enjoy it!
Could you add crushed pecans to the crust and streusel, or would that be too rich? Thanks!
Yes, you can. Just be sure the ones in the crust are very small, so your crust doesn’t end up crumbly.
Hello! Just wondering if there is any reason the peaches and crumble couldn’t be added on top and baked the full amount of time with the rest of the cheesecake? I make a blueberry crisp, and an apple crisp cheesecake where I put the fruit and topping on top of the batter and bake it all like that for the full hour and it comes out lovely. Just wondering if you can’t do that with peaches because they would get too mushy? Or maybe this particular topping can’t be baked that long? Thanks for your input!
My intention was really just to avoid them over browning. But if you’d like to try adding them all at the same time, you definitely can.
This recipe is delicious!!! Do you have any nutritional information about the cheesecake? Namely, how many servings in one cheesecake and how many calories in each piece?
We have been slowly adding nutritional facts to all the recipes and they were added to this one over the weekend. If it wasn’t there when you looked, it should be now. And the number of servings are always towards the top of the recipe card near the prep and cook time. I’m glad to hear you enjoyed it!
So it says add eggs one by one, but it doesn’t say eggs in the recipe or how many and where they go? Help!
The eggs are listed. They are the last ingredient listed under cheesecake filling. You need 4 of them.
Sorry. I seen it after and couldn’t delete my comment. I swear I looked at it several times and didn’t see it lol. I got it now. Thank you!
Hey Lindsay, awesome looking cheesecake! I’m trying this in a few days for a party! Id like your opinion on something. Normally, most cheesecakes have vanilla extract in the batter. This one does not. I personally am a huge fan of the vanilla (especially since I have bourbon infused vanilla extract). I’m thinking of adding some extract along with the bourbon. What ratio do you think I should use in regards to extract vs bourbon?
You can certainly add vanilla. How much depends on how strong you want the flavor. I’d try maybe a tablespoon and then increase it if you want more.
What’s a good substitute for the liquor being as though kids will be eating this
Leave out the bourbon and use a full cup of sour cream.
Ok thanks
I made this over the weekend for my husband’s birthday. The taste is divine!!!! I was disappointed that the streusel gummed up on the peaches after I put it in the fridge. It was no where near pretty. When I make it the next time I think I’m not going to the add the top peaches & streusel until I serve it. I’m going to try your Snickers Cheesecake next.
I’m glad you enjoyed it!
Lindsay,
Do you think think this could be done in mini individual portions. I would need to reduce the baking time right?
Definitely! I’ve done it before and it was great. I can’t remember the exact baking time I used, but it was probably 15-20 minutes baking, then maybe 10 minutes cooling with the oven door closed, then another 10-15 minutes cooling with the oven door cracked. I hope that helps!
how can I avoid using a water bath? I have to make this in a “to go” pan for a family reunion and have no pan that the “to go pan” could fit in for the water bath.
I haven’t done it without the bath, so I can’t say for sure, but you’d want to adjust the baking time. Probably 15-20 minutes less time. Be aware though that the cheesecake might be more brown, fall in the center and could end up with cracks.
I have the same question as others, but there hasn’t been an answer. The stresual is not cooked, or was there a mistake in nit leaving the oven on. It does not look crunchy as your picture does. It is raw
Some of the streusel is cooked and I added some uncooked. If you’d prefer to cook it, you can actually sprinkle it onto a parchment lined cookie sheet, bake it and then crumble it back up before adding to the cheesecake.
Can you make this without a water bath?
Technically, yes, you can. It could end up sinking in the middle while cooling though and potentially crack. Here’s some other information on water baths, if interested.
OMG!!
THE PICTURE OF THIS CHEESECAKE STOPPED ME DEAD IN MY TRACTS WHILE SCROLLING THROUGH AND PINNING ON PINTEREST.
I’M OLD SCHOOL, I COOK AND BAKE FROM SCRATCH……THEY’RE MY STRESS BUSTERS.
I’M HOSTING A SEAFOOD BOIL NEXT WEEKEND AND THIS CHEESECAKE IS GOING TO BE THE CROWNING GLORY DESSERT.
????????????
Awesome! I hope you enjoy it!
I just ordered your cookbook and I’m so anxious to try these delicious-looking recipes. I am so glad I found your website!
I have a question – is there a recipe in this cookbook for Strawberry Grand Marnier Cake? I haven’t been able to find one in any of the usual websites. I saw this posted to a Richmond, VA restaurant while visiting, but did not have time to visit the restaurant and I’m so hoping to find the recipe.
Thanks Sally! I hope you enjoy the book! There isn’t a recipe for Strawberry Grand Marnier Cake, but I’d be curious to hear what the cake was like. Maybe it’s something I’d try to create a version of.
I can,t wait to try this all your recipes look fabulous. Thank. You.
Can this be baked in a 9×13 so it can be cut into squares???
That should be fine. It does make it so that you can’t use a waterbath though, so it may crack. You’ll also want to reduce the baking time. Maybe around 30-40 minutes? This recipe might be good to look at for a little help.
I did not think of the raw peaches and raw streusel. I ended up cooking the remaining peaches on the stove until bubbling and putting the steusel in the oven for 15 mins, on a parchment lined sheet pan. I just added it to the oven while the cheesecake was baking.
I would like to get that bourbon or rum flavor, but I am too cheap to buy a bottle of alcohol that I won’t drink. Thoughts on adding a little bit of rum extract?
You could try it, but I find that the rum flavored doesn’t really taste like rum. It also doesn’t have that “spiced” flavor that I love in this cheesecake. You could considering getting a few little airplane bottles. They sell those at the liquor store as well, they’re much cheaper, and you wouldn’t have a bunch left over.
Sometimes I buy the little airplane-sized bottles, which is perfect for any recipe. I have a little caddy full of different airline-sized bottles of various liquors and liqueurs, like hazelnut liqueur, limoncello, peach liqueur, etc, that I can use to flavor frostings and other recipes. You can find them at anyplace that sells liquor (except some of the big groceries, for some reason), like the drug store or liquor store, and they only cost a buck or two. It’s great for the really expensive kinds of liquors that would set you back $30 or more in particular.
I don’t have to do it for bourbon, fortunately, because that’s one of my primary recipe components for both baked goods and savory dishes, from pecan pie to French toast to steak. 🙂
I see that Lindsay already mentioned this but I just wanted to point this out as a general tip, because going to the liquor store and seeing all of the options really opens up some possibilities; it’s been a real adventure for me.
I have the same question as Patricia Miller – your image and video shows not only streusel on top, but also peaches. Wouldn’t you want to bake the streusel on top with the additional peaches?
Thanks!!
Words can’t describe how amazing this turned out. I made this today and OMG we ate it all in one sitting. (Next time I’ll make 2)!
Awesome! So glad you enjoyed it! 🙂
How long will the whipped topping stay firm? I have a BBQ I’m making this for and just wonder how long in advance I can put the whipped topping on
Thanks!
As long as you use the full amount of powdered sugar, it should be fine. And as long as it isn’t sitting in a ton of heat or direct sunlight. The powdered sugar stabilizes it and it always holds up well for me.
I’m a little confused in regards to the streusel topping – you put some of it on top after the cheesecake has been baked. So, therefore, that’s leaving that raw, isn’t it? It seems like you’d be getting way too much of a raw flour taste if it’s not cooked out.
I am totally making this tonight. What kind of bourbon did you use? I won’t be able to use my kitchen for an entire month. I might as well make something yummy one last time and go out with a bang, right? This will be the last thing I make until I am able to use my kitchen again.
I used Jim Beam bourbon. I hope you enjoy it!
I can’t wait out this recipe, it looks delicious. Just a general question: what’s the reasoning behind adding flour to the batter? Would this recipe otherwise be runny without it? Thanks.
It changes the texture a bit. Without it, the cheesecake is denser.
Is there anything I could sub for the flour? I have a severe gluten intolerance so I was just wondering if this could be made gluten free somehow.
You could just leave it out. It’ll change the texture slightly, but it should be fine.
I’ve followed Lindsay’s recipes to a T but used used gluten free graham crackers and gluten free flours to make the cheesecakes GF. It has always worked out great!
Only 5 T Bourbon seems like a small amount to have an impact on the cake. I’ve never cooked with alcohol so I’m unsure how it will taste and am curious to try this. What kind of an impact does it make? Can you really tell the flavor?
It’s not too small at all. You most definitely taste it. In fact, if you added any more, it would probably be too much.
I always bypass recipes that contain alcohol (for several reasons), but must say, the “Peach Streusel” caused me to pause. Because the liquor is a liquid component, I will sometimes risk adding more of another liquid in a recipe to compensate. But with this Cheesecake, there is no other liquid. What do you suggest?
You can actually just leave it out and reduce the baking time by about 15 minutes. I hope you enjoy it!
Yet another beautiful cake. I made this for a dinner party this weekend and it was a huge hit. Thank you for helping me show off 🙂
Awesome! 🙂 So glad you enjoyed it!
I made this yesterday for a party and it turned out to be the creamiest and smoothest cheesecake I have ever had! It was a huge hit and the bourbon flavor was spot on, not too strong, not too weak and complimented the peaches and streusel flavors perfectly. And I will be making that cinnamon whipped cream for all kinds of baked goodies now, holy cow, that stuff was addictive. The only thing I may do differently next time is pat my peaches dry a bit after draining and rinsing them (I used organic canned). I haven’t made cheesecake in years, but now I can’t wait to make another one! Thanks! I’m going to happily continue baking my way through your blog and can’t wait to get my hands on your cookbook.
That’s so wonderful to hear! I’m so glad you enjoyed it! Thanks Tori! 🙂
I just made this wish I could share my pictures. It was a labor of love for heaven in my mouth. I did use fresh peaches that were under ripe but it did taste peachy. I also goofed on the timing. I pulled cheesecake out after 90 min and left the oven on. Then I placed my peaches on top and struesel. Put back in the oven noticed my goof and shut off the oven. Let it sit a half hour in the oven then pulled it out. It still turned out amazing and I did bunch peaches on top in the center. Leaving the 1 inch around. It didn’t do anything to the cake. I had a good knife though so I can see that issue trying to cut through them. Cinnamon graham crackers are awesome to use too. We love cinnamon but it just was all perfect. The texture, and slight crunch of peaches. It just was a perfect balance. I sliced my peaches 1/4 inch. Not too thick. I will make this again. Thanks for the challenge. It’s a lot of fuss but so worth it. Good thing I stopped at the peach stand in town. I got a lot of compliments. I made it for my daughter’s birthday cake all her friends and her loved it. 12 yr olds … that says a lot!
I’m so glad it was a hit!
I love the recipe, and I love the videos. I also love the Scripture. Thank you so much for your website! It’s not “just” about baking, it’s much more than that. It’s really love, life, and sugar!
Thanks so much Sonja! 🙂 I’m so glad to hear you’re enjoying all parts of it!
hi! i only have unsalted butter, how can i modify this?
love your cheesecakes! i’ve made several, excited to try this one!!
I’m so glad to hear you’ve enjoyed them! You can use unsalted butter and just add a pinch of salt with it.
I have been dreaming of these ever since I saw the video on facebook. I really want to make them ahh. Such a beautiful looking cheesecake, thank-you for sharing the recipe.
WOW!! You have the most beautiful and tasty desserts on the internet! I always follow your blog and I love to see your creative and delicious desserts! ❤️
Thank you so much Ali! 🙂 I’m glad you enjoy everything!
You really should open a bakery. This looks amazingly delicious. 🙂
Thanks so much Christy! 🙂
3 1/2 cups of peaches – drained well if they are canned?
Yes, if they are canned you should drain and rinse them.
My boyfriend is a huge peach streusel anything so when I saw this recipe I know this is what I was making him for his birthday. Seems like a lot of steps but worth it. Made the house smell wonderful and crossing my fingers it tastes good. Thank you for the recipe!