BOURBON PEACH STREUSEL CHEESECAKE

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.

INGREDIENTS

• CRUST
• 2 1/4 cups (302g) graham cracker crumbs
• 1/2 cup (112g) salted butter, melted
• 3 tbsp (39g) sugar
• 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
• 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
• 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. 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.
7.  Add sour cream and mix on low speed until well combined.
8.  Add bourbon and mix on low speed until well combined.
9.  Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl 
10. ........................................................

for full instruction please see : www.lifeloveandsugar.com

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