Ingredients:
For the Crust:
2 1/4 cups graham cracker crumbs
1/2 cup melted salted butter
3 tbsp sugar
For the Cinnamon Streusel:
2/3 cup all-purpose flour
2/3 cup packed light brown sugar
1 tsp ground cinnamon
5 tbsp melted salted butter
For the Cheesecake Filling:
24 ounces cream cheese, room temperature
1 cup packed light brown sugar
3 tbsp all-purpose flour
1/2 tsp ground cinnamon
3/4 cup sour cream, room temperature
5 tbsp bourbon
4 large eggs, room temperature
For the Peaches:
3 1/2 cups sliced and peeled peaches (about 4 peaches)
2 tsp ground cinnamon
2 tbsp loosely packed light brown sugar
For the Whipped Cream:
1/2 cup cold heavy whipping cream
1/4 cup powdered sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
Directions:
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment and grease the sides.
Mix crust ingredients and press into the pan. Bake for 10 minutes. Cool and prepare for a water bath.
Reduce oven to 300°F. Mix streusel ingredients, bake a portion as directed, and cool.
Blend cheesecake filling ingredients, adding eggs last.
Toss peaches with cinnamon and sugar.
Layer cheesecake filling, peaches, and unbaked streusel in the crust. Bake in a water bath.
Top the cheesecake with peaches and baked streusel, then cool as instructed.
Whip cream and pipe onto the cooled cheesecake. Decorate with streusel.
Prep Time: 1 hour | Cooking Time: 2 hours 25 minutes | Total Time: 9 hours 25 minutes | Kcal: 459 | Servings: 12-16 slices