BOURBON PEACH STREUSEL CHEESECAKE

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.

BOURBON PEACH STREUSEL CHEESECAKE

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. get the full instructions @ lifeloveandsugar.com

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