By This Bourbon Peach Streusel and Apple Pie Stuffed Cheesecakes balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Bourbon Peach Streusel and Apple Pie Stuffed Cheesecakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Bourbon Peach Streusel and Apple Pie Stuffed Cheesecakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Bourbon Peach Streusel:
2 cups (300g) diced fresh peaches (or frozen, thawed)
1/4 cup (50g) granulated sugar
2 tablespoons bourbon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon cornstarch
For the Apple Pie Filling:
2 cups (250g) peeled and diced apples (such as Granny Smith or Honeycrisp)
1/4 cup (50g) granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Cheesecake:
1 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter (melted)
4 (8 oz/225g each) cream cheese packages (softened)
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup (240ml) sour cream
1 cup (240ml) heavy cream
For the Streusel Topping:
1/2 cup (65g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) brown sugar (packed)
1/4 cup (60g) unsalted butter (cold, cubed)
PREPARATION STEPS
Prepare the Bourbon Peach Streusel:
In a medium saucepan, combine the diced peaches, granulated sugar, bourbon, cinnamon, nutmeg, and cornstarch.
Cook over medium heat, stirring occasionally, until the peaches are tender and the mixture has thickened, about 5-7 minutes. Set aside to cool.
Prepare the Apple Pie Filling:
In a medium saucepan, combine the diced apples, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened, about 5-7 minutes. Set aside to cool.
Prepare the Cheesecake Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture into the bottom of a springform pan (or individual cheesecake pans) to form an even crust. Bake for 8-10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and vanilla extract, and mix until combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until smooth and fully combined.
Assemble the Cheesecakes:
Spoon the cheesecake filling over the cooled crust, smoothing it out with a spatula.
Gently swirl the cooled bourbon peach streusel and apple pie filling into the cheesecake mixture using a knife or toothpick, creating a marbled effect.
If using a springform pan, wrap the bottom in foil to prevent leaks.
Bake:
Place the cheesecake in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath for even baking).
Bake for 60-70 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
Prepare the Streusel Topping:
In a small bowl, mix together the flour, granulated sugar, brown sugar, and cold butter until the mixture becomes crumbly.
Sprinkle the streusel topping over the cooled cheesecake.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
Remove from the springform pan and slice to serve.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
