Bourbon Peach Streusel and Apple Pie Stuffed Cheesecakes

Description
A luxurious blend of creamy cheesecake and comforting fruit pies. The Bourbon Peach Streusel Cheesecake combines juicy bourbon-soaked peaches with a buttery crumble topping. The Apple Pie Stuffed Cheesecake hides a gooey spiced apple center inside silky vanilla cheesecake. Both are rich, decadent, and full of flavor.

Origin
Inspired by American Southern fruit desserts and classic New York-style cheesecake, these hybrids bring together the best of both traditions into one unforgettable treat.

Ingredients Quantity (Makes one 9-inch cheesecake of each)

For the graham cracker crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt

For the bourbon peach filling
2 large peaches (or 2 cups thawed frozen), peeled and diced
2 tablespoons bourbon (optional)
2 tablespoons brown sugar
½ teaspoon cinnamon
1 teaspoon lemon juice
1 teaspoon cornstarch

For the streusel topping
½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold butter, cubed
¼ teaspoon cinnamon
Pinch of salt

For the apple pie filling
2 large apples (Granny Smith and Honeycrisp), peeled and diced
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon lemon juice
1 teaspoon cornstarch

For the cheesecake base (use for both)
3 (8 oz) blocks cream cheese, room temperature
¾ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
2 tablespoons all-purpose flour
Pinch of salt

Ingredients Optional
Vanilla bean paste or bourbon vanilla extract
Chopped pecans or almonds in the streusel
Nutmeg or clove for added spice
Caramel drizzle for topping
Nutella swirl or cinnamon sugar swirl for extra flair
Whipped cream or crème fraîche for serving

Instruction
Preheat oven to 325°F (163°C). Prepare the crust by mixing crumbs, sugar, butter, and salt. Press into a greased 9-inch springform pan. Bake for 8–10 minutes and let cool.

For the peach filling, combine diced peaches with bourbon, sugar, lemon juice, cinnamon, and cornstarch. Simmer in a saucepan until soft and syrupy. Cool.

For the apple pie filling, cook diced apples with butter, sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a pan until softened and thick. Cool.

Make the streusel by mixing flour, sugar, salt, and cinnamon. Cut in cold butter until crumbly. Chill until ready to use.

For the cheesecake batter, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, flour, and salt. Beat until creamy and lump-free.

To assemble the Bourbon Peach Streusel Cheesecake, pour half the cheesecake batter over the crust. Add the peach filling. Top with the rest of the batter and finish with a generous sprinkle of streusel.

For the Apple Pie Stuffed Cheesecake, pour half the cheesecake batter over the crust, layer in the apple pie filling, then pour the remaining cheesecake batter over the top. Optional: swirl or top with extra apple slices or a small amount of streusel.

Bake both cheesecakes at 325°F (163°C) for 60–70 minutes, or until just set with a slight wobble in the center. Let cool at room temperature, then chill for 4 hours or overnight before unmolding and serving.

Tips for Success
Use room temperature ingredients to ensure smooth mixing.
Don’t overbeat the batter to avoid cracks.
Bake in a water bath or place a pan of hot water on the lower rack to keep texture creamy.
Let cheesecakes chill overnight for best flavor and structure.
Wrap your springform pan tightly with foil to avoid leaks if baking in a water bath.

Recommendation
Serve slices with whipped cream, caramel drizzle, or a dusting of cinnamon sugar. These are perfect for holidays, brunches, or when you want to impress. You can also bake them into mini cheesecakes or bars for parties.

Nutrition (Per Slice – approx 12 slices per cheesecake)

Bourbon Peach Streusel Cheesecake
Calories: 420–470 kcal
Fat: 30g
Carbohydrates: 35–40g
Protein: 6–8g
Sugar: 25–30g

Apple Pie Stuffed Cheesecake
Calories: 400–450 kcal
Fat: 28g
Carbohydrates: 38–42g
Protein: 6–7g
Sugar: 26–32g

Let me know if you want to combine both into one ultimate hybrid cheesecake or turn them into cheesecake cupcakes!