INGREDIENTS:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cheesecake:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 cup bourbon
1 cup peach preserves
For the Streusel Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup unsalted butter, cold and cubed
1/2 cup chopped pecans
DIRECTIONS:
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and bourbon.
Pour the cheesecake batter over the crust. Spoon peach preserves over the top and gently swirl into the batter with a knife.
In a separate bowl, mix together the flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Sprinkle the streusel topping evenly over the cheesecake.
Bake for 60-70 minutes, or until the center is set and the top is golden brown. Allow the cheesecake to cool in the pan for 10 minutes, then run a knife around the edge and remove the springform ring. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 100 minutes