The Colder Cape & Bourbon Peach Streusel Cheesecake

      Oh I think winter has arrived a little early this year and I am thinking I saw Noah building the Ark II with as wet as it has been getting ready to see the animals being collected 2 by 2 starting to move down the rail trails and boarding the ark. We all have our loves and hates about the weather here on the Cape, but one things I am learning fast is that it all balances out. There is an average for a reason, there are highs and lows and when there is a major swing one way there is going to be a major swing the other. Whether La Nina or El Nino or somewhere in between the effects will always end in the average over the years. So hot summer on the beach will mean extreme cold winders behind the dunes. I'm just saying and mild summers will bring on mild winters. So with all that, I'm just saying all this wet all this cold, I already have the cave set up, my TV room is not the greatest in keeping heat in so up went the thermal curtains in front of the big windows and in front of the slider door. You still can feel a draft but it helps extremely. When I finally get the kitchen finished remodeled it will take care of another major heat loss to the house. They had put in a breezeway that I think Cousin Stanley and Uncle Guito did, and they took every short cut possible. No insulation in the ceiling, not much in the walls and they did not do proper supporting that caused bad settling. We started and then a contractor who had some health issues come up then my three back surgeries and surprises with electric and going from a repair to a full on remodel basically broke the bank about a 1/3 of the way in. So as I have it will get done, but until then. But the wood burner insert that went bust last year with bad wood and found out had a fire in the chimney, the flue has been replaced and the stove cleaned and wood from a reputable supplier. The only problem is I have already been burning since about November 15 which is about 2-4 weeks ahead of what I would have liked, but what it will save me in utility coasts and stay warm is worth it. So whether the weather is good or whether the weather is bad there is not much I can do about that, but what I can do is change my attitude and find ways to make the best of it. So I put on an extra later to take the dog for a walk, and I live with heavy curtains up for a while. But every chance I get I get out when the sun is out, do something to enjoy what is going on and the changing scenery. See nature that one would not see in the summer or in a warmer climate like Snowy Owls and others and see historical buildings peaking through baron foliage that you would normally miss at other times of the year. So will deal with the house as the winds blow and as far as getting out, well it is what it is, but Clamming season starts December 1st for me, and Christmas is right around corner, then New Years, St Patricks Day, then first day of Spring. See I can make it, I can make, I better make it cause I don't have the money to go south like the snow birds so I will make the best of every moment I am have here on Cape Cod through these colder months. And maybe enjoy an extra hot toddy or two. Have a great week and whatever happens find a way to enjoy this play we call old Cape Cod.    
      So now that we are on the backside of Thanksgiving and the end of the year is coming up fast, we are out and about doing all of our holiday shopping at local shops and stores we have got to eat right and after all that who wants to cook besides me? Not many, so were do you go, First is Doyle's Restaurant, on Rt 28 in South Yarmouth. Folks this little place is that friendly neighborhood family restaurant you hear so much about. From if you just want to stop in for an early cocktail and appetizer at or later evening night cap at the bar or in the dinning area come for there turkey dinner, or that prime rib dinner. They are open for lunch and dinner and they have early bird specials on top of it all. This is one of my all time go to favorites. 
      Another place that is always a good place but is a breakfast and lunch place is The Daily Paper located at 644 W Main St, Hyannis the original location is out near the high school. Outstanding breakfast and their lunch specials are fantastic. They have been around for some time and have a good reputation for all the food they serve and well as great service. There is another location right in Hyannis next to Columbos. I have not been to this location but again if it is anything like the original you cant go wrong at either location. 
      Remember, the Cape has not rolled up all the carpets and there are still plenty of places to shop for Christmas from pets, to kids to the other better half. Get out there and shop local this holiday season and enjoy supporting the local community.     
      Welcome back my friends, I hope that you have been able to see the light house over the last month and enjoyed the decorations and have not needed her to guide your way through rough times. But even if so, I hope she did her job well and you were able to find your way or be encouraged to move forward in life. The decorations are officially changed out now and we are moving onward first towards Hanukah, then Christmas, and Kwanzaa, and wrap it up with Omisoka & New Years. Yup, we try to cover as much as we can to give respect to all. We also have the exhibit of Christmas and the Holidays at Lighthouses around the globe. We have the hot chocolate and hot cider still going along with the Mrs' baked goodies and the bonfires. So home you can make it out for a good time and lots of lighthouse stories.
      Report on the high seas, I've heard they are holding a meeting to try to figure out what to do with the Great White Shark issue and all the seals. I know the one solutions is not a very popular one but it is the most realistic to all of them. But who am I and they have not asked for my opinion. This coming Saturday starts the good season for Clamming, and especially for those towns that take a break from it during the summer months. I also have it on good authority from some of the old timers that clams harvested out of colder waters are better tasting anyway. From Scallops to Quahogs, mussels and soft shells (better known as steamers). Sea clams and razor clams are out there if you can find them or care to venture out on the flats far enough at low time. Anyway, there has not been anything to report from the freighters, cruise ships or fishing boats, which is pretty exciting in my book. A few minor things here and there but nothing major. So as much as I would love to give you some dramatic rescue report, in actuality a no report is much better and we know lives are safer that way. So may the beacon burn bright all the time and may the horn sound loud and clear when fog is near. I hope you never ever need their services but if you do may they both be there to service you. Now as we head into December may you have a great and wonderful and especially if you can do it right here on old Cape Cod.     
      Well I had to come up with a good one for November as this would be the one desert that carries into December, as Decembers we would most likely carry over into January. So what better to keep warm on a cold winters night than a splash of Bourbon or a bite of cheesecake to sweeten the holiday cheer. Hey why not both? And that is exactly what I was able to find. Now here again this recipe can be found on several different websites, Pinterest and other cooking sites. So who came up with it first, hum good question, all I will say is I did not and this is just a pick, so don't go saying I make up this recipe, but I am sharing it like all good recipes should be and telling you to do your own searches for who possibly came up with it first. The nice thing about this recipe is it does the full 9 yards from crust to home made whipped cream. So now before I start drooling all over the keyboard let's get this show on the road. 
      This week's recipe:  Bourbon Peach Streusel Cheesecake 
      2 1/4      cups    graham cracker crumbs
         1/2      cup      salted butter, melted
            3      tbsp     sugar

      Cheesecake Filling
          24      oz        cream cheese, softened
            1      cup      light brown sugar, packed
            3      tbsp     all purpose flour
         1/2      tsp       ground cinnamon
         3/4      cup      sour cream, room temperature
            5      tbsp     bourbon, only stuff you would drink
            4      large    eggs, room temperature

      3 1/2      cups    sliced and peeled peaches, about 4
            2      tsp       ground cinnamon
            2      tbsp     light brown sugar, loosely packed

      Cinnamon Streusel 
         2/3      cup      all purpose flour
         2/3      cup      light brown sugar, packed
            1      tsp        ground cinnamon
            5      tbsp      salted butter, melted

      Whipped Cream
         1/2      cup      heavy whipping cream, cold
         1/4      cup      powdered sugar
         1/4      tsp       ground cinnamon
         1/2      tsp       vanilla extract
      Preheat oven to 325° degrees. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
      Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.Reduce oven temperature to 300° degrees.In a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add sour cream and mix on low speed until well combined. Add bourbon and mix on low speed until well combined. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
      In another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside.
      To make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set aside. Add about 1/4 of the cheesecake filling to the crust to make a thin layer. Set aside about 1 cup of peaches, then lay the peaches over the batter in an even layer. Crumble about 1/2 of the streusel over the peaches, then set aside the rest. Pour remaining cheesecake batter evenly over the peaches. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes. Turn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you’ll release the heat. Remove the cheesecake from the oven (keep door closed to keep heat in) and top the cheesecake with the remaining peaches and about 2/3 of the remaining streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later. Place the cheesecake back in the oven with oven door closed and leave for another 15 minutes. Crack oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. Remove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours.
      When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. To make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form. Pipe a shell border around the edge of the cheesecake. Sprinkle remaining streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.
      Many of the recipes once into them reference in part or in whole for this recipe. So I believe in giving credit where due. She has other tips and even metric values.
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