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Home » Recipes » Desserts & Baking

peach cobbler cheesecake

June 30, 2022 106 Comments

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This Peach Cobbler Cheesecake has a layer of juicy peaches and cinnamon streusel baked in the center of an ultra creamy vanilla cheesecake. Top the cheesecake with more peaches and streusel for a showstopper summer dessert!

A close-up of a cheesecake slice with peaches in the center and on top, and cinnamon peach juice dripping down. this recipe

Why you’ll love this recipe:

  • Fresh Peaches – Fresh peaches are roasted to juicy perfection, making them tender and extra juicy! This is the perfect dessert to make during peach season.
  • Cinnamon Streusel – A quick cinnamon streusel gives this cheesecake the feel of peach cobbler.
  • Creamy Cheesecake – My simple recipe for cheesecake is ultra creamy, and easy to make.
A straight-on view of the inside of the cheesecake, which is topped with juicy peaches and cinnamon streusel.

Ingredient Overview:

  • Peaches – I recommend using fresh peaches! They’re in season right now and are so incredible. See substitutions for a frozen alternative.
  • Cream Cheese – Be sure to use blocks of full-fat cream cheese. Set your cream cheese out ahead of time so it can come to room temperature.
  • Sour Cream – Use full fat for best results. Pull this out ahead of time so it can come to room temperature.
  • Eggs – Pull the eggs out ahead of time so it can come to room temperature.
  • Vanilla Extract – Don’t skimp on the vanilla here – with a vanilla cheesecake batter, you want to use real vanilla for the best flavor.

Ingredient Substitutions:

  • Peaches – If you’re making this out of season, you can use frozen peaches. There is a note in the recipe card below about using them for the filling and topping.
  • Butter – As always, I adore salted butter! But, you can use unsalted if you prefer.

How to Make this Recipe Step-by-Step:

Step 1: Make your graham cracker crust by mixing together graham cracker crumbs, butter, and sugar. Pre-bake the crust in a springform pan for 10 minutes.

Step 2: Roast your peaches in the oven with a bit of cinnamon and sugar. This makes them tender and extra juicy.

A close-up of the juicy cinnamon roasted peaches.

Step 3: Make and bake the cinnamon streusel and let it cool while you make the cheesecake batter.

Two images - the pan of unbaked and baked streusel.

Step 4: Mix up the cheesecake batter. Cream together your cream cheese and sugar with an electric mixer or stand mixer. Then add your eggs, mixing between each until just combined. Add the sour cream and vanilla, and mix until just combined.

A bowl of creamy vanilla cheesecake batter.

Step 5: Pour half of the cheesecake batter over the pre-baked crust. Add some of the roasted peaches and cinnamon streusel.

Two images - one of the cheesecake batter topped with roasted peaches, and one of the cinnamon streusel added on top of that.

Step 6: Pour over the remaining batter. Bake the cheesecake as directed in the recipe below for best results. No need to use aluminum foil on the springform pan since we’re using a different water bath method!

The cheesecake batter in the pan before being baked.

Step 7: When ready to serve, top the cheesecake with more roasted peaches and the remaining cinnamon streusel!

A close-up of a slice of the cheesecake, with juicy peaches on top and peach juice dripping down.

Expert Success Tips:

  • Pre-Baking the Crust – This is essential to avoiding a soggy crust. Do not skip this!
  • What is a Water Bath? – I don’t like doing a traditional water bath because the crust always seems to get soggy. Instead, place your roasting pan full of boiling hot water on the rack below your cheesecake. You’ll get the same benefits of a water bath – an extra smooth, creamy cheesecake, without risking a soggy crust!
  • Don’t Over Mix Cheesecake Batter- Over mixing the cheesecake batter can cause the cheesecake to buckle in the oven. It will still taste great, but won’t look as pretty.
  • Let the Cheesecake Chill – Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1-2 days before serving.
  • Roasted Peach Juices – Be sure to pour the juice left on the pan from roasting the peaches over your cheesecake – it adds SO much flavor!

Recipe Variations:

  • Frozen Peaches – See my note in the recipe card below about using frozen peaches when fresh are out of season.
  • Fewer Recipe Steps – You can skip the cinnamon streusel if you want to make one less element in this recipe.
  • Gluten-Free Cheesecake – Use gluten-free graham crackers in the crust, and omit the streusel or make it with your favorite gluten-free cup-for-cup flour blend.
The cheesecake on a cake stand with slices cut, and juicy peaches on top.

Serving + Storing this Recipe:

The cheesecake must come to room temp after baking, and then chill in the fridge at least 6 hours or up to 1-2 days before slicing and serving. I recommend making the peaches for the topping just before serving. Store leftover cheesecake in an airtight container in the fridge for 4-7 days.

Special Tools:

  • Springform Pan – This recipe uses a 9-inch springform pan.
  • Offset Spatula – I use an offset spatula for so many things, including smoothing the batter evenly into the pan for this recipe.

This Peach Cobbler Cheesecake Recipe is an amazing treat for the summertime. It quickly became one of our favorite desserts. Happy baking!


More Perfect Cheesecake Recipes to Love

  • Mini S’mores Cheesecakes
  • Perfect Classic Cheesecake with Strawberry Sauce
  • Pecan Pie Cheesecake
  • Chocolate Cherry Cheesecake
  • No Bake Cherry Cheesecake Parfaits
  • Mini No-Bake Apple Pie Cheesecakes
  • Boozy Key Lime Rum Cheesecakes

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


The peach cobbler cheesecake on a cake stand with a cross section cut. Juicy peach slices are on top with cinnamon peach juice dripping down.

Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake has a layer of juicy peaches and cinnamon streusel baked in the center of an ultra creamy vanilla cheesecake. Top the cheesecake with more peaches and streusel for a showstopper summer dessert!
4.96 from 61 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Peach Cobbler, Peach Desserts, Summer Dessert, Fourth of July Dessert
Prep Time: 1 hour
Cook Time: 1 hour 48 minutes
Cheesecake Cooling: 10 hours
Servings: 8 to 16 slices
Author: Stephanie Simmons

Ingredients

For the Roasted Peaches

  • 10 medium ripe peaches, divided *See note for frozen peaches
  • 5 tbsp granulated sugar
  • 1 and 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For the Graham Cracker Crust

  • 5 tbsp salted butter, melted
  • 1 and 1/2 cups graham cracker crumbs
  • 2 tbsp granulated sugar

For the Cinnamon Streusel

  • 1/2 cup salted butter, melted
  • 2/3 cup brown sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 tsp cinnamon
  • pinch of salt

For the Cheesecake Batter

  • 32 ounces full-fat block-style cream cheese, at room temp
  • 1 and 1/2 cups granulated sugar
  • 4 large eggs, at room temp
  • 1 cup sour cream, at room temp
  • 2 tsp vanilla extract

Instructions

  • Roast the Peaches: Preheat your oven to 400 ° F. Slice 4 peaches. You'll want to make the peaches for the topping fresh the day you serve the cheesecake.
    Line a baking sheet with parchment paper, and toss the peach slices with 2 tbsp sugar, 1/2 tsp cinnamon, and 1/8 tsp nutmeg and let rest for 10 minutes to bring out the juices. Roast the peaches for 7-15 minutes, until desired tenderness is reached. Set aside to cool.
  • Make the Crust: Turn oven to 350° F for the remainder of this recipe. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients in a small bowl and press into prepared pan and up the sides of the pan. Bake this for 10 minutes. Set aside.
  • Make the Cinnamon Streusel: Melt the butter in a medium mixing bowl. Stir the remaining streusel ingredients into the melted butter. You should have a crumbly mixture. Bake on a parchment-lined pan at 350° F for 8 minutes.
  • Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out as well.
    In a large bowl, cream the softened cream cheese with a hand mixer on medium-high speed, until nice and creamy, about 1 minute. Add the sugar and mix until creamed with the cream cheese. Add the eggs, one at a time, mixing after each, on medium-low speed until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. 
    Pour half of the batter over the baked and cooled crust, then add the roasted peaches in an even layer. Sprinkle on 1/3 to 1/2 of the streusel. Pour on the remaining batter and smooth the top.
  • Prepare the Water Bath + Bake: Get out a roasting pan. Bring a large pot of water to a boil. Place the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below it. Pour the boiling water into the roasting pan. This is the best way to do a water bath – no possibility of leakage into your cheesecake!
    Bake cheesecake at 350 ° F for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. (A clean knife is a good sign that you've over baked your cheesecake and it won't have that extra creamy texture.) Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour before removing it.
  • Cheesecake Cooling: Once the hour is up, remove the pan from the oven and let cool completely at room temp, then cover well with foil or plastic wrap and refrigerate at least 6 hours or up to 2 days before removing from the pan and serving.
  • Serve + Store: Once ready to serve the cheesecake, make the roasted peaches for the peach topping. Repeat the steps above, this time using 6 medium peaches, sliced, with 3 tbsp sugar, 1 tsp cinnamon, and 1/8 tsp nutmeg. Let the peach slices cool to room temp on the pan and then place them on top of the chilled cheesecake with the remaining streusel. Be sure to drizzle on the juices from the pan!
    Slice and serve. Leftovers keep in an airtight container in the fridge for 4-6 days.

Notes

Frozen Peaches: You can use frozen peach slices when fresh peaches aren’t in season. Add 36 ounces frozen peaches to a medium saucepan on the stovetop with 2 and 1/4 tsp lemon juice, a pinch of lemon zest, 1 and 1/2 cups granulated sugar, 1 and 1/2 tsp vanilla, a teaspoon of cinnamon, and 1/8 tsp nutmeg.
Cook over medium heat for 14 minutes. Bring the mixture to a rapid boil and add 1 tbsp corn starch. Cook for 2-4 minutes, until the sauce has thickened just enough to coat the back of a spoon, but isn’t gloopy. Remove from the heat immediately and pour into a bowl to chill in the fridge. Spoon about 1/3 of the peaches in the cheesecake, and use the remaining peaches on top for serving. 
Note: The cheesecake may brown a bit on top, but that’s normal for this recipe. Mine came out a bit darker each time than with my traditional cheesecake recipe. 
 
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Comments

  1. Catherine says

    December 28, 2022 at 7:52 pm

    5 stars
    This was absolutely delicious! It was my first attempt at cheesecake ever, and the recipe was clear and easy to follow.

    Reply
    • Stephanie Simmons says

      January 05, 2023 at 6:18 pm

      Glad to hear that, Catherine!

      Reply
  2. Molly says

    December 10, 2022 at 11:36 pm

    5 stars
    I made this for a work dinner party and it was the best thing I have ever baked. The chefs I work with lost their minds over it, it was perfect in every way. HIGHLY recommend making. I’ll be making two more for a summer Christmas in Melbourne!

    Reply
    • Stephanie Simmons says

      December 11, 2022 at 6:29 pm

      Thanks so much, Molly! Your kind comment made my day. 🙂

      Reply
  3. Tameka says

    November 24, 2022 at 7:12 pm

    5 stars
    Definitely one of the best cheesecakes I have EVER had!! I did the version with frozen peaches, and it worked perfectly. I did omit the cornstarch because I didn’t have any on hand, but it didn’t cause any problems for me. Thanks so much!!!

    Reply
    • Stephanie Simmons says

      November 25, 2022 at 7:45 pm

      Thanks so much for your kind comment, Tameka! Happy Thanksgiving!

      Reply
  4. Gem says

    November 23, 2022 at 2:06 pm

    5 stars
    I just finished making the cheesecake it was delicious! but just wanted to tell everyone that’s complaining about the brown part of the cheesecake but it’s as simple as just throwing a piece of foil on top of the cheesecake and you won’t end up with a brown top!

    Reply
    • Stephanie Simmons says

      November 23, 2022 at 3:11 pm

      Thanks so much Gem! Happy Thanksgiving!

      Reply
  5. Michelle Fox says

    November 22, 2022 at 11:09 am

    Can you use apples instead of peaches? Like a apple crisp cheesecake?

    Reply
    • Stephanie Simmons says

      November 22, 2022 at 12:41 pm

      Yes I think that would work! They may need to roast a bit longer since they’re more firm than peaches are.

      Reply
  6. Katie says

    November 19, 2022 at 5:51 pm

    Wondering if you peel the fresh peaches?? Wanting to make this for thanksgiving as an alternative to pie and sounds like it’s a hit with everyone! Thanks!

    Reply
    • Stephanie Simmons says

      November 19, 2022 at 8:34 pm

      Hi Katie! I never peel my peaches because the peels don’t bother me, but you can certainly peel them if you like. Please be sure to leave a comment letting me know how you liked this recipe! 💙

      Reply
  7. Kym pooschke says

    November 13, 2022 at 2:43 pm

    5 stars
    This was amazing cheese cake. Used farm fresh peaches.

    Reply
    • Stephanie Simmons says

      November 14, 2022 at 2:13 pm

      Thanks, Kym! 🙂

      Reply
  8. Sue says

    November 13, 2022 at 2:37 pm

    5 stars
    I made this with fresh Oregon peaches and it was sooooo good! I’m sure it would be delicious with frozen ones as well. My friends raved about how good this was!

    Reply
    • Stephanie Simmons says

      November 14, 2022 at 2:14 pm

      Thanks so much, Sue! Glad everyone enjoyed it. 🙂

      Reply
  9. Megan says

    October 17, 2022 at 4:44 pm

    5 stars
    Really delicious cheesecake and perfect way to use summer peaches. It was a real crowd pleasing recipe.

    Reply
    • Stephanie Simmons says

      October 17, 2022 at 5:14 pm

      Glad to hear it, Megan! 🙂

      Reply
  10. Janette says

    October 04, 2022 at 7:03 am

    5 stars
    I made this the other day and it was absolutely amazing! I made it with the frozen peaches. Everyone that tried it had nothing but good things to say. I strongly recommend

    Reply
    • Stephanie Simmons says

      October 04, 2022 at 10:26 am

      Thanks so much, Janette! ☺️

      Reply
  11. Chanel says

    September 21, 2022 at 4:24 am

    5 stars
    I’ve made this and it was so delicious! Exceeded my expectations, and everyone loved it ❤️ People were impressed, thank you for this recipe!

    Reply
    • Stephanie Simmons says

      September 21, 2022 at 12:38 pm

      Thanks so much, Chanel!

      Reply
  12. Erica says

    September 18, 2022 at 2:03 pm

    5 stars
    I love this Peach Cobbler Cheesecake! It is truly a showstopper. If I make it again, I’ll slice the peaches for the middle layer smaller, but that’s the only things I’d change. Delicious!

    Reply
    • Stephanie Simmons says

      September 20, 2022 at 11:25 am

      Thanks so much, Erica!

      Reply
  13. Odin says

    September 14, 2022 at 3:30 am

    Hello, and thank you for this recipe – it looks amazing! I’m planning on making this for a loved one’s birthday coming up and was wondering: would it be doable to pre-roast the peaches and bake the crust a day or two ahead of time (crust would be kept in the freezer)? I’ve seen some recipes that say go for it, and others that don’t recommend that and say to do all the same day, so was curious for your input. Thank you in advance 😁

    Reply
    • Stephanie Simmons says

      September 20, 2022 at 8:56 pm

      Hi Odin! Sorry for the slow reply. I think you could pre-roast the peaches and I think the crust idea would work, but I haven’t tried it so I can’t guarantee it of course. My gut would probably be to make the crust the same day you plan to bake the whole cheesecake. Let me know how it all turns out! 🙂

      Reply
  14. Amanda says

    September 11, 2022 at 7:48 am

    5 stars
    THE BEST cheesy peachy cobbler cheesecake ever!
    I’ve made it twice in a week and was the most talked about dessert around.

    Reply
    • Stephanie Simmons says

      September 11, 2022 at 9:41 pm

      Aw, I love that! Thanks so much Amanda. 🙂

      Reply
  15. Tania says

    September 07, 2022 at 2:30 pm

    5 stars
    Delicious!!! My partner is Southern, which means any variation of peach cobbler is welcomed and this did not disappoint. Cheesecake had an almost caramel-y taste to it and the peaches were divine. Great recipe to learn how to multi-task as a baker as well. Thank you!

    Reply
    • Stephanie Simmons says

      September 07, 2022 at 8:59 pm

      Thanks for that kind compliment, Tania! So glad you liked this recipe. 🙂

      Reply
  16. Vivian says

    September 02, 2022 at 10:55 pm

    Hello,
    I’m guessing that the streusel in the middle becomes somewhat cakey after baking?

    Reply
    • Stephanie Simmons says

      September 06, 2022 at 7:06 pm

      Hi Vivian! I wouldn’t describe it as cakey, I think it retains some of it’s crunch and then that lessens the longer you keep leftovers. I hope you enjoy this recipe – let me know what you think of it! 🙂

      Reply
  17. Heather says

    August 29, 2022 at 8:23 pm

    5 stars
    I saw this recipe on Instagram a few wks ago. I have two huge peach trees so I decided to give it a try. This was my first cheesecake that I have ever baked . Loved it. It’s creamy , not too sweet. Can’t wait to make it for friends!

    Reply
    • Stephanie Simmons says

      August 30, 2022 at 2:59 pm

      So glad you loved it, Heather!

      Reply
  18. Grey Street Cupcakes says

    August 29, 2022 at 5:38 pm

    5 stars
    Delicious is an understatement!

    It is worth all of the time.

    My friends were beyond impressed and were still talking about it the next day.

    Reply
    • Stephanie Simmons says

      August 30, 2022 at 2:58 pm

      Thanks so much for your kind comment!

      Reply
  19. Britt says

    August 26, 2022 at 11:31 pm

    5 stars
    Love this recipe! Made it at home and turned out amazing!

    Reply
    • Stephanie Simmons says

      August 29, 2022 at 11:33 am

      Glad to hear that, Britt!

      Reply
  20. Ashley says

    August 26, 2022 at 2:49 pm

    5 stars
    “This might be the best thing I’ve ever put in my mouth!”-coworker after eating. This cheesecake was a huge hit at work and also pretty easy to make. I’ve never made cheesecake before and it came out so good!!! If you are new to baking or cheesecake, don’t be scared, you can do it, and you wont regret it!!! Just make sure you sure you start it early, there are a lot of cooling steps. You don’t want to try to *whip* this up before bed.

    Reply
    • Stephanie Simmons says

      August 29, 2022 at 11:33 am

      Thanks SO much for the kind review, Ashley! 🙂

      Reply
  21. Becky Eichelberger says

    August 25, 2022 at 9:51 am

    5 stars
    So simple and delicious! I made this but switched the crust to nilla wafers/gingersnaps. It was a great end of Summer treat for our family!

    Reply
    • Stephanie Simmons says

      August 25, 2022 at 12:02 pm

      That’s such fun alternative crust idea! Glad you liked this one, Becky. 🙂

      Reply
  22. Colby says

    August 24, 2022 at 6:25 pm

    3 stars
    Everything was going great for me and during the baking process (about 1 hour and 10 in) the cheesecake was cracked and a deep brown color on top! I checked and it was also above the desired internal temp by that point too. I just assumed the bake time on this recipe would be accurate but it ended up burning my cheesecake even before it hit 88 minutes. I am only sad and confused at this point, but hope my family loves it still! Not sure why no one else had this sad result..

    Reply
    • Stephanie Simmons says

      October 28, 2022 at 12:23 pm

      Hi Colby! I’m curious to hear how the cheesecake tasted since you left this review before even trying it. This cheesecake does tend to brown on the outside more than a plain cheesecake, but it should still be fine inside! 🙂

      Reply
  23. Hopi Lockett says

    August 24, 2022 at 4:54 pm

    5 stars
    It tastes as good as it looks! I didn’t melt the butter for the streusel, but other than that I followed the recipe. Loved not having to do the traditional waterbath. Thank you!

    Reply
    • Stephanie Simmons says

      August 24, 2022 at 6:04 pm

      So glad you enjoyed this recipe, Hopi!

      Reply
  24. Gina says

    August 21, 2022 at 4:56 pm

    5 stars
    Excellent! I used way fewer peaches (5 total) just because they were large peaches, and as it was, the cheesecake rose to just above the springform pan. Everyone raved!

    Reply
    • Stephanie Simmons says

      August 21, 2022 at 11:08 pm

      Thanks, Gina! Glad it was a hit. 🙂

      Reply
  25. Scott says

    August 21, 2022 at 8:43 am

    5 stars
    This cheesecake was a hit with the guests at our progressive dinner. Lots of steps but trust me when I say it’s worth it. Will definitely make again!

    Reply
    • Stephanie Simmons says

      August 21, 2022 at 9:37 am

      So glad to hear that, Scott! Happy baking. 🙂

      Reply
  26. Hannah says

    August 18, 2022 at 1:06 pm

    5 stars
    This cheesecake was absolutely amazing! Definitely making it again soon.

    Reply
    • Stephanie Simmons says

      August 19, 2022 at 10:49 am

      Thanks so much, Hannah! 🙂

      Reply
  27. Tori says

    August 16, 2022 at 10:10 pm

    5 stars
    Very straightforward and tasty! My family was blown away by its beauty and taste!

    Reply
    • Stephanie Simmons says

      August 17, 2022 at 9:11 am

      Thanks so much, Tori! 🙂

      Reply
  28. Hannah says

    August 16, 2022 at 6:00 pm

    5 stars
    Cannot say enough good things about this recipe! Definitely do fresh peaches. I don’t even like cheesecake much and this was to die for. 10/10 would make again. It’s not hard at all. Easy to follow. Just takes some time. Forgot to say I cooked the cheesecake about 20 min less than the time told.

    Reply
    • Stephanie Simmons says

      August 17, 2022 at 9:12 am

      Thanks, Hannah! 🙂

      Reply
  29. Hannah says

    August 16, 2022 at 5:59 pm

    5 stars
    Cannot say enough good things about this recipe! Definitely do fresh peaches. I don’t even like cheesecake much and this was to die for. 10/10 would make again. It’s not hard at all. Easy to follow. Just takes some time.

    Reply
    • Stephanie Simmons says

      August 17, 2022 at 9:12 am

      So glad to hear you enjoyed this cheesecake! 🙂

      Reply
  30. Cathi says

    August 16, 2022 at 4:05 am

    5 stars
    I made this recipe exactly as written (not easy for me!) and the cheesecake was amazing!! The cheesecake was VERY creamy and fresh peaches are the only way to go. I am definitely saving this recipe. Make sure you have time set aside as it takes the time it takes, but you will be glad you did!

    Reply
    • Stephanie Simmons says

      August 16, 2022 at 10:33 am

      So glad you tried this and enjoyed it, Cathi! 🙂

      Reply
  31. Em says

    August 15, 2022 at 12:11 pm

    5 stars
    Just incredible! A labour of love for sure, but worth it.

    Reply
    • Stephanie Simmons says

      August 15, 2022 at 7:20 pm

      Thanks so much, Em! 🙂

      Reply
  32. Melissa says

    August 13, 2022 at 5:23 pm

    You absolutely can NOT just substitute cup for cup gluten free flour for the streusel. It was not crumbly at all and melted out to fill the entire sheet pan. I baked it a few extra minutes and crumbled up the resulting sheet-pan sized cookie I ended up with. Not the same but it made delicious crunchies for the topping.

    Reply
    • Stephanie Simmons says

      August 29, 2022 at 11:34 am

      Hi Melissa – thanks for noting that. I hope you enjoyed the cheesecake regardless! 🙂

      Reply
  33. Kelli Warrick says

    August 13, 2022 at 1:44 pm

    5 stars
    I made this cheesecake last weekend and my guests and my husband and I all LOVED it! It turned out so beautiful! I cooked all of the peaches at the same time and they were delicious! I will definitely make this again!

    Reply
    • Stephanie Simmons says

      August 15, 2022 at 7:20 pm

      I’m so glad to hear that, Kelli! 🙂

      Reply
  34. Dorann Longmore says

    August 11, 2022 at 10:06 am

    5 stars
    I made this cheesecake the other day. It’s probably one of the best cheesecakes I have ever made. I like making seasonal items and since they’re such a small window in the summer for fresh peaches I decided this would be a good dessert. I brought it to work and it was very well received. They all loved it.

    Reply
    • Stephanie Simmons says

      August 11, 2022 at 5:58 pm

      So glad to hear that everyone enjoyed this ecipe, Dorann! And thanks for your kind comment. 🙂

      Reply
  35. Sheree says

    August 10, 2022 at 6:50 am

    Will be trying this peach cheesecake. How do I prepare the springform pan prior to baking? Also how do I remove the bottom of the springform once the car is cooked and ready to serve? That has to be away of doing it without messing up the beauty of the cake.
    Thanks,
    ADK lake girl.

    Reply
    • Stephanie Simmons says

      August 10, 2022 at 9:30 am

      Hi! You don’t need to do anything to prepare the springform pan. To remove the bottom of the pan, I use a pancake flipper or something similar and run it between the crust and the pan to loosen, then I simply tilt it so it slides off onto a serving plate. Happy baking! Let me know how you like this cheesecake. 🙂

      Reply
  36. Karon says

    August 07, 2022 at 2:04 am

    5 stars
    Just THE best! I think I’m in love.

    Reply
    • Stephanie Simmons says

      August 07, 2022 at 9:49 am

      Thanks so much, Karon! Glad you enjoyed this recipe.

      Reply
  37. Amy says

    August 06, 2022 at 7:15 pm

    4 stars
    So bummed. I’ve never made a cheesecake before. I followed the directions exactly. I checked in the cheesecake at 80 mins and it was completely brown! So disappointed.

    Reply
    • Stephanie Simmons says

      August 07, 2022 at 9:51 am

      Hi Amy! I’ve had my cheesecakes brown on top in the past, but they still turned out fine and tasted delicious. How was the cheesecake once you cut into it? And, if it’s browning quite a bit, I recommend using an oven thermometer to check that your oven is at the correct temp, and not running hot.

      Reply
  38. Lynsie says

    August 04, 2022 at 9:45 pm

    Did you leave the skins on the peaches?

    Reply
    • Stephanie Simmons says

      August 05, 2022 at 10:49 am

      Hi Lynsie! Yes I did, they don’t bother me but you can certainly peel them first if you prefer no skins. 🙂 Let me know how you like the cheesecake!

      Reply
  39. Rebekah says

    August 03, 2022 at 6:11 am

    5 stars
    Okay ok omg this is an amazing yummy recipe!! Kids highly approve!

    Reply
    • Stephanie Simmons says

      August 03, 2022 at 10:01 am

      Thanks so much, Rebekah! 🙂 Glad it was enjoyed by all.

      Reply
  40. Michelle says

    August 01, 2022 at 5:53 pm

    5 stars
    Delicious cheesecake! Made this for a picnic and everyone raved about it. Will definitely make again.

    Reply
    • Stephanie Simmons says

      August 02, 2022 at 4:39 pm

      Thanks so much, Michelle! 🙂

      Reply
  41. Hannah says

    August 01, 2022 at 4:06 pm

    5 stars
    Wonderful recipe! I will definitely be making this again! I used half mascarpone and half cream cheese and added a little cardamom where it called for cinnamon and nutmeg! Heavenly

    Reply
    • Stephanie Simmons says

      August 01, 2022 at 4:23 pm

      Cardamom sounds like a delicious addition to this recipe! So glad you enjoyed this cheesecake, Hannah. 🙂

      Reply
  42. Clare says

    August 01, 2022 at 12:51 am

    Could I use tinned peaches?

    Reply
    • Stephanie Simmons says

      August 01, 2022 at 11:44 am

      Hi Clare! Do you mean canned peaches? I think so, I would be sure to drain the liquid and use ones that don’t have added sugar so it isn’t too sweet. If they’re already tender to your liking, you could skip the roasting step and just toss them in the same amounts of sugar and spices to have that added flavor. Let me know how you like the recipe!

      Reply
  43. Bernadette says

    July 31, 2022 at 9:43 pm

    5 stars
    Wow! What an absolutely delicious recipe! The steps were straightforward and produced a beautiful cheesecake that the entire family enjoyed on a hot summer day! Some cheesecake recipes can be overly heavy and sweet, but this recipe has great balance. The peach & streusel layer was particularly good. I made a couple subtle tweaks/additions: I browned the butter used in the recipe as I personally like the depth of flavor that adds when baking. I also topped the cheesecake with a layer of homemade bourbon whipped cream and then decorated with the remaining peaches and streusel. I can’t wait to bake again! Thank you!

    Reply
    • Stephanie Simmons says

      August 01, 2022 at 11:46 am

      Thanks so much for your in-depth review, Bernadette! I’m so glad you liked this cheesecake! The brown butter streusel and bourbon whipped cream both sound SO amazing – I’ll have to try that next time I make this one! 🙂

      Reply
  44. Jason says

    July 31, 2022 at 5:44 pm

    5 stars
    Best cheesecake yet, my coworkers devoured it and I only had one piece. I’ll definitely use this recipe again. Great presentation and pics on Instagram.

    Reply
    • Stephanie Simmons says

      August 01, 2022 at 11:44 am

      So glad to hear that, Jason! Thanks for your kind comment.

      Reply
  45. Mark says

    July 30, 2022 at 10:33 pm

    5 stars
    Yummy

    Reply
  46. Mark says

    July 30, 2022 at 10:33 pm

    5 stars

    Reply
  47. Davi says

    July 30, 2022 at 1:13 pm

    5 stars
    This is one of my favorite recipes, ever! SO delicious!

    Reply
    • Stephanie Simmons says

      July 30, 2022 at 4:47 pm

      So glad to hear that, Davi! ☺️

      Reply
  48. Kate says

    July 29, 2022 at 12:12 pm

    Could I sub plain greek yogurt for the sour cream in this recipe without any major problems?

    Reply
    • Stephanie Simmons says

      July 30, 2022 at 9:26 am

      Hi Kate! I think it should work fine, but I have to give the disclaimer that I haven’t tried it myself. Do let me know how it goes if you try it! I’d recommend using full fat greek yogurt. Happy baking!

      Reply
    • Abby says

      August 07, 2022 at 2:27 pm

      5 stars
      This recipe is my new favorite, a keeper for sure! I made yesterday and followed the instructions as written. Not only is it beautiful but delicious too! I already promised my family to make it and bring to a gathering next weekend after they saw the end result.

      Reply
      • Stephanie Simmons says

        August 07, 2022 at 6:00 pm

        Thanks so much, Abby! Glad to hear you all enjoyed it. 🙂

        Reply
  49. Linda says

    July 28, 2022 at 2:34 pm

    Do you peel the peaches?

    Reply
    • Stephanie Simmons says

      July 29, 2022 at 7:48 am

      I don’t because the peels don’t bother me, but you can peel them if you like! Here’s an easy method for peeling them – https://tastesbetterfromscratch.com/how-to-peel-peaches/. Happy baking – let me know how you like the cheesecake! 🙂

      Reply
  50. Cathy says

    July 25, 2022 at 8:11 pm

    Hi!! Any suggestions if anyone has tried to make this gluten free? Sorry if I missed thos if you did write it
    Thank you!
    Cathy

    Reply
    • Stephanie Simmons says

      July 26, 2022 at 5:21 pm

      Hi! Use gluten-free graham crackers in the crust, and use a 1:1 gluten-free flour blend in the streusel, or omit the streusel. Let me know if you give this cheesecake a try! 🙂 Happy baking.

      Reply
    • Tasha says

      September 20, 2022 at 5:44 pm

      I love to do a butter and nut (usually pecan) crust to make cheesecake GF. Much more delicious than graham cracker crust in my opinion!

      Reply
      • Stephanie Simmons says

        September 20, 2022 at 8:55 pm

        Great idea, Tasha!

        Reply
  51. Arthur says

    July 24, 2022 at 4:24 pm

    There’s no temperature for what to bake the cheesecake at.

    Reply
    • Stephanie Simmons says

      July 24, 2022 at 4:26 pm

      Hi Arthur! Bake the cheesecake at 350F, as the recipe states. Enjoy!

      Reply
      • Alicia Parker says

        September 07, 2022 at 3:49 pm

        Can you use a rectangular baking dish instead of a springform round pan? I’m making it for a lot of guests. How would I adjust the ingredients?

        Reply
        • Stephanie Simmons says

          September 10, 2022 at 9:17 am

          Hi Alicia! I think a 9×13 pan would work – I wouldn’t try an 8×8 or 9×9, it would probably be too small. I would keep the recipe as is and start with a shorter bake time and check for doneness in the same way the recipe describes. Let me know how it goes! Happy baking.:)

          Reply

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