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Home » Recipes » Desserts & Baking

peach cobbler cheesecake

June 30, 2022 206 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!
4.97 from 112 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
Calories: 877kcal
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

  • 1/2 cup salted butter, melted
  • 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. Be sure to pour the juices onto the pan with the peach slices. 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.
    Keep an eye on the bake time, as ovens vary. Some people have said their cheesecake was done closer to 1 hour, but browning on the top with this particular cheesecake recipe does not necessarily indicate doneness.
  • 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. 
 

Nutrition

Serving: 1slice | Calories: 877kcal | Carbohydrates: 121g | Protein: 16g | Fat: 73g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 752mg | Potassium: 539mg | Fiber: 4g | Sugar: 92g | Vitamin A: 3159IU | Vitamin C: 8mg | Calcium: 207mg | Iron: 3mg
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Comments

  1. Sarah says

    September 17, 2023 at 8:46 pm

    5 stars
    I just finished making this recipe as I type this, only thing I did change was I used cinnamon Graham crackers instead of the regular and I incorporated some extra chopped up peaches into the batter. Came out beautifully! ❤️❤️

    Reply
    • Stephanie Simmons says

      September 20, 2023 at 3:40 pm

      Thanks so much for taking the time to leave a review, Sarah!

      Reply
  2. SHALAHA J HARDEMAN says

    September 11, 2023 at 5:14 pm

    I am currently baking your cheesecake right now. I made a few tweaks though. I added freeze dried mango to the batter. I also changed the crust. The idea came to me as I was roasting the peaches 🍑

    Reply
    • Stephanie Simmons says

      September 12, 2023 at 11:05 am

      That sounds delicious, Shalaha! Please be sure to let me know how you enjoyed the recipe.

      Reply
  3. Liisa says

    September 05, 2023 at 8:50 pm

    5 stars
    Excellent recipe. When I try this again, I will want to drop the temp to 325⁰ because mine was a little overcooked, even though I cooked only 80 minutes. Could be my oven or high altitude or both, but definitely worth trying again.

    Reply
    • Stephanie Simmons says

      September 06, 2023 at 12:11 pm

      Thanks for your review, Liisa! Glad you enjoyed the cheesecake.

      Reply
  4. Shawn says

    September 03, 2023 at 9:04 pm

    I don’t know what I did wrong. My cheesecake cracked in the oven when I was baking it and I didn’t end up with any juices. I don’t know if the parchment paper soaked it up or what. Everyone else seemed to do fine, what am I doing wrong?

    Reply
    • Stephanie Simmons says

      September 06, 2023 at 12:14 pm

      Hi Shawn! That is odd. Were your peaches ripe? Did you skip the water bath? That’s the main reason a cheesecake will crack. It can also crack if you open the oven multiple times during the bake. Let me know – I’d love to help troubleshoot! I hope it still tasted good even with a few little flaws. 🙂

      Reply
      • Shawn says

        September 10, 2023 at 10:45 pm

        It did taste really good. After reading it again I saw that it was boiling water for the water bath. My peaches were ripe but for some reason when I baked them the juices kind of up a bit. Maybe left them in too long? I feel like I’m the only one that had trouble making this. Lol

        Reply
        • Stephanie Simmons says

          September 20, 2023 at 3:45 pm

          Hmm, I’m sorry I’m not sure why the peaches weren’t so juicy. Were your peaches mealy? This was a tricky year for peaches and some of them were hit or miss.

          Reply
          • Shawn says

            September 20, 2023 at 3:59 pm

            I don’t really cook or anything but this looked too good not to try. I’m pretty sure now that you’re supposed to dump the contents of the peach bowl onto the parchment lined baking pan. It didn’t show them dumping everything onto the pan. There were juices in my bowl. Idk just think I got confused cause it didn’t show it in the video.

          • Stephanie Simmons says

            September 28, 2023 at 3:10 pm

            Hi Shawn! Ahh, that explains it. I’m so sorry that step wasn’t clear. I’ve edited the recipe card so it says to include the juices when roasting the peaches.

  5. MICHAEL SAYERS says

    September 02, 2023 at 11:47 am

    Hello! Is 1/2 cup butter and 1 cup (+1 TBS) flour the correct measurements for the Streusel? Mine turned out very wet and not crumbly. Thanks!

    Reply
    • Stephanie Simmons says

      September 06, 2023 at 12:15 pm

      Hi Michael! Yes that’s correct. You can add more flour, 1 tbsp at a time to get it to a more crumbly consistency. Let me know how you enjoy the cheesecake!

      Reply
  6. Shayla says

    September 01, 2023 at 6:58 pm

    Planning to make this either this evening or tomorrow afternoon. I do have perhaps a silly question, if I’m using peaches that are rather large would I use maybe 5 of them instead of 10? Thank you!

    Reply
    • Stephanie Simmons says

      September 01, 2023 at 9:16 pm

      Hi Shayla! I would do 6-7 but I also like having lots of peaches haha so your best judgement should be fine! Please be sure to let me know how you like the cheesecake 🙂

      Reply
      • Shayla says

        September 03, 2023 at 7:50 pm

        5 stars
        It was delicious! Family loved it!

        Reply
        • Stephanie Simmons says

          September 06, 2023 at 12:14 pm

          Thanks so much, Shayla!

          Reply
  7. KayEllen says

    August 31, 2023 at 4:03 pm

    5 stars
    I was gifted about 10lbs of fresh peaches from my grandpa’s back yard orchard this week. I conveniently stumbled across this recipe on Instagram and just HAD to make it. This was my first try at making a baked cheesecake and I loved how easy to follow the recipe was. The top does turn out a little brown as noted in the recipe, but it is NOT overcooked. I love that it just adds a little depth of flavor to an already abundantly flavorful recipe; notes of creme brulee almost 😊 It is not too sweet, which I appreciate. I will be keeping this recipe on hand for next year’s peaches for sure!

    Reply
    • Stephanie Simmons says

      September 03, 2023 at 7:11 pm

      Thanks so much for taking the time to leave such a sweet review, KayEllen! I’m glad you enjoyed this cheesecake. Happy baking!

      Reply
  8. Mónica says

    August 28, 2023 at 5:37 pm

    5 stars
    So delicious I’m a big fan of peaches and loved this is a cheesecake. I do a lot of baking and this is my husbands and friends new favorite. Thanks so much!!

    Reply
    • Stephanie Simmons says

      August 29, 2023 at 6:20 pm

      So glad to hear that, Mónica! Thanks for making my cheesecake 🙂

      Reply
  9. Blondeandvirgo says

    August 27, 2023 at 9:52 pm

    5 stars
    Forgot to add 5 stars!!! Will be baking it again and hopefully not forgetting any ingredients and steps lol

    Reply
    • Stephanie Simmons says

      September 20, 2023 at 3:48 pm

      Thanks so much for the rave review!

      Reply
  10. Blondeandvirgo says

    August 27, 2023 at 9:50 pm

    I made this and it was delicious! I forgot to add a block of cream cheese. I ended up using 3 blocks and not the 4 it calls for. Plus I spaced putting the crumble in the center with some of the peaches. Still got rave reviews from everyone that tried it.

    Reply
    • Stephanie Simmons says

      September 20, 2023 at 3:48 pm

      I’ve been there, haha! Glad it still worked out for you 🙂

      Reply
  11. Jasmine Hearon says

    August 27, 2023 at 10:19 am

    5 stars
    This recipe was awesome! It tastes great! I would trust anything Stephanie posts. 10/10

    Reply
    • Stephanie Simmons says

      August 28, 2023 at 5:06 pm

      Thanks so much for your kind words, Jasmine! That means so much to me.

      Reply
  12. Kim says

    August 10, 2023 at 5:37 pm

    5 stars
    I made this and it was fantastic!!!!

    Reply
    • Stephanie Simmons says

      August 11, 2023 at 12:58 pm

      Thanks so much, Kim!

      Reply
  13. Emalee Marteney says

    August 06, 2023 at 1:02 pm

    5 stars
    This recipe was very easy to follow and turned out SO delicious. All of my guests raved and a few even said it’s the best desert they’ve ever had.

    Reply
    • Stephanie Simmons says

      August 06, 2023 at 5:24 pm

      Thanks so much, Emalee! Comments like yours make my day. 🙂

      Reply
  14. Kim says

    July 31, 2023 at 10:00 pm

    I made this recipe! It’s my first ever cheesecake and I think maybe I overbaked. I was hoping to maybe send photos and see if I could get your feedback on it.

    Reply
    • Stephanie Simmons says

      August 03, 2023 at 2:34 pm

      Hi Kim! Always happy to help. This cheesecake does tend to brown on top more than other cheesecakes, but that doesn’t necessarily mean it was over baked. Please feel free to send me photos at bluebowlblogging@gmail.com or send me a message on Instagram @bluebowlrecipes.

      Reply
  15. Amanda says

    July 28, 2023 at 3:08 pm

    5 stars
    This was a huge hit with my trivia team. One of them even requested if I could make it again for his birthday. I will probably add a salted caramel drizzle next time around, but it was plenty flavorful in its original form. I baked for about 75min in my oven.

    Reply
    • Stephanie Simmons says

      July 29, 2023 at 1:46 pm

      Thanks so much Amanda! Glad everyone enjoyed it 🙂

      Reply
  16. Lindsay says

    July 23, 2023 at 2:31 pm

    5 stars
    It was delicious!!! Everyone was so excited and said it was delicious. Will be repeating this all summer!!

    Reply
    • Stephanie Simmons says

      July 23, 2023 at 9:12 pm

      Thank you so much, Lindsay! So happy to hear that ☺️

      Reply
  17. Misty says

    July 21, 2023 at 6:24 pm

    Should I double the recipe for a 9 X 13? Cheesecake competition for work, need at least 40 small tastes. This sounds amazing!!

    Reply
    • Stephanie Simmons says

      July 22, 2023 at 12:36 pm

      Hi Misty! I would not double it – i think the recipe as written would fit nicely in a 9×13 pan, and doubling it would probably be too much for a 9×13 pan. Please let me know how you like the cheesecake! Happy baking.

      Reply
  18. Tracey James says

    July 15, 2023 at 9:45 am

    5 stars
    I’m from the UK and never tasted Peach Cobbler before so wanted to give this a try whilst visiting family in Florida. I’ve made a lot of cheesecakes and this recipe is excellent. The peaches, streusel an cheesecake elements worked so well together! Everyone loved it and I’ll definitely be making it again.

    Reply
    • Stephanie Simmons says

      July 16, 2023 at 6:27 pm

      Thanks SO much, Tracey! So glad that this recipe was a hit with everyone. 🙂

      Reply
  19. Eleonora Gambaro says

    July 12, 2023 at 7:57 am

    5 stars
    This recipe is wonderful… I repeated it at home and I received a lot of compliments!!! Truly the best cheesecake ever made

    Reply
    • Stephanie Simmons says

      July 16, 2023 at 6:28 pm

      Thanks so much, Eleonora! That means so much to me. 🙂 Happy baking!

      Reply
  20. Aleks says

    July 07, 2023 at 1:48 pm

    4 stars
    Delicious cake! For some reason my cake was already quite brown at about 70 minutes at 350, so I may try a lower temperature for longer next time. I skipped the streusel and added rum-soaked peach slices on top, and also added only a cup of sugar as the peaches were plenty sweet. Thanks for the great recipe!

    Reply
    • Stephanie Simmons says

      July 10, 2023 at 2:21 pm

      Glad you enjoyed this recipe, Aleks!

      Reply
  21. Erica says

    July 07, 2023 at 7:21 am

    5 stars
    I made this recipe for my husband’s birthday. It was delicious and received so many compliments. My only suggestion for other bakers is to watch the bake time. My cheesecake was fully baked in about an hour.

    Reply
    • Stephanie Simmons says

      July 10, 2023 at 2:22 pm

      Glad to hear that, Erica! And thanks for noting that about the bake time. I will add a note in the recipe card to keep an eye on it as everyone’s oven runs a little differently.

      Reply
  22. Taylah says

    July 05, 2023 at 3:30 pm

    5 stars
    So easy and so so delicious!!

    Reply
    • Stephanie Simmons says

      July 06, 2023 at 9:59 am

      Thanks so much, Taylah!

      Reply
  23. Debbie says

    July 01, 2023 at 11:00 pm

    5 stars
    I made this today and wish I could add photos. It’s scrumptious! Perfect summer bbq dessert! Thank you!
    Debbie in Simi Valley CA

    Reply
    • Stephanie Simmons says

      July 03, 2023 at 11:15 am

      Thanks so much, Debbie! I believe I saw your photos on Instagram – your cheesecake looked absolutely gorgeous!

      Reply
  24. wendy says

    June 30, 2023 at 11:32 am

    Thank you so much, I will let you know how it turns out 🙂

    Reply
    • Stephanie Simmons says

      July 03, 2023 at 11:17 am

      Thanks, Wendy!

      Reply
  25. Wendy Dartt says

    June 29, 2023 at 12:17 pm

    Hi! Wondering if I can make this a day and a half in advance? Leaving the topping off until ready to serve? Thank you for your help with my question!!

    Reply
    • Stephanie Simmons says

      June 29, 2023 at 5:30 pm

      Hi Wendy! Yes, you absolutely can do that. You can keep the crumble for topping in a tupperware until ready to serve, and the peaches for the topping should be ok if made 1.5 days ahead, but I would probably make them the day of so they’re extra fresh. Please let me know how you like the cheesecake! 🙂

      Reply
      • wendy says

        July 04, 2023 at 11:06 am

        5 stars
        Everyone loved it, it was gone in a matter of minutes! My oven tends to bake more quickly, so I stopped baking at 80 minutes. I think it could go for 77-78 even next time. I found that I had more peaches than needed (not a problem, they were still consumed), however, I think next time I will roast 3 on the first day and the remaining 7 on the following day. Also, I subbed in vanilla bean paste for extract, just a personal preference as I like the flecks it adds to the batter.

        Reply
        • Stephanie Simmons says

          July 06, 2023 at 10:00 am

          So glad this cheesecake was a hit! I also love the visual effect of vanilla bean paste 🙂

          Reply
  26. Cakes by Gabbi says

    June 28, 2023 at 4:35 pm

    5 stars
    This was sooo yummy. Used frozen peaches from my last visit to the Peach Truck and it was perfect.

    Reply
    • Stephanie Simmons says

      June 29, 2023 at 11:46 am

      Thanks so much, Gabbi! 🙂

      Reply
  27. Malvika says

    June 27, 2023 at 3:02 am

    5 stars
    It turned out great … thanks a lot Stephanie!

    Reply
    • Stephanie Simmons says

      June 29, 2023 at 5:30 pm

      Thanks, Malvika! 🙂

      Reply
  28. Manuel says

    June 26, 2023 at 1:50 am

    5 stars
    5 stars rating for this amazing cheesecake ! C’est tellement délicieux ! Greetings from Lyon

    Reply
    • Stephanie Simmons says

      June 26, 2023 at 1:41 pm

      Thank you, Manuel!

      Reply
  29. Malvika says

    June 20, 2023 at 9:57 am

    Hey Stephanie .. can I half this recipe and make it in an 6 inch spring form pan … please help.

    Reply
    • Stephanie Simmons says

      July 10, 2023 at 2:28 pm

      Hi Malvika! I would recommend halving it and baking in a 9×9 square pan, as it still may be too much batter for a 6-inch springform pan to hold. Let me know how it goes!

      Reply
  30. Min says

    June 18, 2023 at 11:24 am

    5 stars
    I make a similar but turn it into tart pans with gram cracker crust. Perfect for summer parties. I use Fage yogurt in the cheesecake mix.

    Reply
    • Stephanie Simmons says

      June 20, 2023 at 11:49 am

      Sounds yummy, Min! Glad you enjoyed this recipe 🙂

      Reply
  31. Sophie says

    June 14, 2023 at 8:06 pm

    For the Water Bath + Bake, do you put the cheesecake pan in the roasting pan with the water? Or do you put the cheesecake pan on the top oven rack and the roasting pan with the water on the rack below?

    Reply
    • Stephanie Simmons says

      June 15, 2023 at 5:00 pm

      Hi Sophie! I recommend placing the cheesecake pan inside a 10-inch metal cake pan (or something similar) and placing that inside the roasting pan. Otherwise, place the roasting pan on the rack below the cheesecake. Even with foil around the pan, some water always seems to get in and make the crust a tad soggy so I no longer recommend that method! Hope this helps. Please be sure to let me know how you like the cheesecake!

      Reply
  32. Sarah says

    June 08, 2023 at 3:42 pm

    Hi! Wondering if I want to do this with blackberries should I still toss them in sugar, cinnamon, and nutmeg or something different? And then roast still or on the stovetop?

    Reply
    • Stephanie Simmons says

      June 09, 2023 at 11:27 pm

      Hi Sarah! I think you could try with roasted blackberries. I would do just sugar & cinnamon but reduce the cinnamon a tad. I would try 1 to 1 1/2 cups blackberries for in the center and another 1 to 1 1/2 cups on top. Keep an eye on the roast time, it will probably be shorter! Let me know how it turns out ☺️

      Reply
  33. Dominique says

    June 08, 2023 at 6:33 am

    5 stars
    The best thing I have made over and over. It gets easier to make each time and has so much flavor. The crumble is essential.

    Reply
    • Stephanie Simmons says

      June 09, 2023 at 11:21 pm

      Thank you so much!

      Reply
  34. jessica says

    June 06, 2023 at 7:26 am

    Question before trying this recipe! I only have a 9 and 3/4 inch springform pan (didn’t even notice until now, how random), will this work?

    Reply
    • Stephanie Simmons says

      June 07, 2023 at 4:14 pm

      Hi Jessica, that should be just fine! Let me know how you like the cheesecake.

      Reply
      • Jazmyne says

        June 09, 2023 at 9:52 pm

        5 stars
        My brother asked me to make him a Peach Cobbler cheesecake and after searching for what seems forever- I stumbled upon this recipe. Giiirrrrlll (and guys) lemme tell you! My family looooved this cheesecake. It was devoured within minutes! I really enjoyed making this cuz the smell that was in my kitchen- hunnnny!!! So yummy. I could’ve baked it for less time (I personally think I over baked it) so next time I’ll bake for less time and it will be even better!!!

        Reply
        • Stephanie Simmons says

          June 09, 2023 at 11:27 pm

          Thank you for the rave review, Jazmyne! ☺️

          Reply
  35. Kristen says

    May 14, 2023 at 1:48 pm

    5 stars
    I made this for my mom for Mother’s Day. It was a huge hit!!! The recipe was easy to follow and the frozen peach option was great for when peaches aren’t in season.

    Reply
    • Stephanie Simmons says

      May 18, 2023 at 12:12 pm

      I’m so glad to hear that, Kristen!

      Reply
  36. Kathi says

    May 08, 2023 at 11:35 am

    Do you not need to peel the peaches? thanks!

    Reply
    • Stephanie Simmons says

      May 08, 2023 at 10:59 pm

      Hi Kathi! I don’t peel my peaches because the skin doesn’t bother me and because I’m a little lazy haha. Feel free to peel them if that’s what you prefer! 🙂

      Reply
  37. Sil says

    May 02, 2023 at 12:04 pm

    5 stars
    Amazing! It was definitely worth the effort. I made it with frozen peaches and it turned out so delicious.
    This was my first time making a cheesecake. Next time I will be making the strudel and peaches the day before so it cuts out some of the work the following day. Make this ASAP.

    Reply
    • Stephanie Simmons says

      May 05, 2023 at 11:54 am

      Thanks so much, Sil! 🙂

      Reply
  38. Talisha says

    April 13, 2023 at 10:45 am

    5 stars
    The cheesecake turned out perfectly! The peaches and streusel were a nice addition and added the perfect textural element. Everyone loved it and went back for more!

    Reply
    • Stephanie Simmons says

      April 13, 2023 at 5:19 pm

      Thanks for leaving a review, Talisha! So glad you enjoyed this cheesecake. 🙂

      Reply
  39. Jill says

    April 11, 2023 at 5:03 pm

    5 stars
    Made this cheesecake for my husband‘s 35th birthday. Everyone raved about it and I’ve already shared the recipe with friends! makes me sad I’m allergic to peaches! 😩

    Reply
    • Stephanie Simmons says

      April 11, 2023 at 6:02 pm

      I’m so sorry to hear that you’re allergic to peaches! I’m glad this cheesecake was a hit with everyone you shared it with, though. 🙂

      Reply
  40. Sil says

    April 08, 2023 at 4:04 pm

    5 stars
    Delicious! My first time making cheesecake and it came out amazing. Not overly sweet. Perfect.

    Reply
    • Stephanie Simmons says

      April 10, 2023 at 11:53 pm

      Thanks so much, Sil!

      Reply
  41. Marcayla says

    April 06, 2023 at 8:10 am

    Could this be done with other fruit? Like cherries for a cherry cobbler vibe?

    Reply
    • Stephanie Simmons says

      April 06, 2023 at 4:41 pm

      Yes, I think that would work! A little bit of digging online tells me that you’ll want to roast the cherries at 450 degrees F, with 2 tablespoons of sugar per pint of cherries. Let me know how the recipe turns out!

      Reply
      • Marcayla says

        April 11, 2023 at 10:12 pm

        5 stars
        So the answer is yes! Cherries work beautifully in this recipe. I made it for our Easter gathering and my father in law decided to hide it and keep it all to himself!! Lol
        I also made a second one following the written recipe with frozen peaches and it came out amazing as well! Definitely a crowd pleaser

        Reply
        • Stephanie Simmons says

          April 12, 2023 at 5:04 pm

          So glad to hear that this worked with the cherries, Marcayla! Thanks for reporting back, and glad everyone enjoyed the cheesecakes! 🙂

          Reply
  42. Lupita Garza says

    March 16, 2023 at 2:20 pm

    5 stars
    Made this cheesecake…came out amazing!!! My family loved it….recipe is easy to follow as well. Scrumptious…..

    Reply
    • Stephanie Simmons says

      March 16, 2023 at 10:55 pm

      Thanks Lupita! ☺️

      Reply
  43. Debbie says

    February 28, 2023 at 2:32 pm

    5 stars
    This cheesecake was an amazing addition to our Thanksgiving dinner. Everyone loved it will definitely make again and again

    Reply
    • Stephanie Simmons says

      February 28, 2023 at 3:27 pm

      Thanks so much, Debbie!

      Reply
  44. 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
  45. 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
  46. 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
  47. 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
  48. 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
  49. 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
  50. 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
  51. 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
  52. 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
  53. 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
  54. 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
  55. 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
  56. 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
  57. 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
  58. 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
  59. 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
  60. 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
  61. 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
  62. 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
  63. 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
  64. 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
  65. 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
  66. 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
  67. 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
  68. 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
  69. 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
  70. 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
  71. 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
  72. 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
  73. 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
  74. 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
  75. 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
  76. 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
  77. CB says

    August 12, 2022 at 5:01 pm

    Good recipe but the timing for baking the cheesecake is way too long, mine burned but still was creamy. Will try it again and adjust the time. The water bath on the lower rack did not work at all. Will go old school on the next round as well.

    Reply
    • Stephanie Simmons says

      March 03, 2023 at 7:36 pm

      Hi! I’m a bit confused about the comment that it was burnt but still creamy – the top does tend to brown on this one more than with other cheesecakes, but every time I’ve made it, it’s still been lovely and creamy on the inside. Let me know what you think if you try it again!

      Reply
  78. 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
  79. 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
  80. 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
  81. 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
  82. 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
  83. 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
  84. 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
  85. 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
  86. 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
  87. 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
  88. 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
  89. Mark says

    July 30, 2022 at 10:33 pm

    5 stars
    Yummy

    Reply
  90. Mark says

    July 30, 2022 at 10:33 pm

    5 stars

    Reply
  91. 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
  92. 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
  93. 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
  94. 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
  95. 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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