Copycat Blue Bowl Peach Cheesecake Recipe

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I first stumbled upon this Blue Bowl Peach Cheesecake recipe while searching for ways to incorporate the bounty of peaches from my farmers’ market haul into something truly special. Trust me, it’s not just a dessert—it’s an experience.

How to make Blue Bowl Peach Cheesecake

Blue Bowl Peach Cheesecake—often called Peach Cobbler Cheesecake—is a layered dessert recipe created by the Blue Bowl Recipes blog.

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 24 oz (three blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tbsp vanilla extract
• ¼ cup sour cream

For the Cinnamon-Sugar Roasted Peaches:

• 4-5 ripe peaches, peeled and sliced
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp melted butter

For the Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• 4 tbsp unsalted butter, chilled and cubed

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan to create a firm crust. Use a flat-bottomed glass or measuring cup to press it tightly.
4. Bake for 8-10 minutes. Remove and let cool while you prepare the other components.

Step 2: Make the Roasted Peaches

1. Toss the peeled and sliced peaches in a bowl with brown sugar, cinnamon, and melted butter until coated evenly.
2. Arrange the peaches on a baking sheet lined with parchment paper.
3. Roast at 375°F (190°C) for 15-20 minutes or until softened and caramelized. Set aside.

Step 3: Prepare the Streusel

1. In a bowl, combine flour, oats, brown sugar, and cinnamon.
2. Cut the chilled butter into the mixture using a pastry cutter or fork until crumbly.
3. Refrigerate the streusel mixture until you’re ready to use it.

Step 4: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sugar and mix until well combined, scraping down the sides of the bowl as needed.
3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. Mix in vanilla extract and sour cream until the filling is smooth.

Step 5: Assemble the Cheesecake

1. Spread half of the cheesecake filling over the cooled crust.
2. Layer half of the roasted peaches on top of the filling.
3. Add the remaining cheesecake filling over the peaches and smooth out the top using a spatula.

Step 6: Bake

1. Wrap the bottom of your springform pan in aluminum foil to avoid leaks and place the pan on a baking tray.
2. Bake the cheesecake at 325°F (165°C) for about 55-65 minutes or until the edges are set but the center is slightly jiggly.

Step 7: Add Toppings

1. Let the cheesecake cool completely (about 1-2 hours), then refrigerate for at least 4 hours or overnight for the best results.
2. Before serving, top the cheesecake with the remaining roasted peaches and sprinkle the streusel topping generously over the peaches.

Tips for Success

• Use Ripe Peaches: Select peaches that are ripe but firm. Overly ripe peaches might be too mushy for roasting and layering.
• Room-Temperature Ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
• Avoid Overmixing: When adding the eggs, mix just until combined to prevent incorporating too much air, which can cause cracks in the cheesecake.
• Water Bath Hack: Place a pan filled with hot water on the bottom rack of your oven to prevent cracks and ensure even baking.
• Refrigeration Is Key: For the best flavor and texture, refrigerate for several hours or overnight before serving.
• Customizations: Swap the streusel for crushed nuts or add a drizzle of caramel sauce for extra sweetness.

What to serve with

Blue Bowl Peach Cheesecake is a summer masterpiece, rich with creamy cheesecake and sweet, caramelized peaches. While it stands beautifully on its own, pairing it with complementary sides and drinks can elevate the dessert experience to new heights.

1. Fresh Fruits

The peaches take center stage in this recipe, but pairing the cheesecake with other fresh fruits can add a refreshing contrast. Consider serving:

• Berries: Fresh raspberries, blackberries, or blueberries make great additions for balance as their tartness complements the sweetness of the Blue Bowl Peach Cheesecake.
• Citrus Slices: Thin orange or grapefruit slices can brighten the dish and add a tangy note.
• Grilled Stone Fruit: Grilled nectarines, plums, or apricots can echo the roasted peach flavor while offering an elegant twist.

2. Homemade Whipped Cream

A dollop of fluffy, lightly sweetened whipped cream on top of each slice can add indulgence. To make it, simply whip heavy cream with a little powdered sugar and vanilla extract. For added flair, sprinkle some cinnamon or nutmeg over the whipped cream before serving.

3. Vanilla or Cinnamon Ice Cream

Serve a scoop of vanilla bean or cinnamon ice cream alongside the Blue Bowl Peach Cheesecake. The creamy texture of the ice cream complements the cheesecake while the cold temperature contrasts beautifully with the roasted peach topping.

Ingredients Substitutes

If you need alternatives for the ingredients in a Blue Bowl Peach Cheesecake—whether due to dietary restrictions, preferences, or simply running out of something in your pantry—don’t worry, I’ve got you covered.

For the Crust

The crust of this recipe is traditionally made with graham crackers, butter, and sugar. Here are some alternatives you can try:

1. Graham Crackers

Substitute with:

• Digestive Biscuits (UK-friendly): Works perfectly for a similar texture and flavor.
• Vanilla Wafers: Offers a sweeter, richer flavor.
• Oreos (without the filling): Perfect for a chocolate twist.
• Gluten-Free Graham Crackers: Ideal for gluten-free baking.

2. Unsalted Butter

Substitute with:

• Coconut Oil: Offers a mild coconut flavor while providing the same binding functionality. Use the same amount as butter (6 tbsp).
• Vegetable Oil: A neutral oil works, but since it’s liquid, you might need to reduce the amount slightly and combine it with extra crumbs to hold the crust.

3. Granulated Sugar

Substitute with:

• Brown Sugar: Adds a deeper molasses flavor to the crust.
• Coconut Sugar: A less processed option with a caramel-like taste.
• Maple Syrup or Honey: Use sparingly (about 1 tbsp) to avoid making the crust overly wet.

For the Cheesecake Filling

The cheesecake filling is where the creaminess and sweet richness come into play. If you’re out of key ingredients or need alternatives, the following options work well:

1. Cream Cheese

Substitute with:

• Mascarpone Cheese: Slightly sweeter and softer, mascarpone can be used 1:1.
• Greek Yogurt (Full-Fat): Use a thick Greek yogurt for a lighter alternative. Strain it in a cheesecloth if it’s too watery.
• Ricotta Cheese: Blend ricotta until smooth and use it as a partial replacement (e.g., 50% cream cheese, 50% ricotta).

2. Granulated Sugar

Substitute with:

• Powdered Sugar: Use a slightly smaller quantity since it’s finer.
• Coconut Sugar: Adds a caramel note but might slightly darken the filling.
• Sugar-Free Sweetener: Erythritol or stevia works well for a low-carb, diabetic-friendly option. Adjust sweetness per taste.
• Honey or Maple Syrup: Reduce the quantity and accommodate for added moisture (try about ¾ cup).

3. Sour Cream

Substitute with:

• Plain Yogurt: Greek yogurt or plain full-fat yogurt provides a similar tangy taste.
• Crème Fraîche: Slightly richer but works wonderfully as a tangy substitute.
• Heavy Cream: Add a splash of lemon juice to mimic the tang of sour cream.

4. Eggs

Substitute with (Vegan or Egg-Free):

• Unsweetened Applesauce: Use ¼ cup per egg as a natural binding agent.
• Flax Egg: Combine 1 tbsp ground flaxseed with 2½ tbsp water per egg and let it sit for 5 minutes.
• Silken Tofu: Blend ¼ cup silken tofu per egg for a creamy texture.

For the Cinnamon-Sugar Roasted Peaches

Peaches are the star ingredient in this cheesecake. However, if they’re unavailable or if you want to switch things up, here are some ideas:

1. Peaches

Substitute with:

• Nectarines: They’re almost identical to peaches, with a slightly firmer texture.
• Apricots: Slightly tart but deliciously juicy and aromatic.
• Plums: Sweet-tart flavor and beautiful deep color make them a great choice.
• Mangoes: For a tropical twist, consider using ripe but firm mango slices.
• Canned Peaches: If fresh peaches aren’t available, canned peaches work. Be sure to drain and pat them dry.

2. Brown Sugar

Substitute with:

• Coconut Sugar: Adds a similar caramelised flavour.
• White Sugar: Add a touch of molasses or honey for a deeper flavor.
• Maple Syrup: Use as a 1:1 swap but reduce the butter in the mixture slightly to keep your topping balanced.

3. Cinnamon

Substitute with:

• Nutmeg or Allspice: For a slightly warmer and spicier flavor.
• Pumpkin Spice Blend: Works well if you want an autumn-inspired twist.

For the Streusel Topping

The crumbly streusel adds texture and sweetness to this cheesecake. If you’re missing an ingredient, here’s how to adjust:

1. All-Purpose Flour

Substitute with:

• Whole Wheat Flour: Provides a nuttier, slightly denser texture. Use the same amount.
• Gluten-Free Flour Blend: Use a blend labeled for baking.
• Almond Flour: Adds a nutty flavor but results in a softer streusel.

2. Rolled Oats

Substitute with:

• Quick Oats: Use these as a 1:1 alternative for rolled oats. Avoid steel-cut oats, as they won’t bake properly.
• Crushed Nuts: Finely chop pecans, walnuts, or almonds to provide a crunchy streusel alternative.

Final Thoughts

The Blue Bowl Peach Cheesecake shines when accompanied by flavours and textures that complement its fruity sweetness, creamy filling, and crunchy topping. 

More Baked Dish Recipes:

• Copycat Dunkin’ Chipotle Wrap Recipe
• Cookies and Cream Ice Cream Cake Recipe