Description
Indulge in the delightful combination of sweet peaches and tangy raspberries with this Peach Raspberry Cheesecake recipe. Creamy and rich, this baked cheesecake is the perfect dessert for any occasion.
Ingredients
Scale
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 cup fresh raspberries
- 1 cup diced fresh peaches, peeled if desired
Topping (optional):
- ½ cup peach preserves
- fresh raspberries and peach slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, and sour cream. Fold in raspberries and peaches. Pour over crust.
- Bake: Bake for 55–65 minutes. Cool in the oven, then refrigerate for at least 4 hours.
- Add topping: Warm peach preserves, spread over cheesecake, and garnish with fruit before serving.
Notes
- Use room temperature ingredients for a smooth filling.
- If using frozen fruit, thaw and drain well.
- Cheesecake can be refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 290mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
