Description
Blueberry Peach Cheesecake is a stunning and delicious dessert that combines the juicy sweetness of fresh peaches and blueberries with the rich, creamy texture of classic cheesecake. Perfect for any occasion, this recipe offers a buttery graham cracker crust and velvety layers of cheesecake filling topped with vibrant fruit, creating a harmonious blend of flavors and textures that delight every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or heavy cream
Fruit Topping
- 2 fresh peaches, thinly sliced
- 1 cup fresh blueberries
Instructions
- Prepare the crust: Crush the graham crackers finely and mix them with melted butter and sugar. Press the mixture firmly into the bottom of a springform pan. Chill the crust to set while preparing the filling.
- Make the cheesecake filling: Beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, fully incorporating each before adding the next. Blend in vanilla extract and sour cream or heavy cream to achieve a velvety texture.
- Layer the peaches and blueberries: Arrange thinly sliced fresh peaches evenly over the chilled crust. Sprinkle blueberries generously on top for bursts of juicy flavor.
- Add the cheesecake mixture: Pour the cream cheese filling evenly over the fruit layer, smoothing the top with a spatula to create a beautiful contrast once baked.
- Bake and cool: Bake the cheesecake in a preheated oven at 325°F (163°C) for about 50 to 60 minutes, until the edges are set but the center still slightly jiggles. Let it cool to room temperature, then refrigerate overnight for the best texture and flavor development.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Chill the crust well to prevent sogginess.
- Mix the filling just until combined to avoid air bubbles and cracking.
- Consider baking the cheesecake in a water bath to prevent cracks and ensure even cooking.
- Refrigerate the cheesecake overnight for enhanced flavor and firm texture.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- Freeze wrapped cheesecake for up to 2 months; thaw overnight in the refrigerator before serving.
- Serve chilled; if preferred softer, let sit at room temperature for 15-20 minutes before serving.
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: blueberry peach cheesecake, cheesecake recipe, fruit cheesecake, gluten free cheesecake, summer dessert, baked cheesecake