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Raspberry Peach Cheesecake

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This raspberry peach cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a luscious topping of fresh peaches and tart raspberries glazed to perfection—a stunning dessert for celebrations or special gatherings.

Ingredients

  • For the crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • For the cheesecake filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • For the fruit topping:
  • 3–4 fresh peaches, peeled and sliced
  • 1 cup fresh raspberries
  • 1/4 cup apricot jam or peach preserves (for glazing)

Instructions

  1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool.
  3. Beat cream cheese until smooth. Add sugar and mix until combined.
  4. Add eggs one at a time, mixing on low speed. Stir in sour cream and vanilla until smooth.
  5. Pour filling over cooled crust and smooth the top.
  6. Bake 50–60 minutes, until edges are set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake cool gradually for 1 hour.
  7. Chill at least 4 hours or overnight.
  8. Before serving, arrange peach slices and raspberries decoratively on top.
  9. Warm apricot jam slightly and brush over fruit for a glossy finish.

Notes

  • Substitute nectarines for peaches or blackberries for raspberries.
  • Add lemon zest to the filling for extra brightness.
  • For a no-bake version, use a gelatin-stabilized filling.
  • Frozen fruit works if thawed and drained well before topping.
  • To prevent cracks, avoid overmixing and allow slow cooling.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-peach-cheesecake-2/