Description
Whip up this peach raspberry cheesecake for a delightful dessert that brings summer’s sweetest flavors right to your table. Creamy, fruity, and totally irresistible, this cheesecake will have your friends and family begging for seconds.
Ingredients
Scale
Main Ingredients:
- 2 (8 oz) cream cheese
- 2 eggs
- 2 cups graham cracker crumbs
- 1 cup sugar
Supporting Ingredients:
- 1 cup peach preserves
- 1 cup fresh raspberries
Complementary Ingredients:
- ½ cup butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Crush 2 cups graham cracker crumbs into fine texture. Drizzle ½ cup melted butter over crumbs and blend thoroughly. Press mixture firmly into bottom of 9-inch springform pan. Refrigerate crust for 10 minutes to set.
- Bring 2 packages of cream cheese to room temperature. Whip cream cheese in electric mixer at medium speed until completely smooth. Gradually incorporate 1 cup sugar, beating until no granules remain.
- Add 1 teaspoon vanilla extract to cream cheese mixture. Incorporate eggs one at a time, mixing gently after each addition. Ensure batter is silky and free of lumps.
- Pour cheesecake batter over chilled crust. Smooth top with rubber spatula to create even surface. Place pan in preheated oven at 325°F.
- Bake cheesecake for 55 minutes, watching for slight golden edges and center that jiggles slightly when pan is tapped. Remove from oven and allow to cool completely at room temperature.
- Warm 1 cup peach preserves in small saucepan over low heat until spreadable. Gently brush preserves across cheesecake surface using pastry brush.
- Scatter 1 cup fresh raspberries across glazed surface. Arrange berries in attractive, even pattern. Refrigerate cheesecake for minimum 4 hours before slicing.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during baking if using a water bath.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Gently fold fresh raspberries into the filling before baking for extra bursts of fruity flavor throughout the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 371 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg