Peach Raspberry Cheesecake Recipe 🍰

 

Ingredients:  

- 1 1/2 cups graham cracker crumbs  

- 1/4 cup granulated sugar  

- 1/2 cup unsalted butter, melted  

- 24 ounces cream cheese, softened  

- 1 cup granulated sugar  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- 1 cup sour cream  

- 1 cup fresh or canned peaches, diced  

- 1 cup fresh raspberries  

- 2 tablespoons all-purpose flour  

Directions:  

1. Preheat your oven to 325°F (165°C) and grease a 9-

inch springform pan.  

2. In a medium bowl, mix graham cracker crumbs, 1/4

cup sugar, and melted butter until combined. Press the

mixture firmly into the bottom of the prepared pan to

form the crust.  

3. In a large bowl, beat the softened cream cheese and 1

cup sugar until smooth. Add eggs one at a time, mixing

well after each addition. Stir in vanilla extract, sour

cream, flour, diced peaches, and raspberries.  

4. Pour the filling over the crust in the pan. Bake for 50

minutes or until the center is set but still slightly jiggly.  

5. Turn off the oven and let the cheesecake cool inside

with the door slightly open for 1 hour. Refrigerate for at

least 4 hours or overnight before serving.  

Prep Time: 20 minutes | Baking Time: 50 minutes | Total

Time: 4 hours 50 minutes  

Kcal: 350 kcal per serving | Servings: 8  

Tips:  

- For a lighter version, substitute low-fat cream cheese

and Greek yogurt for the sour cream.  

- Add a layer of raspberry jam on top of the crust before

adding the filling for extra berry flavor.  

- Garnish with fresh peach slices and whipped cream

when serving to enhance presentation and taste.