Berry Peach Cheesecake (Print Format)
Juicy peaches and berries sit on a creamy cheesecake with a buttery graham crust that’s perfect for warm days.
# Ingredients:
→ Crust Ingredients
01 -
1/2 cup butter, melted
02 -
1/4 cup granulated sugar
03 -
1 1/2 cups crushed graham crackers
→ Filling Ingredients
04 -
24 oz softened cream cheese
05 -
3 eggs, large
06 -
1 cup regular sugar
07 -
1 teaspoon pure vanilla
08 -
1 cup sour cream
→ Topping Ingredients
09 -
2 ripe peaches, cut into thin slices
10 -
1 cup fresh berries (mix of strawberries, raspberries, blueberries)
# Steps:
01 -
Preheat the oven to 325°F. Take a 9-inch springform pan and grease it well to stop the cheesecake from sticking.
02 -
Combine crushed crackers, sugar, and melted butter until blended. Push it firmly into the base of the springform pan to form a sturdy layer.
03 -
In a big mixing bowl, beat the cream cheese until it's silky smooth. Pour in the sugar and vanilla, and mix until everything comes together nicely.
04 -
Add the eggs one by one, mixing thoroughly each time so the batter stays smooth and creamy.
05 -
Gently fold in the sour cream until the filling looks smooth. Pour it evenly over the pressed crust in the pan.
06 -
Decorate the surface of the batter with peach slices and berries however you'd like.
07 -
Bake for 50-60 minutes, watching until the center is mostly set but still slightly jiggly. Cool completely, then chill it in the fridge for at least 4 hours before serving it up.
# Tips:
01 -
Switch up the berries with ones you love for fun colors and flavors.
02 -
Put some extra slices of peach and berries on top right before serving for a finishing touch.
03 -
Let the cream cheese sit out until it's room temperature—it makes blending way easier.