Peach Berry Cheesecake (Print-Friendly Version)
A smooth cheesecake topped with juicy peaches and berries on a crumbly, buttery crust. Perfect for warm-weather desserts.
# Ingredients:
→ Crust Ingredients
01 -
1/4 cup granulated sugar
02 -
1 1/2 cups crushed graham crackers
03 -
1/2 cup butter, melted
→ Filling Ingredients
04 -
3 large eggs
05 -
1 cup sour cream
06 -
24 oz softened cream cheese
07 -
1 tsp vanilla
08 -
1 cup white sugar
→ Topping Options
09 -
2 peaches, sliced thin
10 -
1 cup of fresh berries (like raspberries, blueberries, or diced strawberries)
# Steps:
01 -
Set your oven to 325°F, and coat the inside of a 9-inch springform pan with grease so your dessert comes out easily.
02 -
In a bowl, blend the crushed graham crackers with butter and sugar. Push this into the pan base, pressing it down to make a firm layer.
03 -
Using an electric mixer, blend cream cheese until it’s smooth. Toss in sugar and vanilla, and beat again till fluffy.
04 -
Crack in an egg, beat until fully combined, then move to the next. Repeat until all eggs are mixed evenly.
05 -
Give in the sour cream as the last step, stirring till the mixture is silky. Pour it onto your crust so it spreads evenly.
06 -
Place slices of peaches and handfuls of berries on top of the batter. Get creative with how you lay it out!
07 -
Pop it in the oven for about 50-60 minutes. When the middle is just barely jiggly, pull it out. Cool down fully, then refrigerate for 4+ hours.
# Notes:
01 -
Mix and match different berries for a colorful touch.
02 -
Add extra fruit just before serving for extra flair.
03 -
Softened cream cheese blends more easily, so let it warm up first.