A creamy, rich cheesecake layered with sweet peaches and tangy raspberries—perfect for summer gatherings or any time you want a fruity dessert that wows!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- ½ tsp cinnamon (optional)
- 6 tbsp melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp flour
Fruit Swirl & Topping:
- 1 cup fresh or frozen raspberries
- 1 cup fresh or canned peaches, diced
- 2 tbsp sugar
- 1 tsp lemon juice
- Optional: extra slices of peaches and raspberries for garnish
Directions
Step 1: Make the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham crumbs, sugar, cinnamon, and melted butter until moistened.
- Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
Step 2: Prepare the Fruit Swirl
- In a small saucepan, combine raspberries, peaches, sugar, and lemon juice.
- Cook over medium heat, mashing the fruit slightly, until thickened (about 5–7 minutes).
- Remove from heat, strain for a smoother swirl (optional), and let cool.
Step 3: Make the Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating well after each.
- Mix in vanilla, sour cream, and flour until combined.
Step 4: Assemble the Cheesecake
- Pour half the cheesecake filling over crust.
- Spoon half the fruit mixture on top in dollops and swirl with a knife.
- Repeat with remaining filling and fruit, swirling again.
- Bake for 50–60 minutes, until center is set but slightly jiggly.
- Cool completely, then refrigerate at least 4 hours or overnight.
Step 5: Serve
- Garnish with fresh peach slices and raspberries if desired.
- Slice and serve chilled.
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4+ hours
Total Time: ~6 hours
Servings: 12
Calories: ~400 per slice
Let me know if you want a no-bake version, or something gluten-free!