Embrace the essence of summer gatherings with this effortlessly elegant Peach Raspberry Cheesecake recipe. Delightfully sweet peaches and tangy raspberries swirl through a creamy cheesecake, nestled atop a buttery graham cracker crust. It’s a dessert that promises to steal the show!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake:
- 2 cups cream cheese, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Peach Raspberry Swirl:
- 1/2 cup peach jam
- 1/2 cup raspberry jam
- Fresh peach slices and raspberries for garnish
For the Topping:
- 1 cup whipped cream
- Powdered sugar for dusting
Directions:
- Preheat the oven to 325°F (163°C). Grease a springform pan.
- Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the prepared pan. Bake for 10 minutes.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
- Layering: Pour half of the cream cheese mixture over the crust. Arrange sliced peaches over the cream cheese layer, then pour the remaining mixture over the peaches.
- Create the Swirl: Warm peach and raspberry jams separately, then dollop onto the cheesecake. Use a toothpick to create swirls.
- Bake: Bake for 40 minutes. Turn off the oven, leave the door closed, and let it sit for another hour.
- Chill: Chill in the refrigerator for at least 4 hours.
- Garnish: Before serving, garnish with whipped cream, fresh peach slices, raspberries, and a dusting of powdered sugar.
Nutritional Information (per slice):
- Calories: 410 kcal
- Prep Time: 30 minutes
- Cooking Time: 50 minutes
- Total Time: 5 hours 20 minutes
- Servings: 12 slices
