Description
Indulge in a delicious Blueberry Peach Cheesecake that combines the sweetness of blueberries and peaches with a creamy, rich cheesecake filling, all atop a buttery cookie crust. This dessert is perfect for any occasion and is sure to impress your guests!
Ingredients
Units
Scale
FOR THE COOKIE CRUST:
- 1 14 oz sleeve of ginger snap cookies or similar light colored cookies, like graham crackers or digestive biscuits.
- 4 tablespoons (57g) unsalted butter, melted.
FOR THE FILLING:
- three 8-oz packages (680g) cream cheese, room temperature
- 2 tbsp all-purpose flour
- 1 cup (198g) granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1/2 cup blueberry jam
- 3 medium peaches, sliced
- 1/2 cup fresh blueberries
- Course sparkling sugar for sprinkling on top, optional
Instructions
- START WITH THE CRUST: Preheat oven to 375°F (176°C) and lightly grease a 9″ springform cheesecake pan. Add cookies to a food processor and grind. Add melted butter to the crumbs and press into the pan. Bake for 10 minutes.
- NOW MAKE THE FILLING: Reduce oven heat to 350°F. Beat cream cheese and sugar, add eggs one at a time, then stir in vanilla and flour. Pour batter over crust and bake for 45-50 minutes. Let cool and add toppings.
Notes
- Make sure all ingredients are at room temperature.
- Turn off the oven while the cheesecake is still wobbly in the middle to avoid over-baking.
- Chill the cheesecake in the pan and refrigerate for at least 6 hours before serving.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 316 kcal
- Sugar: 11g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 125mg
