Description
This luscious dessert combines creamy cheesecake with fresh peaches and tangy raspberries, creating a vibrant centerpiece for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh peaches, sliced
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 325°F (165°C).
- Combine the graham cracker crumbs with the melted butter in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Beat the softened cream cheese until smooth and creamy in a large bowl. Gradually add the powdered sugar and vanilla, mixing well.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended.
- Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
- Bake in the preheated oven for about 40-50 minutes, until the center is set and slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or ideally overnight to allow it to firm up.
- Top your cheesecake with the sliced peaches and raspberries before serving. Enjoy!
Notes
For a gluten-free option, use almond or coconut flour for the crust, or a sugar substitute in the filling if desired.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg