Description
Indulge in a delightful Blueberry Peach Cheesecake that combines the richness of cream cheese filling with the sweetness of blueberry jam, fresh peaches, and blueberries. This show-stopper dessert is perfect for any occasion, from family gatherings to dinner parties.
Ingredients
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
- ½ cup blueberry jam
- 3 medium peaches, sliced
- ½ cup fresh blueberries
- Coarse 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 ginger snap cookies to a food processor and grind them. Add melted butter to the cookie crumbs, mix until crumbly, press into the pan, and 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, mix in vanilla and flour. Pour over the crust and bake for 45-50 minutes. Let cool, then add blueberry jam, peaches, blueberries, and sugar on top.
Notes
- Ensure all ingredients are at room temperature.
- Turn off the oven while the cheesecake is slightly jiggly in the middle.
- Chill the cheesecake in the pan until room temperature, then refrigerate for at least 6 hours before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
Keywords: Blueberry Peach Cheesecake, Cheesecake Recipe, Dessert Recipe
