The combination of blueberries and peaches in this delicious cheesecake is complete perfection! This blueberry baked cheesecake with peaches is a great dessert for summer gatherings and the perfect way to use up fresh ripe peaches.
Original post: September 2011 | Updated: August 2022
Why This Recipe Works
This beautiful recipe is not just beautiful. It is even more delicious than it looks. I’ve been making this dessert for years and it always gets eaten very, very quickly.
Especially if you find yourself with ripe peaches on hand, this yummy dessert is for you. It is easy to make and it turns out perfectly baked every single time.
Recipe Ingredients
Cream cheese – Full-fat cream cheese should be used for the best, tastiest possible outcome.
Blueberries – I always use fresh blueberries to make this dessert, but frozen blueberries will work, too.
Peaches – Thinly slice 4 ripe peaches to place on top of the cheesecake after it has cooled.
Graham cracker crust – Any variety of graham crackers will work when creating the crust. Press graham cracker crumbs mixed with melted butter and sugar firmly into the pan using your fingers.
How To Make Blueberry Cheesecake with Peach Topping
Step 1
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. In the bowl of a food processor, add the graham crackers, 1/3 cup sugar and melted butter. Process until crumbs form and butter is combined. Press crumbs onto the bottom of springform pan to create the crust.
Step 2
In a large bowl, combine 4 packages of cream cheese and 1 1/2 cups sugar with a hand-held mixer until smooth. Blend in milk. Add eggs, one at a time, just until combined, followed by the sour cream, vanilla and flour. Mix until smooth.
Add the blueberries and carefully mix in with a spoon until combined. Pour the cheesecake filling into the graham cracker crust.
Step 3
Bake in the preheated oven for 1 hour and 10 minutes. When baking time is up, turn the oven off and allow cheesecake to cool while in the oven to prevent cracking. Once at room temperature, chill in the refrigerator for one hour.
Top cheesecake with the sliced peaches. In a small bowl, warm the peach preserves in the microwave for 30 seconds. Brush the warmed preserves over the peaches. Chill in the refrigerator until ready to serve.
Recipe Notes
- Use 4 large fresh peaches or 6 small peaches for this recipe.
- Arrange peach slices in a circular pattern for a fun finishing touch!
- Refrigerate until you serve this recipe.
- If you are not a peach fan, forego this topping and replace with blueberry sauce!
- Add a burst of freshness by adding lemon juice and/or lemon zest to the mixture before baking.
Salted Butter vs Unsalted Butter
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. Using salted butter for the crust in this recipe turns it into perfection!
How Long Does Sour Cream Last
How long does sour cream last? If you have a container staring at you from inside your refrigerator and you don’t know whether to toss or eat.. read on!
When Is National Cheesecake Day
National Cheesecake Day is celebrated on July 30th each year!
How To Remove Cheesecake From a Springform Pan
First make sure the cheesecake has had at least 1 hour to cool to room temperature. Run a knife down the inside of the pan, ensuring the cheesecake isn’t sticking. Unlatch and remove the band of the pan and remove it. Cut into slices directly from the springform bottom or carefully transfer to a serving plate and then slice.
How To Know When Cheesecake Is Done
Since oven temperatures can vary, you will need to know by sight whether or not a cheesecake is done when you make a cheesecake the traditional way.
If you give the pan a gentle shake, the cheesecake filling should all jiggly uniformly. The center of the cheesecake should jiggle at the same rate as the outer edges. You can also try to lightly touch to top in a few different spots. The center should feel as firm as the outer edges do. If the center is visibly uncooked, it would need to go back into the oven. Check it again after 10 minutes.
OR, if you have a ThermaPen (<– affiliate link), stick it into the center of the cheesecake. You’ll want to see an internal temperature of 150 degrees F (66 deg C).
How to Store and Freeze Cheesecake
Cover the cheesecake with foil and store in the refrigerator for up to 1 week.
You can also freeze cheesecake (minus toppings) for up to 4 months, after tightly wrapping it with foil and placing inside a resealable freezer bag. When you are ready to enjoy the cheesecake, allow it to thaw completely in the fridge overnight.
Cheesecake Toppings
There are so many different toppings that taste delicious when piled on top of a cheesecake. Here are a few ideas to get you started!
- Canned or fresh fruit (strawberries, blueberries, apples, blackberries, cherries)
- Chocolate Ganache
- Salted Caramel Sauce
- Chopped or crushed cookies or candy bars
Cheesecake Recipes
- Cherry Almond Cheesecake is saturated with almond flavoring and delicious tart cherries!
- Creamy Butterfinger Cheesecake – As if cheesecake couldn’t get more delicious, add Butterfinger candy bars to send it over the top!
- Mint Chocolate Chip Cheesecake – This cheesecake is so festive and deliciously minty! Plus, what isn’t delicious when it’s drizzled with chocolate!
- The only thing better than salted caramel apples? Salted Caramel Apple Cheesecake! This creamy, moist cheesecake is paired with cooked apples and drizzled with a salted caramel sauce. This is the perfect fall treat and a great way to use up apples!
- Banana Cheesecake is the perfect way to use up ripe bananas. So delectable and satisfying! Top it off with caramel sauce for good measure!
- This Instant Pot Cheesecake can be topped with anything you’d like and turns out perfectly every time.
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Baked Blueberry Cheesecake with Peaches
Ingredients
- 16 graham crackers broken into pieces
- 1/3 cup granulated sugar
- 8 tbsp butter melted
- 32 oz cream cheese softened
- 1 1/2 cups granulated sugar
- 1/2 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1 pint blueberries
- 4 peaches cut into thin slices
- 1/2 cup peach preserves
Instructions
- Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. In the bowl of a food processor, add the graham crackers, 1/3 cup sugar and butter. Process until crumbs form and butter is combined. Press crumbs onto the bottom of springform pan.
- In a large bowl, mix together the cream cheese and 1 ½ cups sugar with a hand-held mixer until smooth. Blend in milk. Add eggs, one at a time, just until combined. Add the sour cream, vanilla and flour and mix until smooth. Add the blueberries and carefully combine with a spoon. Pour the filling into the prepared crust.
- Bake in the preheated oven for 1 hour and 10 minutes. Turn the oven off and allow cheesecake to cool while in the oven to prevent cracking. Chill the cheesecake in the refrigerator for one hour.
- Top cheesecake with the peaches. In a small bowl, warm the peach preserves in the microwave for 30 seconds. Brush the warmed preserves over the peaches. Chill in the refrigerator until ready to serve.
Notes
- Use 4 large fresh peaches or 6 small peaches for this recipe.
- Arrange peach slices in a circular pattern for a fun finishing touch!
- Refrigerate until you serve this recipe.
- Cover the cheesecake with foil and store in the refrigerator for up to 1 week. You can also freeze cheesecake (minus toppings) for up to 4 months, after tightly wrapping it with foil and placing inside a resealable freezer bag.
Would this work with blackberries and peaches ?
I bet it would be amazing. Let us know if you bake it!
With regards to the Graham crackers please specify if its 15 full sheets, squares, or individual quarters
Yes, they come in sheets in the package so I was referencing 15 full sheets but I will amend that so it’s clear!
Making perfect cheesecake is like drawing something. It’s an art. It’s brilliant.
TYSM for sharing this amazing recipe with us.
Cheesecake isn’t hard but you’re right, it’s attention to detail and then something
I love cheesecake. This is really easy to make cheesecake at home. Easy to understand recipe for beginners, I really thankful to you to share this wonderful recipe.
Thank you for sharing the recipe of blueberry cheesecake. I’ll try my best to make this cheesecake like your one.
You can do it – a great dessert option!
I really love this lovely cheesecake recipe. This is really so easy to make it at home. I’ll surely try this at hoe. Thank you for sharing this article.
What a perfect mouthwatering cake! I would love to make this one. I’ll try my best to make it look like your one.
And those extra berries. Superb!
This is an Amazing Recipe of blueberry cheesecake Just Love It. 🙂
This is such an amazing blueberry cheesecake recipe. A great guide for beginners and easy to understand, thank you for sharing this amazing article about blueberry cheesecake.
Thank you!
It looks so flavorful! I’m a big fan of cheesecake and addition of blueberries and peaches makes it more tastieee. I’m all in! I’m very intrigued by the addition of so these flavoure. Love it!
thanks for sharing.
It is such a delicious cheesecake in the summer when the fruit is ripe. Please let me know if you make it!
the picture you’ve taken of cheesecake is so much alluring. This the season of peaches and blue berries are the main ingredient to add most flavor and variation of colors. Thank you for all the time you put into your blog to share your recipes.
That was so thoughtful. Thank you.