The combination of blueberries and peaches in this DELICIOUS cheesecake is complete perfection! Great dessert for summer gatherings and the perfect way to use up fresh ripe peaches.
I have been absolutely dying to share this recipe with all of you. It is one the most delicious things to have been produced in my kitchen in quite some time. Isn’t it pretty?
A few weeks ago I picked up a box of peaches from Trader Joe’s. I allowed them to ripen for two days and they transformed into some of the juiciest, most delicious pieces of fruit I have ever tasted. I envisioned myself crawling into peach flesh like in James and the Giant Peach, and just sleeping there. Mmmm, juicy, tasty peach flesh.
Anyhoooo, I wanted to do everything possible to not waste a single morsel of these babies. So I ate my share. My husband ate his share. Sammy ate his share. Elijah wasn’t interested. Then I made this cheesecake. I indulged in one delicious slice and I brought the rest to work to share with my coworkers. This was a dangerous one to keep at home.
HOW TO MAKE BLUEBERRY PEACH CHEESECAKE
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 cracker crumbs, 1/3 cup sugar and melted butter. Process until crumbs form and butter is combined. Press crumbs onto the bottom of springform pan.
STEP 2
In a large bowl, combine the 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. Add the sour cream, vanilla and flour and mix until smooth. Add the blueberries and carefully mix in with a spoon until combined. Pour the 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. Chill the cheesecake 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 TIPS
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Use 4 large fresh peaches or 6 small peaches for this recipe.
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Arrange peach slices in a circular pattern for a fun finishing touch!
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Refrigerate until you serve this recipe.
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!
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).
STORING AND FREEZING 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.
DELICIOUS 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!
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Canned or fresh fruit (strawberries, blueberries, apples, blackberries, cherries)
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Chopped or crushed cookies or candy bars
OTHER DELICIOUS CHEESECAKES
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Cherry Almond Cheesecake – Saturated with almond flavoring and delicious tart cherries, this is the yummiest cherry cheesecake you’ll ever make! Layers of tart cherries below and above the cheesecake, you’ll have an incredible flavorful bite no matter what you do.
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Creamy Butterfinger Cheesecake – As if cheesecake couldn’t get more delicious, add Butterfinger candy bars to send it over the top!
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Mint Chocolate Chip Cheesecake – This cheesecake is so festive and deliciously minty! Plus, what isn’t delicious when it’s drizzled with chocolate!
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Salted Caramel Apple Cheesecake – 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!
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Banana Cheesecake – This creamy cheesecake is the perfect way to use up ripe bananas. So delectable and satisfying! Top it off with caramel sauce for good measure!
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This Instant Pot Cheesecake can be topped with anything you’d like and turns out perfectly every time.
Blueberry Peach Cheesecake
Ingredients
- 15 graham crackers broken into pieces
- 1/3 cup granulated sugar
- 6 tbsp. butter melted
- 4 8 oz. packages cream cheese softened
- 1 1/2 cups granulated sugar
- 1/2 cup milk
- 4 large eggs
- 1 cup sour cream
- 1 tsp. vanilla extract
- 1/3 cup all-purpose flour
- 1 pint fresh 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 mix in with a spoon until combined. 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
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.
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.