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Delicious Blueberry Peach Cheesecake Recipe

September 2, 2011 by Megan Porta 35 Comments

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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.

 close up slice of blueberry cheesecake with peaches on top

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.

 bowl of peaches and blueberries

RECIPE TIPS

  • 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.

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!

 blueberry peach cheesecake with slice removed

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!

  • Canned or fresh fruit (strawberries, blueberries, apples, blackberries, cherries)

  • Chocolate Ganache

  • Salted Caramel Sauce

  • Chopped or crushed cookies or candy bars

 sliced peaches on top of baked cheesecake

OTHER DELICIOUS CHEESECAKES

  • 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.

  • 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!

  • 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!

  • 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!

  • This Instant Pot Cheesecake can be topped with anything you’d like and turns out perfectly every time.

Blueberry Peach Cheesecake

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.
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberries, cheesecake, peaches
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 668.55kcal

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

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.

Nutrition

Calories: 668.55kcal | Carbohydrates: 71.74g | Protein: 10g | Fat: 39.54g | Saturated Fat: 21.84g | Cholesterol: 165.74mg | Sodium: 408.92mg | Fiber: 2.34g | Sugar: 52.53g

Filed Under: Dessert Tagged With: Backyard BBQ, Baking, Blueberries, Cheesecake, Christmas Day, Cream Cheese, Dessert, Dinner Party, Fruit, Peaches, Pool Party, Summer, Summer Potluck

Previous Post: « Delicious Spinach Artichoke Flatbread Pizza Recipe
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Reader Interactions

Comments

  1. Juliya

    December 2, 2020 at 8:33 am

    5 stars
    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.

    Reply
  2. Ted Osburn

    November 28, 2020 at 11:56 am

    5 stars
    Thank you for sharing the recipe of blueberry cheesecake. I’ll try my best to make this cheesecake like your one.

    Reply
    • Megan Porta

      November 30, 2020 at 7:29 pm

      You can do it – a great dessert option!

      Reply
  3. Halina

    November 26, 2020 at 6:20 am

    5 stars
    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.

    Reply
  4. Kenji

    November 21, 2020 at 11:38 am

    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!

    Reply
  5. Harp jayda

    November 14, 2020 at 8:36 am

    5 stars
    This is an Amazing Recipe of blueberry cheesecake Just Love It. 🙂

    Reply
  6. helan

    November 1, 2020 at 4:11 pm

    5 stars
    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.

    Reply
    • Megan Porta

      November 3, 2020 at 3:23 pm

      Thank you!

      Reply
  7. Addison

    October 22, 2020 at 4:42 pm

    5 stars
    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.

    Reply
    • Megan Porta

      October 27, 2020 at 4:14 am

      It is such a delicious cheesecake in the summer when the fruit is ripe. Please let me know if you make it!

      Reply
  8. Delia

    October 1, 2020 at 4:16 pm

    5 stars
    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.

    Reply
    • Megan Porta

      October 2, 2020 at 3:37 am

      That was so thoughtful. Thank you.

      Reply
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