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    Home » Dessert » Blueberry Baked Cheesecake Recipe with Peaches

    Blueberry Baked Cheesecake Recipe with Peaches

    Published: Aug 12, 2022 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe

    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.

    Piece of blueberry cheesecake with peaches being pulled from pan.

    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

    Cheesecake ingredients lined up on a white counter.

    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.

    Top view of a graham cracker crust inside a springform pan.

    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.

    Cream cheese filling sitting next to prepared crust in a pan.

    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.

    Top view of a peach-topped cheesecake.

    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!

    Blueberry cheesecake on a cake stand, topped with peach slices.

    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
    Piece of cheesecake on a plate with a bite taken out and fork sitting nearby.

    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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    If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!

    Baked Blueberry Cheesecake with Peaches

    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.
    5 from 9 votes
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    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Servings: 12
    Calories: 690kcal
    Author: Megan Porta

    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.

    Nutrition

    Calories: 690kcal | Carbohydrates: 74g | Protein: 10g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 463mg | Potassium: 302mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1648IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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    Reader Interactions

    Comments

    1. Clarissa

      July 30, 2020 at 6:51 pm

      5 stars
      I never comment on recipes. But I have to leave a comment for this one. I made it yesterday for my moms birthday and it was absolute perfection. Everyone said it was the best cake they ever had and never want me to make anything else again!! Everything was easy to follow and it was out of this world. Thank you!

      Reply
      • Megan Porta

        August 04, 2020 at 6:11 pm

        That makes me so happy to hear. Thank you so much for trying it and sharing the results!

        Reply
    2. Mish

      July 26, 2017 at 12:04 pm

      Can you make this a day ahead? If so, any changes to recipe?! Thanks!!!

      Reply
      • Megan Porta

        August 08, 2017 at 6:52 pm

        Hi Mish! Yes, you can definitely make this ahead of time! You can add the peach topping before serving or the day before. Either way, cover it and refrigerate and it’ll be great!
        Megan

        Reply
    3. Stephanie

      August 30, 2016 at 6:11 pm

      So… Call me crazy but… Not the biggest fan of blueberries. Would it be totally crazy to replace the blueberries with diced strawberries?

      Reply
      • Megan Porta

        August 31, 2016 at 1:00 am

        I have never thought to replace the blueberries with strawberries. Give it a try! In my opinion you can never go wrong with berries!
        Megan

        Reply
    4. Sandi

      June 26, 2016 at 5:59 pm

      Mine doesnt look anything like this. I dbled the recipe for 2 cheesecakes and i have enough 4 like 4. My batter is runny why?! Will it still turn out?

      Reply
    5. Megan Porta

      July 06, 2013 at 1:37 pm

      Hi Arielle! One graham cracker is a big rectangle, as it comes out of the package. Hope this helps!
      Megan

      Reply
    6. Arielle

      July 04, 2013 at 4:52 am

      Question, when you say graham crackers do you mean squares or the bigger rectangles? I am about to make this and not sure how much graham crackers to put in

      Reply
    7. April

      September 04, 2012 at 5:24 pm

      I fell in love with this at first sight. Fantabulous! I made it and posted on my blog today, if you'd like to stop and see! (with a few tweaks, of course. That's what we do!) 🙂

      http://dimplesanddelights.blogspot.com/2012/09/blueberry-nectarine-cheesecake.html

      Reply
    8. Megan

      June 19, 2012 at 7:38 pm

      Have you ever tried it with the peaches inside and the blueberries on top? Would it mess the whole thing up?

      Reply
    9. gracieann2004

      May 26, 2012 at 5:05 am

      Oh My My My !!! Looks scrumptous.I followed over here from 5dollardinners, so glad I did.

      Reply
    10. Barefeet In The Kitchen

      September 11, 2011 at 1:34 am

      OH my word! That might be one of the most delicious creations I've seen in a while. I just pinned it and I will definitely be making it next summer. I came over from Chef Dennis' blog and I am so glad I did. I love your blog and I will definitely be back. Congrats on your blogging anniversary!

      Reply
    11. Chef Dennis

      September 09, 2011 at 12:34 am

      OMG! That cheesecake looks amazingly delicious and your images are stunning!!

      Reply
    12. Julia

      September 07, 2011 at 9:43 pm

      Oh My Amazingness. This really is the only alternative to crawling inside of a fresh summer peach 😉

      Reply
    13. Liz

      September 04, 2011 at 11:41 pm

      Oh, you reeled me in with that peach topping! Fabulous cheesecake…I wish I had a slice right now 🙂

      Reply
    14. Amy

      September 04, 2011 at 8:00 pm

      This cheesecake looks fabulous! The colors on it are so vibrant and I love that it is packed full of delicious fruit! Beautiful photos as well!

      Reply
    15. The Mom Chef: Taking on Magazines

      September 04, 2011 at 4:27 pm

      I'm a huge cheesecake fan (it was even our wedding cake) so this is right up my alley; especially since it uses two of my favorite fruits. Your peaches are definitely gorgeous. Fantastic recipe. Many thanks.

      Reply
    16. Jen at The Three Little Piglets

      September 04, 2011 at 4:52 am

      That is stunning! The colors are so vibrant and perfect for peach season.

      Reply
    17. Parsley Sage

      September 03, 2011 at 7:36 pm

      OHMILORD! I want to move in to the peach with you. We can have hammocks 🙂

      I can't believe you took this to work…there's NO WAY I would share this…

      Buzzed!

      Reply
    18. The Farmers Wife

      September 03, 2011 at 5:26 pm

      Wow!! This is positively gorgeous! I love this recipe SO much, and am saving it for my Father-In-Law's birthday in a couple weeks, as he loves cheesecake! Buzzed!

      Reply
    19. Jeff

      September 03, 2011 at 4:56 pm

      Yum! This looks so tempting… it has to be bad for me! I love the picture of the fresh peaches and blueberries in the bowl! I could just taste the juices!

      Reply
    20. Sasha @ The Procrastobaker

      September 02, 2011 at 9:37 pm

      This looks so so beautiful! And the fact you rate it so highly too just makes me jump for joy, i simply must give this one a go – it looks too good to miss! 🙂

      Reply
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    5 from 9 votes (1 rating without comment)

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