Blueberry Baked 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.

-- Graham crackers --- Sugar --Cream cheese --Butter --Milk --Eggs --Sour Cream --Vanilla --Flour --Blueberries --Peaches  --Peach preserves

A graham cracker crust is a delicious flavor and perfect texture to compliment the creamy cake. 

Cream your cheesecake filling ingredients using a hand mixer until smooth. Stir in your blueberries.

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.

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.

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.