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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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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 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
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