Description
Indulge in a delightful Blueberry Peach Cheesecake that combines the sweetness of blueberries and peaches with a creamy, rich cheesecake filling, all atop a buttery cookie crust. This dessert is a perfect blend of fruity flavors and decadent creaminess.
Ingredients
Units
Scale
FOR THE COOKIE CRUST:
- 1 14 oz sleeve of ginger snap cookies or similar light-colored cookies, like graham crackers or digestive biscuits.
- 4 tablespoons (57g) unsalted butter, melted.
FOR THE FILLING:
- Three 8-oz packages (680g) cream cheese, room temperature
- 2 tbsp all-purpose flour
- 1 cup (198g) granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
FOR THE TOPPING:
- 1/2 cup blueberry jam
- 3 medium peaches, sliced
- 1/2 cup fresh blueberries
- Course sparkling sugar for sprinkling on top (optional)
Instructions
- START WITH THE CRUST: Preheat oven to 375°F (176°C) and lightly grease a 9″ springform cheesecake pan. Add cookies to a food processor, grind them, then mix with melted butter. Press into pan and bake for 10 minutes.
- NOW MAKE THE FILLING: Reduce oven heat to 350°F. Beat cream cheese and sugar, add eggs one at a time, then stir in vanilla and flour. Pour batter over crust and bake for 45-50 minutes. Allow to cool in the oven.
- Add blueberry jam, sliced peaches, fresh blueberries, and sparkling sugar on top. Refrigerate for at least 6 hours before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Turn off the oven while the cheesecake is still slightly wobbly in the middle to prevent over-baking.
- Chill the cheesecake in the pan until room temperature, then refrigerate for at least 6 hours to set properly.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 316 kcal
- Sugar: 11g
- Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
