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Irresistibly Creamy Blueberry Peach Cheesecake Delight

Blueberry peach cheesecake

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A delightful Blueberry Peach Cheesecake that captures the essence of summer with creamy and vibrant flavors.

Ingredients

Scale
  • 14 oz gingersnap cookies
  • 4 tablespoons unsalted butter, melted
  • 24 oz cream cheese, room temperature
  • 2 tbsp all-purpose flour
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup blueberry jam
  • 3 medium peaches, sliced
  • ½ cup fresh blueberries
  • coarse sparkling sugar

Instructions

  1. Prepare the Crust: Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Combine the crumbs with 4 tablespoons of melted unsalted butter until the mixture resembles wet sand.
  2. Press the Crust: Firmly press the crumb mixture into the bottom and partially up the sides of a 9-inch springform pan.
  3. Bake the Crust: Preheat your oven to 375°F and bake the crust for 10 minutes. Allow it to cool.
  4. Make the Filling: Lower the oven temperature to 350°F. In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
  5. Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition.
  6. Add Flour and Vanilla: Gently stir in the all-purpose flour and vanilla extract.
  7. Combine and Bake: Pour the cream cheese filling over the cooled crust and bake for 45-50 minutes until the edges are set.
  8. Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
  9. Prepare the Toppings: Spread the blueberry jam over the top of the cheesecake, followed by the sliced peaches and fresh blueberries.
  10. Chill the Cheesecake: Refrigerate the cheesecake for at least 6 hours before removing it from the springform pan.
  11. Serve and Enjoy: Slice the cheesecake and serve it chilled, optionally sprinkling with coarse sparkling sugar.

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