Description
A creamy and fruity cheesecake made with a buttery graham cracker crust, swirled with fresh raspberries and sweet peaches—perfect for summer dessert lovers.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup fresh or frozen raspberries
- 1 cup fresh or canned peaches, chopped
Instructions
- Preheat your oven to 325°F (165°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour the cream cheese mixture over the crust in the pan.
- In a small bowl, mash raspberries with a fork.
- Swirl mashed raspberries and chopped peaches into the cream cheese mixture using a knife or skewer.
- Bake for 60–70 minutes, or until the center is almost set.
- Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
- You can use frozen raspberries and canned peaches if fresh ones are not available.
- For cleaner swirls, try using a piping bag for the raspberry puree.
- Let the cheesecake chill overnight for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
