Summer Bliss Cheesecake
Peach and Raspberry Cheesecake Delight
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup fresh peaches, peeled and sliced
1 cup fresh raspberries
1/4 cup peach preserves
Directions:
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Pour the cream cheese mixture over the crust and spread evenly.
Arrange the peach slices and raspberries on top of the cream cheese mixture.
Bake for 45-50 minutes or until the center is set. Remove from the oven and let cool.
In a small saucepan, melt peach preserves over low heat until smooth. Brush over the top of the cheesecake.
Chill in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 3 hours (including chilling)
Kcal: 350 kcal | Servings: 8 servings
