Summer Berry and Peach Cheesecake Recipe
Creamy cheesecake loaded with fresh summer berries and juicy peaches on a buttery graham cracker crust. Perfect for summer desserts and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup fresh mixed berries (strawberries, blueberries, raspberries)
2 ripe peaches, sliced
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add 1 cup sugar and vanilla extract, mixing until fully combined.
Add eggs one at a time, beating well after each addition.
Stir in the sour cream until smooth.
Pour the cheesecake batter over the crust.
Arrange sliced peaches and mixed berries evenly on top.
Bake for 50–60 minutes, or until the center is set.
Allow cheesecake to cool to room temperature, then refrigerate for at least 4 hours before slicing and serving.
Notes
For the best texture, allow the cream cheese to come to room temperature before mixing. Chill the cheesecake overnight for cleaner slices and enhanced flavor.
