Description
This Summer Berry and Peach Cheesecake captures all the flavors of sunny days with its buttery graham cracker crust, velvety-smooth cream cheese filling, and a gorgeous topping of fresh sliced peaches and juicy mixed berries. Perfect for entertaining or a special treat, this show-stopping dessert is surprisingly simple to make and delivers a refreshing balance of sweetness and tang in every creamy bite.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Topping
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, sliced
Instructions
- Prepare the Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly, ensuring all sides and the bottom are coated to prevent sticking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are completely moistened. Press the mixture evenly into the bottom of the prepared pan, using the bottom of a glass or measuring cup to compact it firmly.
- Prepare the Filling: In a large bowl with a hand mixer (or stand mixer), beat the softened cream cheese until smooth and creamy, making sure there are no lumps. Add 1 cup sugar and the vanilla extract, and continue to beat until well combined and light.
- Add the Eggs: Add eggs one at a time, beating well after each addition. This step ensures a smooth, silky batter and prevents overmixing, which could lead to a dense cake.
- Incorporate the Sour Cream: Gently fold in the sour cream to the cream cheese mixture to give the cheesecake a subtle tang and luscious consistency.
- Assemble: Pour the cream cheese filling over the prepared crust. Smooth the top with a spatula for an even layer. Arrange the peach slices and fresh berries attractively on top of the batter.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is set but still has a slight wobble. Avoid overbaking, as the cheesecake will continue to set as it cools.
- Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours (or overnight) to allow it to fully set before slicing and serving.
Notes
- For best results, bring all filling ingredients to room temperature before mixing.
- Use a sharp, thin knife dipped in hot water for the cleanest slices.
- Feel free to swap in your favorite berries—blackberries or cherries work beautifully.
- This cheesecake can be made a day ahead; flavors deepen after chilling overnight.
- To prevent cracks, avoid overbeating the batter after adding eggs and do not open the oven door while baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 430
- Sugar: 27g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: cheesecake, summer dessert, berry cheesecake, peach, easy cheesecake, fresh fruit, creamy, party dessert, American, baked cheesecake
