Description
A creamy and fruity Orchard Fresh Cheesecake made with peaches, raspberries, and a buttery graham cracker crust—perfect for summer celebrations or elegant desserts.
Ingredients
For the Crust:
1 1/2 cups crushed graham crackers
1/3 cup white sugar
6 tbsp melted butter
For the Filling:
16 oz cream cheese, softened
3/4 cup white sugar
2 eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup diced peaches
1/2 cup raspberries
For the Topping:
1 cup whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Sliced peaches and raspberries for garnish
Instructions
1. Combine crushed graham crackers, sugar, and melted butter. Press into the bottom of a springform pan. Refrigerate to chill.
2. Preheat oven to 325°F (163°C).
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently after each.
5. Mix in vanilla and sour cream until well combined.
6. Fold in diced peaches and raspberries.
7. Pour mixture over the chilled crust.
8. Bake for 55 minutes or until edges are set and center is slightly jiggly.
9. Turn off oven, crack the door, and cool for 1 hour.
10. Remove and cool to room temperature, then refrigerate for at least 4 hours.
11. Whip cream, powdered sugar, and vanilla until stiff peaks form.
12. Spread whipped topping over chilled cheesecake.
13. Garnish with sliced peaches and raspberries before serving.
Notes
Ingredient Tips:
Use ripe peaches and firm raspberries for the best flavor.
Make Ahead:
The cheesecake can be made a day in advance and stored in the fridge.
Serving:
For clean slices, dip your knife in hot water and wipe it between each cut.
Storage:
Refrigerate and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Cheesecake
- Method: Baking
- Cuisine: American