Orchard Fresh Cheesecake
Indulge in this luscious cheesecake that brings the freshness of the orchard to your table. Perfect for any occasion, this dessert will impress your family and friends with its delightful blend of peaches and raspberries.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 80 minutes plus chilling
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/3 cup white sugar
- 1 1/2 cups crushed graham crackers
- 6 tbsp melted butter
- 1/2 cup sour cream
- 2 eggs
- 16 oz cream cheese, softened
- 1 cup diced peaches
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1 cup whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Combine the crushed graham crackers, 1/3 cup of white sugar, and melted butter in a mixing bowl.
- Press the mixture firmly into the bottom of a springform pan.
- Place the pan in the refrigerator to chill while preparing the filling.
- Preheat your oven to 325°F (163°C).
- In a large bowl, beat the softened cream cheese and 3/4 cup of white sugar together until smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully incorporated.
- Gently fold in the diced peaches and raspberries.
- Pour the cream cheese mixture over the prepared crust.
- Bake in the preheated oven for about 55 minutes, or until the center is set.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- In a chilled bowl, whip the cream with the powdered sugar and 1/2 tsp of vanilla extract until stiff peaks form.
- Once the cheesecake is completely cooled, spread the whipped cream over the top.
- Garnish with sliced peaches and raspberries before serving.
Nutrition
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg