Peach Blueberry Cheesecake Recipe

Name: Peach Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 2 cups gingersnap cookies, crushed; 1/4 cup margarine or 1/4 cup butter, melted; TOPPING; 2 tablespoons peaches or 2 tablespoons apricot preserves, melted; 1 (16 ounce) can peach slices, drained; fresh blueberries; FILLING; 3 (8 ounce) packages cream cheese, softened; 1/2 cup brown sugar, firmly packed; 1/2 cup molasses; 3 eggs; 1 cup plain yogurt; 1 tablespoon lemon juice

Servings: persons

CRUST
2 cups gingersnap cookies, crushed
1/4 cup margarine or 1/4 cup butter, melted
TOPPING
2 tablespoons peaches or 2 tablespoons apricot preserves, melted
1 (16 ounce) can peach slices, drained
fresh blueberries
FILLING
3 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar, firmly packed
1/2 cup molasses
3 eggs
1 cup plain yogurt
1 tablespoon lemon juice

1
Heat oven to 350u00b0F Lightly grease 9-inch springform pan.
2
In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate.
3
In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and molasses until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt and lemon juice; blend well.
4
Pour into prepared crust. Place shallow pan half full of water on lower oven rack. Place cheesecake on middle oven rack. Bake at 350F for 1 hour or until set. Turn oven off, let cake stand in oven with door open at least 8-inches for 30 minutes. Remove from oven; cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
5
Just before serving, brush top with melted preserves. Top with peach slices and blueberries. Store in refrigerator.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CRUST, 2 cups gingersnap cookies, crushed, 1/4 cup margarine or 1/4 cup butter, melted, TOPPING, and more.

Yes, Peach Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Blueberry Cheesecake

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