Peach-topped blueberry cheesecake

I have been absolutely dying to share this recipe with all of you. It is one the most delicious things to have been produced in my kitchen in quite some time. And isn't it pretty?

A few weeks ago I picked up a box of peaches from Trader Joe's. I allowed them to ripen for two days and they transformed into some of the juiciest, most delicious pieces of fruit I have ever tasted. I envisioned myself crawling into peach flesh like in James and the Giant Peach, and just sleeping there. Mmmm, juicy, tasty peach flesh..

Anyhow, I wanted to do everything possible to not waste a single morsel of these tasty peaches. So I ate my share. My husband ate his share. Sammy ate his share. Elijah wasn't interested. Then I made this cheesecake. I indulged in one delicious slice and I brought the rest to work to share with my coworkers. This was a dangerous one to keep at home.

Preheat your oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray.

In the bowl of a food processor, add:

15 graham crackers, broken into pieces

1/3 cup granulated white sugar

6 tablespoons butter, melted

Process until crumbs form and butter is combined. Press the crumbs onto the bottom of the springform pan. Set aside.

In a large bowl, mix together the following ingredients with a hand-held mixer until smooth:

Four 8-ounce packages cream cheese, softened

1 1/2 cups granulated sugar

Blend in 1/2 cup milk, and add 4 large eggs, one at a time, just until combined.

Add:

1 cup sour cream

1 teaspoon vanilla extract

1/3 cup all-purpose flour

Mix until smooth.

Add 1 pint of fresh blueberries and carefully mix them in with a spoon until combined.

Pour the filling into the prepared crust.

Bake in the preheated oven for 1 hour and 10 minutes. Turn off the oven and allow the cheesecake to cool with the oven. This helps to prevent cracking.

Chill the cheesecake in the refrigerator for a minimum of 1 hour.

Top the cheesecake with 4 peaches, cut into thin slices.

In a small bowl, warm 1/2 cup peach preserves for 30 seconds in the microwave. Brush the warmed preserves over the peaches.

Chill in the refrigerator until ready to serve.

I can't think of anything I'd rather do with fresh summer peaches. Aside from crawling into them, that is.

Peach-Topped Blueberry Cheesecake

Two delicious and juicy fruits in one cheesecake!

Contributed by Megan Porta from pipandebby.com.

Published Sep 2, 2011

Serves: 8-12

Total time: 2 hrs 30 min

Peach-Topped Blueberry Cheesecake
Ingredients: 
  • 15 graham crackers, broken into pieces
  • 1/3 cup granulated sugar
  • 6 tablespoons butter, melted
  • Four 8-ounce packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup milk
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • 1 pint fresh blueberries
  • 4 peaches, cut into thin slices
  • 1/2 cup peach preserves
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. In the bowl of a food processor, add the graham crackers, 1/3 cup sugar and butter. Process until crumbs form and butter is combined. Press crumbs onto the bottom of springform pan.
  2. In a large bowl, mix together the cream cheese and 1 ½ cups sugar with a hand-held mixer until smooth. Blend in milk. Add eggs, one at a time, just until combined. Add the sour cream, vanilla and flour and mix until smooth. Add the blueberries and carefully mix in with a spoon until combined. Pour the filling into the prepared crust.
  3. Bake in the preheated oven for 1 hour and 10 minutes. Turn the oven off and allow cheesecake to cool while in the oven to prevent cracking. Chill the cheesecake in the refrigerator for one hour.
  4. Top cheesecake with the peaches. In a small bowl, warm the peach preserves in the microwave for 30 seconds. Brush the warmed preserves over the peaches. Chill in the refrigerator until ready to serve.