Just made this luscious Peach Raspberry Cheesecake! So fresh and delicious!

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Filling:

3 packages (8 oz each) cream cheese, softened

1 cup sugar

3 large eggs

1 tsp vanilla extract

1 cup fresh peaches, diced

1 cup fresh raspberries

For the Topping:

1 cup fresh peaches, sliced

1/2 cup fresh raspberries

1/4 cup peach glaze

Whipped cream for garnish

Directions:

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gently fold in diced peaches and raspberries into the cream cheese mixture.

Pour the filling over the crust and spread evenly.

Bake in the preheated oven for 55-60 minutes, or until the center is set. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top the cheesecake with sliced peaches, raspberries, and peach glaze. Garnish with whipped cream.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours | Kcal: 450 kcal per slice | Servings: 8 servings