Can I use frozen peaches or blueberries?

Yes, you can use frozen peaches or blueberries. Just thaw them completely and drain any excess liquid before using them as toppings.

How do I know when my cheesecake is done baking?

The cheesecake is done when the edges look set, and the center has a slight jiggle. It will continue to set as it cools.

Why did my cheesecake crack?

Cracks often occur due to overmixing or sudden temperature changes. Follow the cooling steps carefully to help prevent this.

Can I make the cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance. It will hold up well in the refrigerator.

Is it necessary to use a springform pan?

While a springform pan is best for easy removal, you can also use a regular round cake pan if you don’t have one; just be careful when removing the cheesecake.

Blueberry Peach Cheesecake

Description

This Blueberry Peach Cheesecake blends a creamy, rich filling with sweet summer fruit and a spiced ginger snap crust. Topped with blueberry jam, juicy peach slices, and fresh blueberries, it’s the perfect dessert for special occasions or a refreshing summer treat.

Ingredients

Scale

Essential Ingredients:

1 sleeve ginger snap cookies (about 14 oz)
4 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
4 large eggs, room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup blueberry jam
3 medium peaches, sliced
1/2 cup fresh blueberries
Sparkling sugar (optional, for garnish)

Optional Add-Ons:

Whipped cream (for topping)
Mint leaves (garnish)
Lemon zest (for a citrusy twist in the batter)

Instructions

Preheat the Oven: Preheat to 375°F (176°C).
Prepare the Pan: Grease a 9-inch springform pan with butter, cooking spray, or line with parchment.
Make the Crust: Pulse ginger snap cookies into fine crumbs. Mix with melted butter until it resembles wet sand. Press firmly into pan and bake for 10 minutes.
Reduce Temperature: Lower oven temp to 350°F (175°C).
Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in flour and vanilla until just combined.
Assemble: Pour filling into crust and smooth the top.
Bake: Bake for 45–50 minutes, or until center is set but slightly jiggly.
Cool in Oven: Turn off oven and let cheesecake rest inside for 1 hour.
Cool on Rack: Remove and cool on a wire rack for 30–60 minutes.
Add Toppings: Spread blueberry jam on top, arrange peaches and blueberries, and sprinkle with sparkling sugar if desired.
Chill: Refrigerate for at least 6 hours or overnight before serving.

Notes

For a neater presentation, peel the peaches before slicing.
Use full-fat cream cheese for best texture and flavor.
Add lemon zest to the batter for a bright citrus note.
Serve cold with a dollop of whipped cream and fresh mint if desired.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 29g
Sodium: 210mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

Keywords: blueberry peach cheesecake, summer cheesecake, fruit-topped cheesecake, ginger snap crust cheesecake, fresh fruit cheesecake