Peach Blueberry Cheesecake Recipes

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PEACH BLUEBERRY CHEESECAKE

Make and share this Peach Blueberry Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 1h

Yield 1 9-inch cheesecake

Number Of Ingredients 11



Peach Blueberry Cheesecake image

Steps:

  • Heat oven to 350°F Lightly grease 9-inch springform pan.
  • In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate.
  • 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.
  • 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.
  • Just before serving, brush top with melted preserves. Top with peach slices and blueberries. Store in refrigerator.

Nutrition Facts : Calories 4072.6, Fat 305.8, SaturatedFat 167.2, Cholesterol 1414.8, Sodium 2974.6, Carbohydrate 269.4, Fiber 0.6, Sugar 217.1, Protein 79.6

2 cups gingersnap cookies, crushed
1/4 cup margarine or 1/4 cup butter, melted
2 tablespoons peaches or 2 tablespoons apricot preserves, melted
1 (16 ounce) can peach slices, drained
fresh blueberries
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

FRESH PEACH CHEESECAKE

I DON'T REMEMBER EXACTLY WHERE I GOT THIS RECIPE BUT IT'S ONE OF MY FAVORITES.FRESH PEACHES ARE IN RIGHT NOW SO TAKE ADVANTAGE OF THEM AND MAKE THIS GREAT CHEESECAKE.

Provided by Gina McNEILL

Categories     Cheesecake

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 11



Fresh Peach Cheesecake image

Steps:

  • PREHEAT OVEN 325 degrees F.
  • SPRAY BOTTOM 9 IN.
  • SPRINGFORM PAN LIGHTLY WITH OIL.
  • FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
  • BOWL,MIX WELL.
  • PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
  • BAKE 8-10 MINS.
  • ,REMOVEAND COOL.
  • REDUCE HEAT TO 250 degrees F.
  • FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
  • GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
  • ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
  • GENTLY STIR IN PEACHES.
  • POUR INTO BAKED CRUST.
  • PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
  • PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
  • BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
  • TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
  • COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
  • IF DESIRED GARNISH WITH FRESH PEACHES.

Nutrition Facts : Calories 348.8, Fat 24.2, SaturatedFat 13.3, Cholesterol 115.5, Sodium 255.6, Carbohydrate 28.9, Fiber 0.5, Sugar 22.6, Protein 5.5

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
2 (10 ounce) packages cream cheese, softened
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon vanilla
1/4 teaspoon peach flavoring (optional)
3 eggs
1/4 cup heavy cream
1 cup peeled chopped fresh peach

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