A twist of Peach and Raspberry is all we need to make a delicious dessert! This new Peach and Raspberry Cheesecake will have your family and friends coming back for seconds. This recipe is perfect for any get together or just a dessert to eat throughout the day.
Peach and Raspberry Cheesecake
This Peach and Raspberry Cheesecake is the perfect blend of sweet and tart. This recipe is so easy to make and will just melt in your mouth. This Flavorful dessert will taste as if it is from a bakery. This recipe is by far one of the favorites that I highly recommend keeping handy.
Cheesecake is one of the most decadent desserts out there; well, at least I think so. I haven’t really tried one I haven’t liked. There are so many delicious varieties out there. While our family has several favorites, here are a few that I think just might become a favorite of yours as well. My Hot Chocolate Cheesecake is out of this world! Another family favorite is my Vanilla Cheesecake; did I mention you can make it in an Instant Pot? Another decadent recipe that you must try is my Swiss Cake Cheesecake!
Ingredients
- Vanilla Wafers– These will need to be crushed.
- Brown Sugar- This will add richness to your cheesecake.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Cream cheese– This will need to be softened or at room temperature.
- Sugar- Every great dessert uses sugar in the recipe.
- Vanilla extract- Use pure vanilla for the best flavoring.
- Flour- Use all-purpose for the best results.
- Sour cream- This will cut the richness of the cheesecake.
- Eggs- Use eggs that are at room temperature.
- Peaches- You will need these peeled and chopped (fresh, canned, or frozen).
- Raspberries- These will be added to the batter and on top of the cheesecakes.
- Raspberry extract– Use pure extract for the best taste.
- Heavy whipping cream- This will help with the consistency of the whipped topping.
- Powdered sugar- This sugar is perfect for homemade frostings.
How to Make Cheesecake Crust
Add the wafers, brown sugar, and butter into a bowl and combine with a fork until it forms a wet sand-like texture.
Cut a circle of parchment paper and line a cheesecake pan. Use non-stick cooking spray to grease a pan.
Add the crust into the prepared pan and up the sides about 1/4 of an inch.
Put into the freezer and let it sit while you make the filling.
How to Make Cheesecake Filling
Add the cream cheese into a large bowl and beat until light and fluffy.
Combine the sugar and vanilla into the bowl and beat until smooth and combined. Add in the sour cream and combine again.
One at a time, add in the eggs and combine.
Add in the flour and combine on low speed.
Separate the mixture into 2 bowls, 2/3 in one bowl and 1/3 in the other.
Combine 1 cup raspberries and 1/4 Cup of sugar and mash together or puree.
Then, combine 1 Cup of diced peaches and 1/4 Cup of sugar.
Add the peaches into the bowl with the 2/3 of batter.
Combine the raspberries and extract if you choose to use it and put them into the 1/3 bowl of batter. If you want a darker pink shade, add a drop of red food coloring.
Put 1/2 of the peach filling in the crust and 1/2 of the raspberry filling on top, then swirl using a butter knife.
Repeat until you used all of the batters.
Seal with foil and pinch around the edges.
Pour 1 1/2 Cup of water to the IP, add the cheesecake on the trivet, then place in the IP. Close the IP and set it to cook on high pressure for 50 minutes.
Let sit in the pot for 10 minutes, slowly release pressure and take out of the IP. The middle should be slightly jiggly. If the cheesecake is too liquidy, cook for another 5 minutes.
Take out and place on a wire rack and let cool before taking off the pan ring.
Once cooled, add a thick layer of whipped cream topping and add some peaches and fresh raspberries on top. Let chill for a couple of hours before enjoying.
How to Make Whipped Cream-Cream Cheese Frosting
Add all the whipping cream ingredients into a small bowl and combine until stiff peaks form, then place it aside.
Add the cream cheese, sugar, and vanilla into a large bowl and beat until smooth, then fold in the whipped cream.
What is the Best Instant Pot Cheesecake Pan?
The best pan to use for this recipe is the one in the recipe. Using a cheesecake pan or spring-form pan is the best for this recipe. This will allow the cheesecake to evenly bake through and simple to remove.
Why is My Instant Pot Cheesecake Runny?
This Runny Cheesecake issue would be an easy fix. All you have to do is make sure that you are allowing the ingredients to set. You will need to cook until it is slightly jiggly in the center.
MORE CHEESECAKE RECIPES
- KitKat Chocolate Mint Cheesecake
- Peanut Butter Chocolate Chip Cheesecake
- Chocolate Oreo Cheesecake
- Peanut Butter Cheesecake
Peach and Raspberry Cheesecake
Ingredients
- 2 cups Vanilla Wafers crushed
- 3 tbsp Brown Sugar
- 4 tbsp butter melted
- Cheesecake Filling
- 32 oz cream cheese room temperature
- 1½ c granulated sugar
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 tbsp sour cream
- 3 LG eggs
- 2 c peeled and chopped peaches fresh, canned, or frozen reserve 1 cup for top
- 2 c raspberries reserve 1 cup for top
- ½ c granulated sugar divided for fruit
- ¼ tsp raspberry extract optional
Ingredients for Whipped Cream-Cream Cheese Frosting
- 1 ½ cups Heavy whipping cream
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
Instructions
- Using a fork, combine the crushed cookie wafers, brown sugar, and butter until they resemble the consistency of wet sand.
- Place a cut circle of parchment paper into the bottom of the cheesecake pan and lightly spray the sides of the pan with a non-stick cooking spray.
- Press the cookie crumb mixture into the bottom of the pan and about ¼ of an inch up the sides of the pan.
- Place the crust in the freezer to set while the filling is being prepared.
How to Make Cheesecake Filling
- In a large mixing bowl, beat cream cheese until light and fluffy.
- Add sugar, and vanilla extract and beat until thoroughly combined and the mixture is smooth and creamy. Add vanilla extract and sour cream and mix until combined.
- Add in eggs, one at a time, mixing after each just until combined.
- Mix in flour on low speed.
- Divide mixture into two bowls with ⅔ in one bowl and ⅓ in the other.
- Mash well or puree 1 c. raspberries and ¼ c. sugar
- Mix 1 c. diced peaches with ¼ c. sugar.
- Fold in the peach mixture into the ⅔ bowl.
- Fold in the raspberry mixture and the raspberry extract (if you choose to use it) into the ⅓ bowl. If you like a darker pink color, you can add in a drop of red food coloring at this point if you like.
- Pour ½ of the peach filling into the prepared crust. Add ½ of the raspberry filling and swirl with a butter knife or skewer.
- Repeat this process with the second halves of each mixture.
- Cover pan with foil and seal edges.
- Add 1½ cups of water to the bottom of the Instant Pot, place cheesecake on the trivet, and lower into the Instant Pot. Seal pot and cook on high pressure for 50 minutes.
- Allow to sit in the pot for 10 minutes, then release pressure and remove from the Instant Pot. The Cheesecake should jiggle slightly in the center. If too liquidy, return to pot and cook for an additional 5-min
- Remove to a wire rack and cool in pan before removing pan ring.
- Once the cheesecake has cooled, thickly spread the whipped cream topping over the surface and garnish with peaches and fresh raspberries. Chill for several hours before serving.
How to Make Whipped Cream-Cream Cheese Frosting
- In a small bowl beat whipping cream until stiff peaks begin to form; set aside.
- In a large bowl combine the cream cheese, sugar, and vanilla. Beat until the mixture is smooth, then fold in the whipped cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- Hand or stand mixer
- Measuring cups
- measuring spoons
- 8- in. cheesecake pan
Categories:
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.