Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream
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1/2 cup heavy cream
For the Fruit Swirl:
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1 cup fresh or frozen raspberries
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1 tablespoon sugar
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1 teaspoon lemon juice
For the Peach Topping:
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2 cups fresh or canned peach slices, drained if canned
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2 tablespoons peach preserves or apricot jam
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1 tablespoon water
Instructions
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Prepare the Crust:
Preheat oven to 325°F (160°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool. -
Make the Raspberry Swirl:
In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
Cook until berries break down and mixture thickens (about 5–7 minutes). Strain to remove seeds, if desired. Set aside to cool. -
Make the Cheesecake Filling:
In a large bowl, beat cream cheese until smooth.
Add sugar and beat until fluffy. Mix in eggs, one at a time, then add vanilla, sour cream, and heavy cream. Beat until well blended. -
Assemble the Cheesecake:
Pour cheesecake filling into cooled crust.
Drop spoonfuls of raspberry sauce over the top and swirl gently with a knife.
Bake for 50–60 minutes until center is almost set. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. -
Chill:
Remove cheesecake from oven and refrigerate at least 4 hours or overnight. -
Make the Peach Topping:
In a small saucepan, warm peach preserves with water until thin and glossy.
Arrange peach slices over chilled cheesecake and brush with glaze.
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Serve:
Carefully remove springform ring. Slice and serve chilled. Optional: garnish with fresh mint or whipped cream.