Peach-Topped Blueberry Cheesecake
1 store-bought graham cracker pie crust or make your own (see recipe below)
Four 8-ounce packages cream cheese,softened
1 1/2 cups granulated sugar
1/2 cup milk
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1 pint fresh blueberries (or frozen, thawed blueberries)
4 peaches, cut into thin slices(canned or frozen, thawed peaches could also be used)
1/2 cup peach preserves( you could also use apricot, strawberry or raspberry preserves)
Preheat oven to 350 degrees F. In a large bowl, mix together the cream cheese and 1 1/2 cups sugar with a hand-held mixer until smooth. Blend in milk. Add eggs, one at a time, just until combined.
Add the sour cream, vanilla and flour and mix until smooth.
Add the blueberries and carefully mix in with a spoon until combined. Pour the filling into the prepared crust.
Bake in the preheated oven for 1 hour and 10 minutes. Turn the oven off and allow cheesecake to cool while in the oven to prevent cracking.
Chill the cheesecake in the refrigerator for one hour. Top cheesecake with the peaches.
In a small bowl, warm the preserves in the microwave for 30 seconds. Brush the warmed preserves over the peaches. Chill in the refrigerator until ready to serve.
Graham Cracker Crust
15 graham crackers, broken into pieces
1/3 cup granulated sugar
6 tablespoons butter, melted
Coat a 9-inch springform pan with cooking spray. In the bowl of a food processor, add the graham crackers, 1/3 cup sugar and butter. Process until crumbs form and butter is combined.
Press crumbs onto the bottom of springform pan. Then follow the rest of the directions.
Submitted by Laure from California
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