If you’re searching for a show-stopping dessert that blends fruity elegance with creamy indulgence, look no further than this Peach & Raspberry Swirl Cheesecake. With a buttery graham cracker crust, luscious vanilla-scented filling, and vibrant peach and raspberry swirls, this cheesecake is as beautiful as it is delicious.

Ideal for summer gatherings, birthdays, holidays, or just because, this recipe delivers a rich yet refreshing treat that’s guaranteed to impress. Whether you’re a seasoned home baker or trying cheesecake for the first time, this recipe is approachable, visually stunning, and worth every step.

Why This Cheesecake is a Must-Bake

This Peach & Raspberry Swirl Cheesecake is a perfect balance of creamy, tart, and sweet. What makes it truly special:

• Elegant marbled appearance that looks like you spent hours creating it.

• Fruit-forward flavor that perfectly complements the richness of cream cheese.

• Smooth, velvety texture from slow baking and proper cooling.

• Perfect for any season—use fresh fruit in summer or frozen purées year-round.

• Make-ahead friendly—this cheesecake tastes even better the next day.

Whether you’re serving guests or treating yourself, this cheesecake is guaranteed to earn rave reviews.

Ingredients at a Glance

Here’s everything you’ll need to create this fruity cheesecake masterpiece:

Crust:

• 1 1/2 cups graham cracker crumbs 🍪

• 1/4 cup sugar 🍬

• 6 tbsp melted butter 🧈

Cheesecake Filling:

• 24 oz cream cheese, softened 🧀

• 1 cup sugar 🍬

• 1 tsp vanilla extract 🍦

• 3 large eggs 🥚

• 1/2 cup sour cream 🥛

• 1/2 cup peach puree 🍑

• 1/2 cup raspberry puree ❤️

💡 Pro Tip: For the purees, you can blend fresh or thawed frozen fruit. For a silky finish, strain out seeds from the raspberry puree.

Tools & Equipment You’ll Need

• 9-inch springform pan

• Parchment paper

• Large mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula

• Knife or skewer (for swirling)

• Cooling rack

• Refrigerator

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 325°F (160°C). Line the bottom of your springform pan with parchment paper for easy removal later.

In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your pan. Use the back of a measuring cup to compact the crust evenly. Set aside.

2. Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until completely smooth—no lumps! Add the sugar and vanilla extract, mixing until light and fluffy.

Next, add the eggs one at a time, beating slowly and scraping the bowl between additions. Finally, mix in the sour cream until just combined. Do not overmix, as it can introduce too much air.

3. Add the Fruit Swirls

Pour half of the cheesecake batter into the prepared crust.

Drop spoonfuls of peach and raspberry puree across the surface. You can alternate between them or place them in clusters—get creative!

Add the remaining batter on top. Then, use a knife or skewer to gently swirl the layers together in a marbled pattern. Don’t overdo it—you want defined swirls, not a fully mixed batter.

4. Bake the Cheesecake

Place the cheesecake in the oven and bake for 50–60 minutes. The center should be slightly jiggly when you gently shake the pan.

Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.

5. Chill and Set

After the initial cool, transfer the cheesecake to the fridge and chill for at least 4 hours, but ideally overnight. This allows the flavors to meld and the texture to set fully.

Tips & Tricks for Success

• Room temperature ingredients are key for a smooth, lump-free batter.

• Use a water bath for an ultra-creamy texture and to reduce cracking. Wrap the pan in foil and place it in a larger pan with hot water.

• Don’t rush the cooling process. Letting the cheesecake cool gradually prevents surface cracks.

• Use a clean, sharp knife when cutting slices—wipe between cuts for picture-perfect servings.

Variations & Customizations

• Berry Lovers’ Cheesecake: Swap peach puree for blueberry or strawberry puree.

• Citrus Swirl: Replace peach with orange or lemon curd for a bright, tangy twist.

• Gluten-Free Crust: Use gluten-free graham crackers or almond flour as a base.

• Mini Cheesecakes: Bake the recipe in muffin tins with liners for individual portions.

Serving Suggestions

This cheesecake is delicious all on its own, but you can elevate it with:

• A dollop of whipped cream

• Fresh raspberries and peach slices on top

• A drizzle of white chocolate

• Paired with a glass of Prosecco, Moscato, or peach iced tea

How to Store Leftovers

• Refrigerate: Keep leftovers in an airtight container in the fridge for up to 5 days.

• Freeze: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Q: Can I use store-bought puree?
Yes, but make sure it’s 100% fruit with no added sugar or preservatives for best flavor.

Q: Can I make this cheesecake without a springform pan?
You can, but removal will be more difficult. Line a deep cake pan with parchment for easier slicing.

Q: My cheesecake cracked—what did I do wrong?
Cracking often results from overmixing, baking too long, or cooling too quickly. Use a water bath and follow the slow cooling method for best results.

Q: Can I use low-fat cream cheese or sour cream?
Full-fat versions yield the best texture, but low-fat options can work in a pinch. Expect a slightly less rich taste and texture.

Q: How do I know when it’s done baking?
The edges should be set, and the center should jiggle slightly. Overbaking leads to a dry texture, so keep an eye on it.

Final Thoughts

This Peach & Raspberry Swirl Cheesecake is more than just dessert—it’s a centerpiece. With its fruity marbled finish and rich, creamy bite, it’s the kind of recipe that turns any meal into a celebration. It’s easy enough for casual bakers but elegant enough for special occasions.

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