Peach Raspberry Cheesecake

Peach Raspberry Swirl Cheesecake Recipe


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake:

  • 2 cups cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Peach Raspberry Swirl:

  • 1/2 cup peach jam
  • 1/2 cup raspberry jam
  • Fresh peach slices and raspberries for garnish

For the Topping:

  • 1 cup whipped cream
  • Powdered sugar for dusting


  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C). Grease a springform pan.
  2. Prepare the Crust:
    • In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
    • Press the mixture into the bottom of the prepared springform pan to form an even layer.
    • Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the vanilla extract and sour cream until well combined.
  4. Layering:
    • Pour half of the cream cheese mixture over the cooled crust.
    • Arrange the sliced peaches evenly over the cream cheese layer.
    • Pour the remaining cream cheese mixture over the peach slices.
  5. Create the Swirl:
    • Warm the peach jam and raspberry jam separately until they are easily spreadable.
    • Dollop spoonfuls of the warm jams onto the top of the cheesecake.
    • Use a toothpick or skewer to swirl the jams into the cheesecake mixture, creating a marbled effect.
  6. Bake:
    • Bake the cheesecake in the preheated oven for 40 minutes.
    • Turn off the oven, leave the door closed, and let the cheesecake sit in the oven for another hour to gradually cool.
  7. Chill:
    • Remove the cheesecake from the oven and let it cool to room temperature.
    • Once cooled, chill in the refrigerator for at least 4 hours or overnight.
  8. Garnish:
    • Before serving, garnish the cheesecake with whipped cream, fresh peach slices, raspberries, and a dusting of powdered sugar.

Nutritional Information (per slice):

  • Calories: 410 kcal
  • Prep Time: 30 minutes
  • Cooking Time: 50 minutes
  • Total Time: 5 hours 20 minutes
  • Servings: 12 slices

20 Secrets to Achieve the Perfect Peach Raspberry Swirl Cheesecake

  1. Room Temperature Ingredients:
    • Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy filling.
  2. Fresh Fruit:
    • Use fresh, ripe peaches and raspberries for the best flavor and texture.
  3. Proper Crust:
    • Press the graham cracker crust firmly into the pan to ensure it holds together well when sliced.
  4. Avoid Overmixing:
    • Mix the cheesecake batter just until the ingredients are combined to avoid incorporating too much air, which can cause cracks.
  5. Water Bath:
    • Bake the cheesecake in a water bath to maintain even temperature and prevent cracking.
  6. Don’t Open the Oven Door:
    • Avoid opening the oven door during baking to maintain a consistent temperature and prevent the cheesecake from sinking or cracking.
  7. Cooling in Oven:
    • Let the cheesecake cool gradually in the oven to prevent sudden temperature changes that can cause cracks.
  8. Warm Jams:
    • Warm the peach and raspberry jams slightly to make them easier to swirl into the cheesecake.
  9. Swirl Gently:
    • Use a toothpick or skewer to create gentle swirls; avoid overmixing the jams into the cheesecake batter.
  10. Chill Thoroughly:
    • Chill the cheesecake for at least 4 hours, or overnight, to allow it to set properly and develop the best flavor.
  11. Garnish Just Before Serving:
    • Add fresh fruit and whipped cream garnishes just before serving to keep them fresh and vibrant.
  12. Clean Knife Slices:
    • Clean your knife between each slice for neat and attractive servings.
  13. Springform Pan:
    • Use a springform pan for easy removal and to maintain the shape of the cheesecake.
  14. No Overbaking:
    • The cheesecake should still have a slight wobble in the center when you turn off the oven.
  15. Add Lemon Zest:
    • For an extra zing, add a bit of lemon zest to the cheesecake batter.
  16. Mixing Speed:
    • Use a low mixing speed to incorporate ingredients gently and avoid adding air to the batter.
  17. Avoid Overbaking Crust:
    • Bake the crust just until set to avoid it becoming too hard.
  18. Check Jams for Seeds:
    • If using seedless jams, strain them for a smoother swirl.
  19. Room Temperature Before Serving:
    • Let the cheesecake sit at room temperature for about 15 minutes before serving for the best texture and flavor.
  20. Store Properly:
    • Store any leftovers in an airtight container in the refrigerator to keep the cheesecake fresh.

FAQ Related to Peach Raspberry Swirl Cheesecake

  1. Can I use other types of fruit?
    • Yes, strawberries, blueberries, or blackberries work well as substitutes or additions.
  2. Can I use store-bought graham cracker crust?
    • Yes, a pre-made crust can be used to save time.
  3. Can I freeze the cheesecake?
    • Yes, wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.
  4. Can I use light cream cheese?
    • Yes, but the texture and richness may be slightly different.
  5. What can I use instead of sour cream?
    • Greek yogurt can be used as a substitute for sour cream.
  6. How do I prevent the cheesecake from cracking?
    • Use room temperature ingredients, avoid overmixing, bake in a water bath, and cool gradually in the oven.
  7. Can I use a different type of crust?
    • Yes, an Oreo crust or a nut-based crust can be used for a different flavor.
  8. How do I know when the cheesecake is done?
    • The edges should be set, but the center should still have a slight wobble.
  9. Can I use sugar substitutes?
    • Yes, but the texture and taste may vary slightly.
  10. What if I don’t have a springform pan?
    • Use a regular baking dish lined with parchment paper for easy removal.
  11. Can I use low-fat ingredients?
    • Yes, but the cheesecake will be less rich and creamy.
  12. How do I store leftovers?
    • Store in an airtight container in the refrigerator for up to 5 days.
  13. Can I make mini cheesecakes?
    • Yes, use a muffin tin with liners and adjust the baking time accordingly.
  14. Can I use homemade jam?
    • Yes, homemade peach and raspberry jam can be used for a fresher taste.
  15. How do I make the whipped cream topping?
    • Whip heavy cream with a bit of powdered sugar until stiff peaks form.
  16. Can I add nuts to the crust?
    • Yes, chopped nuts like pecans or almonds can be added to the graham cracker crumbs.
  17. What if the cheesecake is too soft?
    • Ensure it’s chilled long enough and consider adding a bit more cream cheese for a firmer texture next time.
  18. Can I add alcohol to the cheesecake?
    • A splash of peach schnapps or raspberry liqueur can be added to the batter for extra flavor.
  19. How do I avoid overmixing the batter?
    • Mix on low speed just until ingredients are combined and smooth.
  20. Can I use gelatin for extra firmness?
    • Yes, a small amount of gelatin can be added to the cheesecake batter for additional stability.