Blueberry Peach Cheesecake with Graham Cracker Crust

👩‍🍳 Instructions

1️⃣ Prepare the Crust:

1. Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment.
2. In a medium bowl, stir together graham cracker crumbs and melted butter until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan to form an even crust. Use the bottom of a measuring cup to press it down firmly. Set aside.

2️⃣ Make the Cheesecake Filling:

4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy (2–3 minutes).
5. Add sour cream, then the eggs one at a time, beating well after each addition. Stir in vanilla extract.
6. If using, gently fold in fresh blueberries. Pour the cheesecake batter over the prepared crust.
7. Optional: Add spoonfuls of blueberry puree on top and use a knife or skewer to swirl it through the batter for a marbled effect.

3️⃣ Bake & Cool:

8. Bake for 50–60 minutes, or until the center is set but slightly jiggly. Do not overbake — it will continue setting as it cools.
9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Transfer to the fridge and chill for at least 4 hours, or overnight, until completely set.

4️⃣ Decorate & Serve: