Peach Raspberry Cheesecake

Feeds: 8-10 ‍Prep Time: 20 mins

Cook Time: 20 mins Chill Time: 60 mins

Total Time: 1hr 40 mins

Ingredients

Crust
• 3 cups graham cracker crumbs
• 3/4 cup melted butter
• 1 tbsp brown sugar

Filling
• 1 block cream cheese, softened
• 1 (473 mL) carton whipping cream
• 3 tbsp powdered sugar
• 1 tbsp bourbon vanilla

Peach Topping
• 4-6 Okanagan peaches, sliced
• 1 heaping tbsp honey
• 1 tbsp brown sugar

Assembly
• About 1½ cups raspberry spread
• Reserved graham crumbs for topping

• Directions

  1. Mix the graham crumbs, melted butter, and brown sugar. Press into a pan and bake at 350°F for 8-10 minutes. Let cool completely, reserving about 1 tbsp of the crumbs for topping.

  2. Beat the cream cheese, whipping cream, powdered sugar, and vanilla together until thick and fluffy. Refrigerate until ready to use.

  3. In a frying pan, sauté the sliced peaches with the honey and brown sugar until softened but still holding their shape. Let cool slightly.

  4. Spread a generous layer of raspberry spread over the cooled crust.

  5. Spoon the cheesecake filling over the raspberry layer.

  6. Top with the sautéed peaches and finish with the reserved graham crumbs.

  7. Refrigerate for at least 1 hour before serving.