Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ teaspoon ground cinnamon
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 ½ cups heavy whipping cream
- 4 cups fresh peaches, sliced (about 4-5 medium peaches)
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon (for peach compote)
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- ½ cup fresh blackberries
- 2 tablespoons fresh mint, chopped (for garnish, optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ teaspoon ground cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 15 minutes while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice, beating until well combined and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assemble Cheesecake Base: Pour the cream cheese filling over the chilled graham cracker crust. Smooth the top with a spatula. Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or until firmly set.
- Prepare Peach Cobbler Compote: In a medium saucepan over medium heat, combine sliced peaches, brown sugar, 1 teaspoon ground cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until peaches begin to soften and release their juices. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the peach mixture and cook for another 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and let cool completely to room temperature.
- Prepare Fruit Salad: In a separate bowl, gently combine fresh blueberries, raspberries, and blackberries. If desired, lightly toss with a squeeze of fresh lemon juice to enhance flavors.
- Final Assembly: Once the cheesecake is set and the peach compote is completely cooled, carefully remove the springform pan sides. Spread the cooled peach cobbler compote evenly over the top of the cheesecake. Arrange the fresh fruit salad over the peach compote. Garnish with chopped fresh mint, if using. Serve immediately or keep chilled until ready to serve.
Notes
For best results, allow the cheesecake to chill overnight. You can substitute fresh peaches in the compote with good quality canned peaches (drained) if fresh are not in season. For a richer crust, add 2 tablespoons of finely chopped pecans or walnuts to the graham cracker mixture. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Chilling, Light Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg