Peach Raspberry Cheesecake

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press this mixture evenly into the bottom of the prepared pan.
3. Make the Filling:
In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Gently fold in the diced peaches and raspberries into the cream cheese mixture.
4. Assemble the Cheesecake:
Pour the filling over the prepared crust and spread it evenly.
5. Bake:
Bake in the preheated oven for 55-60 minutes, or until the center is set (it should be slightly jiggly but firm).
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. Top and Serve:
Before serving, top the cheesecake with sliced peaches, raspberries, and peach glaze.
Garnish with whipped cream for extra indulgence.
Serving and Storage Tips