Raspberry Peach Cheesecake Recipe
Grab the Instant Pot to whip up this easy and tasty raspberry peach cheesecake recipe. This is so light, creamy, and fresh. Is great topped with fresh fruit.
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Servings: 8
Ingredients
Crust:
- 2 Cups Vanilla Wafers crushed
- 4 Tbsp Butter melted
- 3 Tbsp Brown Sugar
Cheesecake Filling:
- 1 Cup Raspberries
- 3 Lg Eggs
- 32 oz Cream Cheese room temp
- 1 Tsp Vanilla
- 2 Cups Sugar
- 4 Tbsp Sour Cream
- 2 Tbsp Flour
- 1 Cup Peaches
Frosting/Topping:
- 1 1/2 Cups Heavy Whipping Cream
- 1 Cup Peaches
- 1 Cup Raspberries
- 8 oz Cream Cheese room temp
- 1 Cup Powdered Sugar
- 1 Tsp Vanilla
Instructions
Crust:
- Start by mixing the crust. Combine the crushed wafers, butter, and brown sugar together with a fork until it is about the consistency of wet sand.
- Next, cut a circle piece of parchment paper to fit the bottom of the 8-inch cheesecake pan. Place the paper in the pan and grease or spray the sides of the pan and the paper.
- Dump the crumb mixture into the bottom of the pan. Pack it into the bottom and about ¼ of an inch up the sides of the pan.
- Pop pan with crust in the freezer while you make the filling.
Cheesecake Filling:
- In a stand mixer or large mixing bowl, beat cream cheese until smooth.
- Add vanilla, sour cream, flour, and 1 1/2 cups sugar to cream cheese and mix until thoroughly combined.
- Add in eggs and mix until combined. Just be sure not to over mix as we don’t want a lot of air in the eggs.
- Now divide the mixture into two bowls. One with ⅔ of the mixture and the other bowl with ⅓ mixture.
- Puree 1 cup raspberries and ¼ cup sugar together.
- Mix or puree 1 cup diced peaches with ¼ cup sugar.
- Now fold in the peach mixture into the ⅔ bowl cheesecake batter.
- Then fold in the raspberry mixture into the ⅓ bowl.
- Next, pour ½ of the peach cheesecake filling over the crust.
- Then pour ½ of the raspberry cheesecake filling over the peach and swirl with a butter knife or skewer. Be careful not to hit/dig up the crust.
- Repeat the step with the second halves of each mixture.
- Cover pan with foil and seal edges.
- Pour 1½ cups of water to the bottom of the inner Instant Pot. Place cheesecake on trivet or sling and lower into the Instant Pot.
- Put the lid on the pot and close the valve to Seal. Cook on high pressure for 50 minutes.
- When it beeps that it is done, allow to sit in the pot for 10 minutes, then open the valve to release the rest of the pressure.
- Remove from the Instant Pot and place the pan on a wire rack on the counter to cool to room temp.
- When cooled to room temp, place the pan in the fridge to chill for two or more hours before removing the cheesecake from the pan.
Frosting/Topping:
- In a small bowl or stand mixer beat whipping cream until stiff peaks form.
- In a large bowl or stand mixer mix cream cheese, vanilla, and sugar together until smooth.
- Fold in the whipped cream into the cream cheese mixture.
- Once the cheesecake is totally cooled spread the topping over the top of the cheesecake.
- Garnish with the rest of the peaches and fresh raspberries.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.