Melba Cheesecake Pie
Indulge in the heavenly flavors of Melba Cheesecake Pie, a luscious dessert that combines the creamy decadence of cheesecake with the bright, fruity charm of a classic Peach Melba. This recipe features a buttery graham cracker crust filled with a silky cream cheese mixture, baked to perfection and topped with a glossy layer of peach preserves and fresh, sugar-dusted raspberries. With just 20 minutes of prep and simple steps, this dessert is both impressive and achievable, making it perfect for celebrations or an elevated treat. Garnish with fresh mint for an elegant touch and serve it chilled for a refreshing finish. Keywords: Melba Cheesecake Pie, peach raspberry cheesecake, easy cheesecake pie, creamy dessert recipe, fruit-topped cheesecake.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 units large eggs
- 0.5 cups heavy cream
- 0.5 cups peach preserves
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar
- 4 leaves fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy, approximately 2–3 minutes.
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Mix in the heavy cream until fully incorporated.
Pour the cream cheese mixture into the pre-baked crust, spreading it evenly.
Bake the pie at 325°F (165°C) for 40–45 minutes, or until the edges are set but the center slightly jiggles when shaken.
Remove the pie from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or until fully chilled.
In a small saucepan over low heat, warm the peach preserves until melted. Remove from heat and let it cool slightly.
Spread the melted peach preserves over the chilled cheesecake pie.
In a small bowl, gently toss the fresh raspberries with the powdered sugar.
Scatter the raspberries over the peach preserve layer.
Optional: Garnish with fresh mint leaves before serving.
Slice and serve chilled. Enjoy your Melba Cheesecake Pie!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 43.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
