Blackberry Nectarine Lush



1 2/3 cup graham cracker crumbs

1/2 cup granulated sugar

1/4 cup unsalted butter, melted


2 (8 oz) packages of cream cheese, softened

4 eggs, beaten

1 cup granulated sugar

1 tsp vanilla

1 pint Blackberry-Nectarine Preserves

Whip Cream-

2 cups heavy cream

1/4 cup powdered sugar

2 tsp vanilla


1. Preheat oven to 375º. Coat a 9x13 pan with cooking spray.

2. In a large mixing bowl, combine graham cracker crumbs and sugar. Add melted butter and stir to combine. Press crumb mixture into prepared pan evenly.

3. In a stand mixer, cream the cream cheese until softened. Mix in the eggs, sugar, and vanilla. Pour cream cheese mixture over crust. Bake in preheated oven for 20 minutes, or until top is dry. Remove to a cooling rack and allow to cool completely before proceeding. 

4. Spread Blackberry-Nectarine Preserves over the cheesecake topping. 

5. Prepare the whip cream- in a stand mixer, combine heavy cream, powdered sugar, and vanilla. Beat until fluffy. Spread the whip cream over the preserves. Cool dessert in the fridge for at least 4 hours before serving.