Peach Cheesecake Dessert Recipes

QUICK AND EASY PEACH CHEESECAKE

Steps:

• Beat cream cheese in a large bowl with an electric hand mixer until smooth.
• Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• Beat vanilla and peach preserves into cream cheese mixture until combined.
• Fold whipped topping into cream cheese mixture until evenly smooth.
• Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.

NO BAKE PEACH CHEESECAKE

Steps:

• In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
• Add melted butter and mix everything until your have a coarse mixture.
• Dump this cookie mixture into a 6 inch springform pan.
• Press it down tightly, using the flat base of a drinking glass or measuring cup.
• Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.
• In a mixing bowl, add cream cheese and whipped cream and mix until thoroughly combined.
• Add powdered sugar and mix again.
• Add melted white chocolate and mix until you have a smooth and creamy mixture.
• Stir in the small peach pieces.
• Spoon this mixture on top of the graham cracker crust.
• Refrigerate this cake overnight or at least 6 hours (or until the cheesecake layer sets).
• Place a small saucepan on medium heat and add jam and water.
• Stir continuously until the jam melts into a smooth and thick syrup.
• Allow this syrup to cool down.
• While that's cooling, remove your cheesecake from the springform pan.
• Arrange peach slices on top of the cake.
• Pour the peach syrup on top of the cake and enjoy!

PEACH CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
• Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
• Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
• Bake in the preheated oven until set in the center, 30 to 35 minutes.

FRESH PEACH CHEESECAKE

Steps:

• PREHEAT OVEN 325 degrees F.
• SPRAY BOTTOM 9 IN.
• SPRINGFORM PAN LIGHTLY WITH OIL.
• FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
• BOWL,MIX WELL.
• PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
• BAKE 8-10 MINS.
• ,REMOVEAND COOL.
• REDUCE HEAT TO 250 degrees F.
• FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
• GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
• ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
• GENTLY STIR IN PEACHES.
• POUR INTO BAKED CRUST.
• PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
• PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
• BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
• TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
• COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
• IF DESIRED GARNISH WITH FRESH PEACHES.

PEACH CHEESECAKE

Steps:

• Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
• Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
• Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.