Peach Cheesecake 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.

PEACH UPSIDE-DOWN CHEESECAKE

Steps:

• Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

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:

• For Crust: Preheat oven to 350 degrees F.
• Add butter to graham cracker crumbs and stir until evenly moistened.
• Press crumbs over bottom and 1 inch up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.
• For Filling: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
• Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes.
• Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla.
• Spoon half of cheese mixture (about 3 cups) into crust.
• Spoon peach compote over by tablespoonfuls, spacing apart.
• Top with remaining cheese mixture.
• Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, 60 to 75 minutes, until brown on top and center is set.
• Place hot cheesecake on rack; cool 5 minutes.
• Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)
• For Glaze: combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl.
• Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge.
• Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.

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.

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY

Steps:

• Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
• Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
• Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
• Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
• In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
• Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
• Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
• Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
• In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
• Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
• Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
• Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
• Release the springform and remove the parchment, then slice and serve.
• Enjoy!

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 COBBLER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
• Stir together graham cracker crumbs, melted butter, sugar, and salt for crust in a medium bowl until evenly combined. Press crumb mixture along the bottom and up the sides of the prepared pan.
• Bake in the preheated oven until set and golden, about 10 minutes. Remove from the oven and cool on a wire rack for 30 minutes. Leave the oven on.
• Prepare the cheesecake while crust cools: Beat together cream cheese and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating on low until just combined after each addition. Beat in flour and salt on low until just combined. Beat in bourbon and preserves on low until just combined. Fold in chopped peaches until just combined. Pour filling into the cooled crust.
• Gently jiggle pan to smooth top. Place cheesecake in a plastic slow cooker liner; transfer to a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in the oven. Pour warm water into the roasting pan to come halfway up sides of pan, making sure you do not get any water into the slow cooker liner.
• Bake in the preheated oven until cheesecake is just set on top, about 35 minutes.
• While cheesecake bakes, prepare the topping: Beat butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg, beating on low until just combined. Whisk together flour, baking powder, cinnamon, and salt in a small bowl; add to butter mixture with mixer on low, beating until just combined.
• Open the oven door and carefully slide out rack with cheesecake without removing from oven. Carefully dollop topping mixture by spoonfuls over cheesecake. Carefully slide rack back in and close oven.
• Continue baking until topping is golden on top and cheesecake is almost set in center, about 1 hour. Turn oven off and prop oven door ajar about 1 inch. Let cheesecake stand in oven for 1 hour.
• Remove cheesecake from oven and remove from roasting pan. Let cool at room temperature for 1 hour. Remove cheesecake from the liner and transfer to the refrigerator. Chill, uncovered, at least 6 hours or up to 12 hours. Remove metal collar from cheesecake before slicing and serving.

PEACH MELBA CHEESECAKE

Steps:

• Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
• Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
• Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
• In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
• Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.