Peaches And Cream Cheesecake Crumble Recipes

PEACHES AND CREAM CHEESECAKE

Steps:

• In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in vanilla extract and lemon juice.
• Stir in whipping cream; fold in peaches.
• Pour mixture over the crust.
• Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
• Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
• Drizzle warm preserves over the cheesecake.

PEACHES AND CREAM CHEESECAKE

Steps:

• Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
• Drain and save juice from sliced peaches.
• Arrange peaches over batter.
• Mix cream cheese, sugar and peach juice.
• Beat until smooth.
• Spoon over the top, keeping 1 inch from edges.
• Mix sugar and cinnamon and sprinkle over the top.
• Bake at 350°F for 30 to 35 minutes.

PEACHES AND CREAM CHEESECAKE CRUMBLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.
• In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.
• In large bowl, toss peaches with remaining 1/4 cup sugar and the cinnamon. Distribute peaches evenly in baking dish. Spoon tablespoonfuls cream cheese mixture randomly over peaches. Sprinkle with cookie mixture.
• Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.