PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
PEACHES & CREAM CHEESECAKE BITES
Our peach trees did amazingly well this year, so I'm trying to use their fruit in new ways. These delightfully sweet and creamy little dessert bites, topped with peaches were a hit!
Provided by Teresa G. @sokygal
Categories Fruit Desserts
Number Of Ingredients 15
Steps:
- 1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip: **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
- Preheat oven to 350°F. Place a paper cupcake liner in each of the 18 cups of 2 muffin pans.
- Place a gingersnap, flat side down, in each muffin cup. Set aside.
- Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
- Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
- Add eggs, one at a time, beating well after each.
- Spoon cream cheese mixture into prepared muffin cups, filling liners to within about 1/4 inch from the top.
- Bake at 350°F for 20 minutes.
- Make the peach topping while the cheesecakes are baking. Start by pouring 1 1/2 cups diced peaches (and their juice) into a small saucepan. Add 1 1/2 tablespoons each of granulated sugar and cornstarch, stirring to combine well. Cook, stirring constantly, over medium heat until thickened and bubbling. Remove from heat and allow to cool completely before topping the cheesecakes (may place in refrigerator to speed cooling.)
- After cheesecakes have baked, allow to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the peaches.)
- When cheesecakes have cooled, spoon about 1/2 tablespoon of the peaches onto each. Refrigerate while preparing the drizzle.
- In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together 1/2 tablespoon water, powdered sugar and 1/4 teaspoon almond extract; stir until no lumps remain. (Add extra water or powdered sugar by teaspoon until desired consistency is achieved.)
- Use a spoon to drizzle over the peaches. (I got mine a little too thin in the photo, but it was delicious!)
- Chill thoroughly before serving. Refrigerate leftovers in covered container.
PEACHES AND CREAM CHEESECAKE
Make and share this Peaches and Cream Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 497.3, Fat 31.5, SaturatedFat 18.7, Cholesterol 176.9, Sodium 285.7, Carbohydrate 47.4, Fiber 1.1, Sugar 34.6, Protein 7.9
PEACHES AND CREAM CHEESECAKE
Make and share this Peaches and Cream Cheesecake recipe from Food.com.
Provided by JustaQT
Categories Cheesecake
Time 36m
Yield 1 Cheesecake
Number Of Ingredients 13
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 'N CREAM CHEESECAKE CUPCAKES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 18 to 20 cupcakes
Number Of Ingredients 12
Steps:
- For the topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
- For the cheesecake: Preheat oven to 300 degrees F.
- Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
- For the filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.
- When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.
PEACHES AND CREAM CHEESECAKE BARS
Canned peaches are picked and packed at the peak of ripeness, sealing in their freshness, flavor and nutrition, making them the star of this easy-to-make, delectable dessert.
Provided by Kelsey Nixon
Categories dessert
Time 40m
Yield 36 Bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Spray a 9x13-inch pan with non-stick spray.
- In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan.
- Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust.
- In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look.
- Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.
PEACHES & CREAM CHEESECAKE
This is a lovely dessert and a crowd pleaser that my girlfriend Betty made and I'm so glad she gave me the recipe....simply delicious!
Provided by Katherine in Alberta
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 9 x 13 glass cake pan.
- Combine flour, baking powder, salt, vanilla pudding, melted margarine, milk and eggs.
- Beat for 2 minutes and spread into prepared pan.
- Drain the peaches and reserve 1/2 cup of the juice.
- Arrange the peaches over the batter.
- Beat together the 2 pkg of softened cream cheese and 1 cup sugar.
- Add 1/2 cup of peach juice and beat until mixed.
- Spread over top of the peaches.
- Combine 1/4 cup white sugar and 2 teaspoons cinnamon.
- Sprinkle over top of the cream cheese mixture.
- Bake for 35- 40 minutes at 350.
Nutrition Facts : Calories 430, Fat 20.6, SaturatedFat 10, Cholesterol 78.9, Sodium 552.3, Carbohydrate 56.8, Fiber 1.6, Sugar 41, Protein 6.6
PEACH COBBLER CHEESECAKE
This cheesecake is full of fresh peach flavor, enhanced from the addition of bourbon. The cobbler top is the jewel here--subtle cinnamon flavor. This is such a showstopper! Garnish with fresh peaches and syrupy, warmed preserves.
Provided by thymeforpineapple
Time 11h35m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 52.9 g, Cholesterol 156.7 mg, Fat 34.8 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 20.9 g, Sodium 499.4 mg, Sugar 36.2 g
PEACHES AND CREAM CHEESECAKE CRUMBLE
Fresh peaches (you can use frozen, too!), cream cheese and sugar cookie mix make this stellar new dessert oh-so-easy to make and even better to eat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1/2 g
More about "peaches cream cheesecake bites recipes"
PEACHES AND CREAM CHEESECAKE | DOMINO SUGAR
From dominosugar.com
Servings 8Total Time 1 hr 10 mins
PEACHES AND CREAM MINI CHEESECAKES | KAREN'S KITCHEN …
From karenskitchenstories.com
EASY NO BAKE CHEESECAKE RECIPE (WITH SAUTéED PEACHES)
From thehungrybites.com
PEACHES AND CREAM MINI CHEESECAKES - HAPPILY THE HICKS
From happilythehicks.com
PEACHES AND CREAM CHEESECAKE BARS
From dinneratamandas.com
VEGAN CANDIED PEACHES AND CREAM CHEESE TOAST BITES - LIV B.
From itslivb.com
SARA LEE FROZEN BAKERY | RECIPES
From saraleefrozenbakery.com
STUFFED PEACHES AND CREAM COOKIE BITES - DIVASCANCOOK.COM
From divascancook.com
ROUGH DAYS {RECIPE: PEACHES AND CREAM NO BAKE CHEESECAKE}
From dineanddish.net
THE ULTIMATE CREAM CHEESE PEACH COBBLER RECIPE
From twelveonmain.com
PEACHES AND CREAM CHEESECAKE - PUMPKIN 'N SPICE
From pumpkinnspice.com
MINI PEACH CHEESECAKES: A QUICK NO-BAKE DESSERT - CHOPNOTCH
From chopnotch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love