Best Cheesecake Filled Peaches Recipes

Cheesecake Filled Peaches image

Provided by oddspirit07

Categories Cheesecake

Time 40m

Yield 12 halves, 6 serving(s)

Number Of Ingredients 7

6 peaches, halved
1/4 cup butter, melted
3 tablespoons cinnamon sugar
4 ounces cream cheese, softened
1 egg yolk
1 1/2 teaspoons vanilla
1/4 cup sugar

Steps:

Preheat oven to 350. Line a 15 x 10 x 1" baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so the halves will stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk & vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
Bake, uncovered, about 30 minutes or until lightly browned & softened. Serve warm or at room temperature.
NOTE: Use a purchased cinnamon-sugar mixture or combine 3 tablespoons granulated sugar with 1 teaspoon ground cinnamon.

Nutrition Facts : Calories 258.9, Fat 15.2, SaturatedFat 8.8, Cholesterol 68.8, Sodium 129.8, Carbohydrate 29.9, Fiber 2.2, Sugar 27.9, Protein 3

Peach Cheesecake image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Unsalted butter, for the pan
Gingersnaps, for the pan
3 8-ounce packages cream cheese, softened
1 cup sugar
1/2 easpoon grated orange zest
1/4 teaspoon salt
3 large eggs
1/4 cup peach nectar
3 peaches, sliced
2 tablespoons fresh orange juice
1 teaspoon sugar

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.