Best Peaches And Cream Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

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

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) box regular vanilla pudding mix
3 tablespoons soft butter
1/2 cup milk
1 egg
15 -20 ounces sliced peaches
8 ounces cream cheese
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

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



Peaches and Cream Cheesecake Crumble image

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

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
6 fresh peaches, peeled, pitted and cut into 1/2-inch slices (about 6 cups)
1 teaspoon ground cinnamon

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

PEACHES AND CREAM CHEESECAKE BARS



Peaches and Cream Cheesecake Bars image

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

1 cup almonds, finely chopped
1 cup graham cracker crumbs
1/3 cup unsalted butter, softened
2 (8 oz.) packages cream cheese, softened
1 (14 oz. can) sweetened condensed milk
2 large eggs
1/4 cup lemon juice
1/2 teaspoon almond extract
2 1/2 tablespoons all-purpose flour
1 (8.75 oz. can) peaches, drained
pinch of salt

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 AND CREAM CHEESECAKE BY PAMPERED CHEF



Peaches and Cream Cheesecake by Pampered Chef image

It says to chill it in the fridge after its done, but i ate it right out of the oven once and it was good that way too!

Provided by halfrican808

Categories     Cheesecake

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

3/4 cup flour
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
3 tablespoons butter
1 (28 ounce) can sliced peaches
8 ounces cream cheese
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon cinnamon
3 tablespoons peach juice

Steps:

  • Preheat oven to 350.
  • Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
  • Add milk, egg and butter stirring until blended.
  • pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
  • Drain the peaches reserving 3 tablespoons of peach juice.
  • Arrange the peach slices over prepared layer.
  • Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
  • Spread over peaches.
  • Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
  • Bake for 30 minutes or until set.
  • Let stand until cooled.
  • Chill covered in the fridge.

Nutrition Facts : Calories 345.7, Fat 15.6, SaturatedFat 8.8, Cholesterol 68.1, Sodium 466, Carbohydrate 48.3, Fiber 2, Sugar 34.5, Protein 5.2

COPYCAT OLIVE GARDEN PEACHES AND CREAM CHEESECAKE



CopyCat Olive Garden Peaches and Cream Cheesecake image

Make and share this CopyCat Olive Garden Peaches and Cream Cheesecake recipe from Food.com.

Provided by JustaQT

Categories     Cheesecake

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 egg
1/3 cup sugar
1/4 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
2 lbs cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup peach liqueur or 1/4 cup peach schnapps (or reserved canned/fresh peaches)
2 cups peaches, ripe and fresh,sliced,drained well,canned or firm
1 pint whipping cream (or equivalent)

Steps:

  • Base: Preheat oven to 375~.
  • Lightly grease base of 10" spring form pan.
  • Beat whole egg in 1-1/2-qt bowl with mixer on high speed- 4 minutes- to a thick yellow foam.
  • Mix in sugar on low speed until smooth.
  • Add flour, water, vanilla, baking powder and salt.
  • Mix on low speed until fully blended.
  • Pour into spring form pan, roll around until level.
  • Bake 16 to 18 minutes on lowest oven rack.
  • Cool to room temp.
  • Filling: Preheat oven to 325~.
  • Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth.
  • Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained.
  • Fold in peach slices carefully- distribute evenly.
  • Pour cheesecake filling onto cooled sponge cake base.
  • Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes.
  • Cool to refrigerated temperature.
  • Topping: Top with fresh whipped cream or equivalent and serve.
  • Store up to 2 days in the fridge.

PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

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

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 cup butter or 1/4 cup margarine, melted
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon juice
2/3 cup whipping cream
1 1/3 cups peeled and finely chopped peaches
2 medium peaches, sliced
1 tablespoon lemon juice
1 cup peach preserves

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

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 »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #desserts     #eggs-dairy     #fruit     #american     #oven     #easy     #refrigerator     #potluck     #dinner-party     #heirloom-historical     #holiday-event     #picnic     #romantic     #cheesecake     #seasonal     #comfort-food     #pitted-fruit     #peaches     #taste-mood     #to-go     #equipment     #number-of-servings

Related Topics