Best Peachesn Cream Cornbread Cheese Cake Recipes

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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



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

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

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

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

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

PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE



Philadelphia No-Bake Peaches 'n' Cream Cheesecake image

Make and share this Philadelphia No-Bake Peaches 'n' Cream Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 15m

Yield 16 serving(s)

Number Of Ingredients 7

2 cups graham cracker crumbs
6 tablespoons margarine, melted
1 cup sugar, divided
4 (8 ounce) packages philadelphia neufchatel cheese, 1/3 less fat than cream cheese, softened
1 (3 ounce) package jello brand peach gelatin
2 fresh peaches, chopped
1 (8 ounce) container Cool Whip Lite, whipped topping, thawed

Steps:

  • Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
  • Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
  • Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
  • SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.

Nutrition Facts : Calories 334.4, Fat 20.5, SaturatedFat 10.9, Cholesterol 43.4, Sodium 374.6, Carbohydrate 31.6, Fiber 0.5, Sugar 24.7, Protein 7.4

PEACHES AND CREAM CAKE



Peaches and Cream Cake image

I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.

Provided by Angie in St. Charles

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter, melted
1 egg
2 (29 ounce) cans of sliced peaches, reserve peach juice from cans for topping
2 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon cinnamon

Steps:

  • Drain peaches, reserving 1-3 T juice for the topping and set aside.
  • Combine cake mix, melted butter, and egg in medium bowl.
  • A soft dough will form.
  • This can be done by hand or with an electric mixer.
  • Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
  • Cover dough with drained peaches.
  • To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
  • Spread over peaches.
  • Sprinkle with cinnamon.
  • Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.

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