Cheesecake Stuffed Peaches Recipes

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY

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!

CHEESECAKE-STUFFED PEACH HALVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with parchment paper; set aside.
• Trim a very thin slice from the round side of each Peach (6) half so halves stand flat on the baking pan. Dip peach halves in Butter (1/4 cup) to coat. Arrange peach halves, cut sides up, in prepared pan.
• Sprinkle cut sides of peaches with the Cinnamon Sugar (3 tablespoon) mixture; set aside.
• In a medium mixing bowl beat Cream Cheese (4 ounce) with a mixer on medium speed until smooth. Add Granulated Sugar (1/4 cup), yolk of the Egg (1), and Pure Vanilla Extract (1 1/2 teaspoon). Beat until combined.
• Spoon cream cheese mixture into peach centers. Bake, uncovered, about 30 minutes or until lightly browned and softened.
• Serve warm or at room temperature.

CHEESECAKE-STUFFED PEACHES

Steps:

• Preheat oven to 350. Line a 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 side up, in prepared pan. Sprinkle cut side of peaches with cinnamon sugar; set aside.
• In medium mixing bowl, beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
• Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.

CHEESECAKE STUFFED PEACHES

Steps:

• Preheat oven to 350 degrees.
• Line a 15x10x1 inch baking pan with parchment paper; set aside.
• Trim a very thin sliced from the rounded 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 the prepared pan.
• Sprinkle cut sides of peaches with cinnamon sugar; set aside.
• In a medium mixing bowl beat softened cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
• Bake, uncovered, about 30 minutes or until lightly browned and softened. Sprinkle with granola. Serve warm or room temperature.

PEACH COBBLER CHEESECAKE

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.