PEACH SAUCE
This peach sauce recipe is so easy, and can be made with any kind of fruit that you like. Spoon over vanilla ice cream for an extra special treat!
Provided by Baked Bree
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Add peaches, water, sugar, cornstarch, nutmeg, cinnamon, and salt to a saucepan.
- Bring to a boil, and cook for one minute. Remove from heat, and add vanilla or almond extract.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 9 g, TransFat 0 g
NO BAKE PEACH CHEESECAKE
This easy no bake peach cheesecake recipe is so rich and creamy. Made with simple ingredients already in your pantry. Perfect peaches and cream dessert!
Provided by CakeWhiz
Categories Dessert
Time 6h10m
Number Of Ingredients 12
Steps:
- In a mixing bowl, add the graham cracker crumbs, coconut, brown sugar and mix everything roughly with a fork.
- Add melted butter and mix everything until your have a coarse mixture.
- Dump this cookie mixture into a 6 inch springform pan.
- Press it down tightly, using the flat base of a drinking glass or measuring cup.
- Chill this graham cracker crust in the fridge for 30 minutes or until it becomes hard.
- In a mixing bowl, add cream cheese and whipped cream and mix until thoroughly combined.
- Add powdered sugar and mix again.
- Add melted white chocolate and mix until you have a smooth and creamy mixture.
- Stir in the small peach pieces.
- Spoon this mixture on top of the graham cracker crust.
- Refrigerate this cake overnight or at least 6 hours (or until the cheesecake layer sets).
- Place a small saucepan on medium heat and add jam and water.
- Stir continuously until the jam melts into a smooth and thick syrup.
- Allow this syrup to cool down.
- While that's cooling, remove your cheesecake from the springform pan.
- Arrange peach slices on top of the cake.
- Pour the peach syrup on top of the cake and enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 59 g, Protein 4 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 240 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving
QUICK AND EASY PEACH CHEESECAKE
This cool, creamy pie is super easy and delicious! It can be made using all low-calorie ingredients for a light dessert!
Provided by lchoward
Categories Desserts Cakes Peach Cake Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- Beat cream cheese in a large bowl with an electric hand mixer until smooth.
- Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
- Beat vanilla and peach preserves into cream cheese mixture until combined.
- Fold whipped topping into cream cheese mixture until evenly smooth.
- Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 18.4 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 212.5 mg, Sugar 40 g
CHEESECAKE WITH PEACH TOPPING
The Cheesecake with Peach Topping recipe out of our category Cheesecake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 4h
Yield 1
Number Of Ingredients 12
Steps:
- For the crust, heat the sugar in a pot and melt. Add the butter, then stir in the granola and nuts. Pour the mixture about 1 cm (approximately 1/2 inch) thick in a springform pan lined with parchment paper and smooth. Chill and allow to solidify.
- For the filling, soak the gelatin in cold water. Whip the cream. Stir the quark with sugar and lemon juice. Place the dripping wet gelatin in a small saucepan and melt over low heat. Stir into the quark mixture. Fold in the cream and spread the quark mixture on the crust. Allow to chill in a refrigerator.
- Drain the peaches, reserve the juice and cut into slices. Stir the cornstarch with some of the juice. Bring the remaining juice and water (to make 250 ml or about 1 cup of liquid) to a boil. Stir in the cornstarch and cook to thicken. Pour in the peaches and the liquor and remove from the heat. Set aside to cool, stirring occasionally. To serve, cut the cake into slices and pour the peaches and sauce over each.
Nutrition Facts : Calories 4572 kcal, Fat 239 g, SaturatedFat 124.9 g, Protein 172 g, Carbohydrate 417 g, Sugar 256 g, Cholesterol 516 mg
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
FRESH PEACH CHEESECAKE
I DON'T REMEMBER EXACTLY WHERE I GOT THIS RECIPE BUT IT'S ONE OF MY FAVORITES.FRESH PEACHES ARE IN RIGHT NOW SO TAKE ADVANTAGE OF THEM AND MAKE THIS GREAT CHEESECAKE.
Provided by Gina McNEILL
Categories Cheesecake
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT OVEN 325 degrees F.
- SPRAY BOTTOM 9 IN.
- SPRINGFORM PAN LIGHTLY WITH OIL.
- FOR CRUST: STIR TOGETHER GRAHAM CRACKER CUMBS,BUTTER AND SUGAR IN MED.
- BOWL,MIX WELL.
- PRESS MIXTURE INTO BOTTOM OF PREPARED PAN.
- BAKE 8-10 MINS.
- ,REMOVEAND COOL.
- REDUCE HEAT TO 250 degrees F.
- FOR FILLING: BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY IN LARGE BOWL.
- GRADUALLY BEAT IN SUGAR UNTIL WELL BLENDED.
- ADD FLOUR, VANILLA, PEACH FLAVOR,EGGS, AND HEAVY CREAM:BEAT WELL.
- GENTLY STIR IN PEACHES.
- POUR INTO BAKED CRUST.
- PLACE SHALLOW PAN OF WATER ON BOTTOM RACK OF OVEN.
- PLACE SPRINGFORM PAN ON COOKIE SHEET IN TOP HALF OF OVEN.
- BAKE 1 Hour 15 MINutes, UNTIL SET BUT STILL JIGGLY IN THE CENTER.
- TURN OFF OVEN AND LEAVE CHEESECAKE IN OVEN WITH DOOR AJAR FOR 1 HouR.
- COOL COMPLETELY ON WIRE RACK, THEN REFRIGERATATE AT LEAST 4 HouRS.
- IF DESIRED GARNISH WITH FRESH PEACHES.
Nutrition Facts : Calories 348.8, Fat 24.2, SaturatedFat 13.3, Cholesterol 115.5, Sodium 255.6, Carbohydrate 28.9, Fiber 0.5, Sugar 22.6, Protein 5.5
CHEESECAKE WITH FRESH PEACH TOPPING
This rich, decadent cake, topped with the season's freshest peaches, is surprising simple to whip up and sure to wow!
Provided by Catherine Cappiello Pappas
Categories Cakes
Time 55m
Number Of Ingredients 14
Steps:
- 1. Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use. Preheat oven to 350 degrees F. In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs. Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool. Once cooled, wrap the cake pan in aluminum foil and place into a pan. Fill the pan with water until the water reaches halfway up the sides of the cake pan. Without cleaning out the food processor, combine all ingredients for the cheesecake filling. Process until the mixture is light and creamy. Pour into the prepared cake pan. Bake the cheesecake for about 40-45 minutes or until the center is set. Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely. Top with fresh peaches. Cover and refrigerate for about 2 hours before serving.
More about "cheesecake with peach topping recipes"
PEACH COBBLER CHEESECAKE RECIPE | I HEART RECIPES
From iheartrecipes.com
4.6/5 (9)Category DessertCuisine SouthernTotal Time 1 hr 30 mins
PEACH CHEESECAKE RECIPE WITH COBBLER CRUMBLE
From myheavenlyrecipes.com
5/5 (1)Total Time 2 hrs 20 minsCategory DessertCalories 373 per serving
- First, make the crust: You're going to use 2 sleeves of the graham crackers, inside the box. Place the graham crackers in a blender, or food processor (you'll have about 20 -22 crackers), and pulse them until you have fine crumbs. Add the sugar, and pulse again, just to mix. Add the melted butter, and pulse until the butter and crumbs are combined. Cut out a piece of parchment paper to fit the bottom of your Springform pan, and pour the crumb mixture onto the parchment paper lined the pan. Press the crumbs evenly over the bottom of the pan with your fingers, and smooth with the back of a spoon. Place the crust in a 350-degree oven for about 8 minutes, and remove to cool.
- In the mixing bowl of your stand mixer, cream the softened cream cheese until it's light and fluffy. Add the sugar, and mix until the sugar is completely incorporated. Add the vanilla and lemon juice, and mix until well blended, and the mixture is fluffy. In a separate bowl, beat the eggs with a whisk, until they're light yellow and well blended. Scrape down the sides of the mixing bowl, and blend the cream cheese again, making sure all the cheese mixture is well blended. Pour the eggs into the cream cheese mixture, and mix in short bursts on low, just to stir the eggs into the cream cheese. You may need to do this 5 or 6 times, but do not turn the mixer on and leave it on. Just the short bursts to blend are all you need. When the eggs are mixed, remove the mixing bowl, and scrape the mixing bowl one more time, and stir once or twice to make sure all ingredients are incorporated. Pour the cheesecake mixture into the crust, and place the pan on the middle rack of your oven. Place a shal
- While the cheesecake is baking, place the canned pie filling in a small saucepan, and add the sugar, and 1 of the peaches, sliced, to the topping. Heat just until bubbly, and turn off the heat, and let the topping sit. It should be a little warm when you add it to the cheesecake, as the cheesecake will be hot, and cold topping may make it fall. If the topping is cool, warm it up a bit before adding to the cheesecake. Follow instructions above to place the peach topping on cheesecake. Wash and slice the other peach, cover, and place in the refrigerator. Use the peach slices to top the cheesecake before serving. I put them on each individual piece or serving.
- In a bowl, place the flour, and sugar, and mix. Add the Tablespoons of butter 2 at a time, and cut the butter into the flour mixture like you would for pie crust. Keep adding butter and cutting it into the mixture, until it becomes like small peas, and holds together, as crust would. Place a piece of parchment paper on a cookie sheet, and place the crumble on the parchment paper, and spread it out to one layer. Place in the oven, and bake at 350 degrees, for 15 to 20 minutes, watching almost constantly, and as crumble begins to brown, turn it with a spatula, breaking up any large pieces, until all the crumble is golden brown, and resembles small pieces of pie crust. When crumble is baked, remove it from the oven, and place on a rack to cool.
CHEESECAKE WITH FRESH PEACH TOPPING - LIVING THE …
From livingthegourmet.com
- Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use.
- In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs.
- Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool.
NO-BAKE FRESH PEACH CHEESECAKE DESSERT
From reallifedinner.com
Servings 20Estimated Reading Time 3 minsCategory Dessert
18 CHEESECAKE TOPPINGS YOU NEED TO TRY – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Ratings 71Published 2021-07-27
- Raspberry Coulis. Next up, coming in at a very close second to strawberry is raspberry coulis. Similarly to a strawberry glaze, making a raspberry coulis only requires a few ingredients and is simple enough to make.
- Sweet Matcha. Matcha cheesecake is becoming increasingly popular. Matcha is a Japanese green tea powder, popularly used around the world in drinks primarily but sometimes in deserts too.
- Caramel Drizzle. If silky smooth and super sweet is what you’re looking for, you’ve found it. Caramel cheesecake isn’t a super popular cheesecake topping but it's super underestimated.
- Amaretto Cherry. Cherry flavors and Amaretto go hand in hand. Boozy desserts are the ultimate indulgence, the rich fragrant flavors of the Amaretto mixed with the sharp and juicy cherries paired with velvety cream cheese filling is the perfect combination.
- Peanut Butter & Chocolate. Everyone loves Reece’s Peanut Butter Cups, so why not make a cheesecake version? It’s pretty obvious that chocolate and peanut butter are a dreamy combination.
PEACH COBBLER CHEESECAKE | A CHEESECAKE RECIPE WITH FRESH ...
From omgchocolatedesserts.com
4.6/5 (19)Total Time 2 hrs 30 minsCategory DesertsCalories 496 per serving
- In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.
- Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.
- Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
- While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.
CHEESECAKE WITH FRESH PEACH TOPPING RECIPE BY CATHERINE ...
From cookeatshare.com
5/5 (1)Total Time 55 minsCategory Quick And EasyCalories 1087 per serving
- Peel, pit and slice peaches. Toss the peached into a bowl with brown sugar and transfer to the refrigerator until ready to use.
- In a food processor, process graham crackers and butter. Pulse until the mixture resembles fine crumbs.
- Press to the bottom of an 8-inch cake pan (if you do not have a spring foam pan) and blind bake for about 5-8 minutes. Remove from oven and let cool.
11 BEST CHEESECAKE TOPPINGS - RECIPE MARKER
From recipemarker.com
- Blueberry Compote. One of the most popular and bestselling versions of cheesecake is the blueberry cheesecake. A yummy blueberry compote is unquestionably among the best toppings.
- Strawberry Glaze. This versatile strawberry sauce is perfect for your dessert. Combining a tangy fruit with a classic cheesecake brings an amazing burst of flavors.
- Melted Chocolate. Craving some chocolaty goodness? Opt for a melted chocolate topping for your cheesecake. Enjoy a rich, sweet, and indulgent sauce easily.
- Caramel Syrup. Searching for another silky smooth sauce for your cheesecake? Top your cheesecake with drizzled melted caramel. Moreover, you can try to make the salted caramel.
- Fresh Fruit Slices. Get your favorite fruits ready. Fruits are not only healthy and flavorful, but they also offer a delightfully sweet and zesty mix that fits well with cheesecake’s creamy and salty taste.
- Oreo Cookies. Are you a fan of Oreos? Crush the cookies and use them as topping for your classic cheesecake. Splash some chocolate or caramel syrup over your Oreo cookies for added flavor.
- Chocolate Shavings. Grab your favorite chocolate bar to top your cheesecake. You can use any kind of chocolate you want: milk, white, dark, or a mix of everything.
- Reese’s Peanut Butter Cups. Enhance your cheesecake’s delicacy with Reese’s peanut butter cups. Savor the sweet, nutty, and salty combo of these famous treats.
- Candies and Cookies. Make your cheesecake fun and colorful with candies and cookies as toppings. This pick will make both kids and kids-at-heart delighted.
- Matcha. Want an Asian twist? Top your cheesecake with this Japanese green tea powder. Matcha has a subtly bitter flavor, which is wonderful since it emphasizes the sweet taste of your cheesecake.
17 CHEESECAKE TOPPING IDEAS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
4.7/5 (19)Estimated Reading Time 6 minsCategory ToppingsPublished 2020-05-01
CHEESECAKE WITH PEACH TOPPING RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 1 hr 40 minsCategory Dessert
NO BAKE CHEESECAKE DESSERT WITH PEACH GLAZE TOPPING
From theidearoom.net
Reviews 5Estimated Reading Time 2 mins
PEACH COBBLER CHEESECAKE RECIPE | COZYMEAL
From cozymeal.com
Category DessertCalories 639 per servingTotal Time 6 hrs 55 mins
PEACH COBBLER TOPPED CHEESECAKE | IMPERIAL SUGAR
From imperialsugar.com
Servings 1Category Cheesecakes
PEACHES AND CREAM CHEESECAKE | DOMINO SUGAR
From dominosugar.com
Servings 8
CHEESECAKE FRESH PEACH TOPPING - RECIPES | COOKS.COM
From cooks.com
PEACH COBBLER CHEESECAKE - RECIPES NEED
From recipesneed.com
PEACH CHEESECAKE RECIPE WITH COBBLER CRUMBLE - TOBE NEWS
From tobedeal.com
FRESH PEACH TOPPING FOR CHEESECAKE RECIPES
From tfrecipes.com
15 CHEESECAKE TOPPINGS FROM SCRATCH - COOKING WITH MAMMA C
PEACH TOPPING FOR CHEESECAKE RECIPES
From tfrecipes.com
10 BEST BAKED CHEESECAKE TOPPING RECIPES | YUMMLY
From yummly.com
PEACH CHEESECAKE PIE - BIG BEAR'S WIFE
From bigbearswife.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