CREAM CHEESE PEACH COBBLER
This is a fun new take on the classic peach cobbler by adding a cream cheese mixture before cooking. It adds a creamy, tangy layer, topped with the sweet cake streusel. Serve warm or cold, its great either way!
Provided by [email protected]
Categories Dessert
Number Of Ingredients 7
Steps:
- Begin by preheating your over to 350°
- Peel and slice your peaches if you are using fresh, if using canned, drain them as best you can.
- Take one egg, butter and the white cake mix and use a fork to mix it all together. It will be crumbly but stick together as well
- Spray your pan with nonstick spray
- reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan. Bake in the oven for 10 minutes.
- While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid. Make sure that it is mixed well, and smooth.
- Take your pan out of the oven, add your peaches(you can add more or add less if desired. Top the peaches with the cream cheese mixture.
- Take the remaining cake mixture and spread it across the top of the peaches and cream cheese.
- Bake in the oven for 30 minutes, or until its golden brown on top.
- Let is cool for at least 30 minutes before eating. I like it served warm and cold. Its so good!
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
PEACH COBBLER WITH CREAM CHEESE
The daughter of a friend gave me this recipe. I've been making cobblers all my life but nothing tops this. By far the best cobbler I've ever made. I was a little hesitant about the crescent rolls but wow, the combination of flavors is amazing. Thanks Sherry for this recipe. Can't wait to try it with different pie fillings.
Provided by kitkathryn
Categories Dessert
Time 50m
Yield 1 PAN, 8 serving(s)
Number Of Ingredients 4
Steps:
- Spray a 9 x13 pan with pam. Lay one can of crescent rolls on bottom of pan and mash to seal edges. Mix softened cream cheese with sugar and spread on top of rolls. Pour two cans of pie filling on top of that. Separate second can of crescent rolls into triangles and place on top. bake in 350 oven until top rolls are brown.
STRAWBERRY CREAM CHEESE COBBLER
I recently saw a recipe online for strawberry cream cheese cobbler. Well, this is my version. It is awesome!
Provided by Nauntie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into the bottom of a 9x13-inch glass baking dish.
- Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.
- Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 28 g, Cholesterol 32.3 mg, Fat 11.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 7.2 g, Sodium 269.3 mg, Sugar 18.9 g
EASY PEACH COBBLER WITH CREAM CHEESE PIE CRUST
I adapted this recipe from Sunset Magazine's "Cobbler for a Crowd". I did cut the sugar in the original recipe, which also calls for fresh fruit which has a better texture. I do add some fresh peaches for that reason when it is available.
Provided by Amy in Hawaii
Categories Dessert
Time 2h
Yield 12-14 serving(s)
Number Of Ingredients 10
Steps:
- Drain canned peaches; reserve 3/4 cup of syrup.
- Place peaches in a large non-reactive bowl; add reserved syrup, tapioca, and lemon juice. Mash 1/3 of the peaches with a potato masher and set aside. You may also use fresh peaches (increase sugar to 1 cup),or combine with another fruit: blueberries, pineapple, or pears to make one gallon total.
- Combine sugar and cinnamon. Add half of spice mixture to peaches and stir.
- Stir peaches gently every 5 minutes.
- Meanwhile, cream together cream cheese, butter,and sugar.
- Add flour slowly mixing until the dough comes together and is well blended.
- Pat out dough into a ball and flatten to 1 inch thick. Wrap in plastic wrap and chill 30 minutes.
- Preheat oven to 350 degrees.
- Roll out dough into a rectangle approximately 1 inch larger than the baking pan on a lightly floured piece of waxed paper.
- Pour peach mixture into baking pan.
- Place dough on top of peaches. Method 1. Gently roll dough onto rolling pin; transfer to the pan and roll dough over the top. Method 2. Pick up waxed paper with dough on it and gently put the dough side down over the pan; then peel off the waxed paper.
- Fold edges of pastry under so pastry edges are flush against the pan.
- Cut slashes in top of the pastry to let steam out.
- Beat 1 large egg white until foamy; then brush lightly on pastry.
- Sprinkle remaining cinnamon sugar blend on top of pastry.
- Bake at 350 degrees for 1 hour or until golden brown.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 434.4, Fat 13.2, SaturatedFat 7.7, Cholesterol 36, Sodium 166.3, Carbohydrate 79.2, Fiber 4.2, Sugar 53.8, Protein 4.4
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