No Bake Peaches And Cream Cheesecake For Two Recipes
PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE
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
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 CHEESECAKE
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
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.
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- Pulse graham crackers in a food processor until finely ground, 10 to 15 times. Add melted butter and 1/2 teaspoon salt; pulse until crumbs are evenly moistened, about 5 times. Transfer crumb mixture to a 9-inch springform pan, and press onto bottom and about 1 1/4 to 1 1/2 inches up sides, tapering top edge as you press up sides. Freeze 30 minutes.
- In a clean food processor, combine sliced peeled peaches, 6 tablespoons agave, and 1/2 teaspoon salt; process until smooth, about 2 minutes. Transfer to a large bowl, and refrigerate until chilled, about 30 minutes.
- In a clean food processor, combine cream cheese, ricotta, lemon juice, sugar, remaining 6 tablespoons agave, and remaining 1 teaspoon salt. Process until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a second large bowl.
- Spread half of cream cheese filling in prepared crust in an even layer; freeze 45 minutes. Chill remaining cream cheese filling (do not let it become too firm). Carefully spread half of chilled peach puree in an even layer on top of cream cheese filling in pan; freeze 45 minutes. Carefully spread remaining cream cheese filling in an even layer on top of peach layer; freeze 45 minutes. Spread remaining peach puree on top. Cover pan with plastic wrap; freeze until firm but not completely frozen, 3 to 4 hours.
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