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
GRILLED PEACH CHEESECAKE PARFAITS
Grilled Peach Cheesecake Parfaits is an easy no-bake recipe for a summer dessert. Creamy cheesecake mousse topped with grilled peaches will be a delicious ending to your summer meal!
Provided by Gwynn Galvin
Categories Dessert
Time 13m
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling.
- Sprinkle cut sides of peaches with ground ginger. Brush with 1 Tb. melted butter.
- Grill, cut sides down, until just tender, 2-3 minutes. Remove from grill. Slice and reserve.
- With mixer on medium speed beat cream cheese, sugar, 2 Tbs. peach preserves and vanilla until blended and creamy.
- Fold in zest and whipped topping until combined; reserve.
- In small bowl combine graham cracker crumbs and remaining 2 Tbs. melted butter.
- To assemble parfaits: layer each serving glass with 1/4 cup cheesecake mousse mixture, 1/4 cup graham crumb mixture, 1/4 cup cheesecake mousse mixture and 1 Tbs. peach preserves. Using bottom of a spoon, gently swirl preserves into top of cheesecake mixture.
- Garnish with sliced grilled peaches.
Nutrition Facts : Calories 344 kcal, Carbohydrate 56 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 23 mg, Sodium 191 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
BOURBON PEACH STREUSEL CHEESECAKE
This Bourbon Peach Streusel Cheesecake is one of my favorite recipes. The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!
Provided by Life Love and Sugar
Categories Dessert
Time 9h25m
Number Of Ingredients 21
Steps:
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 3.
- Bake the crust for 10 minutes, then set aside to cool. 4.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside. 5.
- Reduce oven temperature to 300°F (148°C). 6. T
- make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer. 7. B
- ke the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces. 8. I
- a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 9. A
- d sour cream and mix on low speed until well combined. 10.
- dd bourbon and mix on low speed until well combined. 11.
- dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside. 12.
- n another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside. 13.
- dd about 1/4 of the cheesecake filling to the crust to make a thin layer. 14.
- et aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches. 15.
- our remaining cheesecake batter evenly over the peaches. 16.
- lace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes. 17.
- urn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you'll release the heat. 18. Re
- ove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later. 19. Pl
- ce the cheesecake back in the oven with oven door closed and leave for another 15 minutes. 20. Cr
- ck oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 21. Re
- ove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. 22. Wh
- n the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 23. To
- make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form. 24. Pi
- e a shell border around the edge of the cheesecake. I used Ateco tip 844. 25. Sp
- inkle remaining baked streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.
Nutrition Facts : ServingSize 1 Slice, Calories 459 calories, Sugar 36.3 g, Sodium 379.9 mg, Fat 22.5 g, SaturatedFat 12.9 g, TransFat 0.5 g, Carbohydrate 55.3 g, Fiber 2.3 g, Protein 8.1 g, Cholesterol 106.4 mg
NO-BAKE PEACH GINGERBREAD CHEESECAKE PARFAIT
This No-bake Peach Gingerbread Cheesecake Parfait is ridiculously easy. Sweet and tangy cream cheese filling. It also has a distinct gingerbread layer.
Provided by Anupama
Categories Dessert
Time 17m
Yield 4
Number Of Ingredients 17
Steps:
- To make peach syrup, put all the peach Syrup ingredients in a medium saucepan. Cook over medium heat until it begins to thicken.
- Remove from heat and let it cool completely. Blend peaches until smooth. Press the puree through a sieve and discard the solids. Your peach syrup is ready. Keep it aside.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- In a large bowl with an electric mixer, beat the cream cheese and vanilla for 2-3 minutes.
- Scrape the sides and add sugar, lemon juice and whip. Next add whipped cream to the bowl.
- Use a rubber spatula to fold in the whipped cream. After that add peach syrup and fold gently.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Layer crumbled cookies, cheesecake mixture in parfait glass. Repeat layers.
- Sprinkle with cookie crumbs. Garnish with sliced Peach, and drizzle chocolate sauce.
- Place in the fridge and chill for about 1-2 hours. Serve chilled.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 213 calories, ServingSize 1 serving
NO BAKE PEACHES AND CREAM CHEESECAKE FOR TWO
No Bake Peaches and Cream Cheesecake For Two - a refreshing, cool way to end your summer evening. Made with homemade whipped cream (no Cool Whip)
Provided by Carla Cardello
Time 1h45m
Number Of Ingredients 13
Steps:
- For the peaches: In a large saucepan, bring peaches, sugar, lemon juice, and cinnamon to a boil. Boil for 5-10 minutes or until the peaches are soft. If there isn't enough liquid from the peaches, add a little bit of water. Remove from the heat and stir in the vanilla. Cool to room temperature.
- For the cheesecake: In a small bowl, mix together the crumbs and melted butter. Press into the bottom of two glasses or ramekins. Refrigerate for at least 15 minutes or until firm.
- Meanwhile, in a large mixing bowl on medium-high speed (with whisk attachment if using 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
- Gradually beat in the powdered sugar and 1/4 teaspoon vanilla then continue beating until stiff peaks form, about 2-3 minutes (when you pull the beaters up, peaks will form and not fall over).
- Transfer to another bowl and reserve 2 tablespoons whipped cream for garnish. Keep both cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, granulated sugar, and remaining 1/4 teaspoon vanilla until smooth and creamy, about 1-2 minutes. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add some of the cheesecake filling on top of each chilled crust then add some peach filling and almonds. Finish layering with the cheesecake, peaches, and almonds.
- Garnish with the reserved 2 tablespoons whipped cream. Refrigerate at least 1 hour before serving. Keep cold until ready to serve.
Nutrition Facts : Calories 230 calories, Carbohydrate 17 grams carbohydrates, Fat 17 grams fat, Protein 5 grams protein
PEACH "CHEESECAKE" PARFAIT
You're just 20 minutes from serving up this luscious take on fresh peach cheesecake-made in parfait glasses with graham cracker crumbs and mint leaves.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Mix cream cheese spread and COOL WHIP until blended.
- Spoon wafer crumbs into 4 parfait glasses; top with cream cheese mixture. Use back of spoon to press down center of cream cheese mixture in each glass.
- Top with peaches and mint. Serve immediately.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 11 g, Protein 2 g
PEACH CHEESECAKE DESSERT
This Peach Cheesecake Dessert recipe tastes like summer with a creamy cheesecake layer topped with peach pie filling, whipped cream, and caramel syrup.
Provided by The Gunny Sack
Categories Cheesecake
Time 40m
Number Of Ingredients 12
Steps:
- Mix together the crushed graham crackers, granulated sugar, ground cinnamon, and ground nutmeg.
- Add the melted butter and stir until moistened.
- Press into a 9x13" pan.
- Preheat oven to 375˚F.
- Beat cream cheese until light and fluffy.
- Add the granulated sugar, beaten eggs, and vanilla. Beat until smooth scraping the sides and bottom of the bowl.
- Spread over graham cracker crust. Bake at 375˚F for 25-30 minutes, or until done (top is dry to the touch).
- Cool completely. Top with peach pie filling and whipped topping. Drizzle with caramel syrup.
- Store in the refrigerator.
Nutrition Facts : Calories 292 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 153 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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
PEACH COBBLER PARFAITS
Time 1h
Number Of Ingredients 8
Steps:
- Drain juice of peaches into a medium saucepan.
- Chop peaches into chunks.
- Add the brown sugar, cinnamon , cornstarch and salt to the peach juice.
- Whisk together; turn heat to medium.
- Whisk and cook until bubbling.
- Take the sauce off the heat and add chopped peaches; stir to combine.
- Pour into a glass container, cover and place in refrigerator until completely cold.
- Add 1/4 cup of yogurt, 1/4 cup peach mixture and 1/8 cup granola.
- Store in the refrigerator until ready to serve.
BROOKE'S LIGHT AND LOVELY PEACH PARFAITS
Steps:
- In a medium bowl toss the peaches with brown sugar and cinnamon.
- Place a layer of the peaches in the bottom of a parfait glass. Sprinkle the peaches with a large pinch of cookie crumbs and top with the whipped cream. Repeat with two more layers of each ingredient and garnish with an additional sprinkle of the cookie crumbs. Repeat with the remaining parfait glasses and serve immediately or chill up to 4 hours before serving.
PEACH PIE CHEESECAKE PARFAITS
Yield 6
Number Of Ingredients 7
Steps:
- Beat the cream cheese, sugar, and caramel until creamy. Fold in 1/2 cup Cool Whip. Open the can of pie filling and pour into a bowl. Use a knife to cut the peach slices into smaller chunks. Layer the cake,...
Nutrition Facts :
FRESH PEACH CHEESECAKE
Looking for the perfect dessert for summer? This Fresh Peach Cheesecake is a New York Style Cheesecake with a hidden layer of sweet peach compote that puts this cheesecake over the top. Way over the top!
Provided by About a Mom
Categories Dessert
Number Of Ingredients 12
Steps:
- For Crust: Preheat oven to 350 degrees F.
- Add butter to graham cracker crumbs and stir until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F.
- For Filling: Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
- Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes.
- Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla.
- Spoon half of cheese mixture (about 3 cups) into crust.
- Spoon peach compote over by tablespoonfuls, spacing apart.
- Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, 60 to 75 minutes, until brown on top and center is set.
- Place hot cheesecake on rack; cool 5 minutes.
- Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can make up to 2 days ahead. Cover and keep chilled.)
- For Glaze: combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl.
- Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge.
- Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
Nutrition Facts : ServingSize 1 g, Calories 449 kcal, Sugar 27 g, Sodium 292 mg, Carbohydrate 46 g, Fiber 2 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, TransFat 0.4 g, Cholesterol 131 mg, UnsaturatedFat 8 g
AMARETTO PEACH PARFAITS
This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings plus about 1 dozen leftover cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.
Nutrition Facts : Calories 644 calories, Fat 36g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 112mg sodium, Carbohydrate 72g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.
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
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- 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.
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- Beat together cream cheese, sugar and lemon juice. Whip cream to soft peaks. Fold cream cheese mixture into whipped cream. Carefully divide this mixture between 4 parfait glasses and refrigerate.
- An hour or so before serving, melt butter and sugar in saute pan. Add sliced peaches and cook till tender, stirring carefully as needed (about 5-10 minutes). Stir in Grand Marnier and cook for a minute. Allow to cool to room temperature, and arrange 8 slices on top of each parfait.
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