PEACHES & CREAM DESSERT
Perfect for parties and potlucks, this sweet and creamy treat will earn you rave reviews from all. The pecan shortbread crust makes it irresistible. -Nancye Thompson, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish., In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.
Nutrition Facts : Calories 446 calories, Fat 21g fat (12g saturated fat), Cholesterol 39mg cholesterol, Sodium 241mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
PEACHES AND CREAM CHEESECAKE CRUMBLE
Fresh peaches (you can use frozen, too!), cream cheese and sugar cookie mix make this stellar new dessert oh-so-easy to make and even better to eat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.
- In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.
- In large bowl, toss peaches with remaining 1/4 cup sugar and the cinnamon. Distribute peaches evenly in baking dish. Spoon tablespoonfuls cream cheese mixture randomly over peaches. Sprinkle with cookie mixture.
- Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.
Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1/2 g
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!
Provided by Katie Aubin
Categories Desserts
Time 7h30m
Yield 12 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams
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
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.
PEACHES AND CREAM PIE BARS
Peaches and Cream Pie Bars are delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
- In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
- In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
- Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
- Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
- I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.
Nutrition Facts : Calories 363 kcal, Carbohydrate 57 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 89 mg, Sodium 271 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 5 g, 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
PEACHES AND CREAM CHEESECAKE
Make and share this Peaches and Cream Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
- In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in vanilla extract and lemon juice.
- Stir in whipping cream; fold in peaches.
- Pour mixture over the crust.
- Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
- Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
- Drizzle warm preserves over the cheesecake.
Nutrition Facts : Calories 497.3, Fat 31.5, SaturatedFat 18.7, Cholesterol 176.9, Sodium 285.7, Carbohydrate 47.4, Fiber 1.1, Sugar 34.6, Protein 7.9
CHEESECAKE-STUFFED PEACHES
Cheesecake-Stuffed Peaches
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
- In a 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.
Nutrition Facts : Calories 261 kcal, Carbohydrate 30 g, Cholesterol 76 mg, Protein 3 g, SaturatedFat 9 g, Sodium 117 mg, Sugar 28 g, Fat 15 g, UnsaturatedFat 5 g
NO-BAKE PEACHES AND CREAM SENSATION
Steps:
- In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
- Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
- In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.
- Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
- Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
- Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.
Nutrition Facts : ServingSize 1 serving, Calories 483 kcal, Carbohydrate 41 g, Protein 4 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 106 mg, Sodium 316 mg, Fiber 2 g, Sugar 27 g
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