2bleus Georgia Peach Cream Cheese Tart Recipes

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PEACH AND CREAM CHEESE TORTE

This family favorite is too good to keep to ourselves.

Provided by SUE_ZIGGY

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 12



Peach and Cream Cheese Torte image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
  • Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
  • Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
  • Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g

½ cup butter
⅓ cup white sugar
¾ cup all-purpose flour
⅔ cup chopped pecans
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 egg
¼ teaspoon almond extract
¼ cup white sugar
½ teaspoon vanilla extract
1 (28 ounce) can peach slices, drained
½ teaspoon ground cinnamon

PEACHES 'N' CREAM TART

You'll find this luscious dessert as easy as it is elegant. Mary Ann Kosmas, a reader from Minneapolis, Minnesota, explains. "You can bake the crust ahead-then it's mostly a matter of whipping together the filling."--Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 13



Peaches 'n' Cream Tart image

Steps:

  • In a small bowl, combine the pecans, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on a baking sheet. Bake at 350° for 25-30 minutes or until golden brown. Cool completely on a wire rack., In a chilled small bowl, beat cream until soft peaks form; set aside. In another small bowl, beat the cream cheese and sugar until fluffy. Add extracts and orange zest; mix well. Beat in the whipped cream on low speed. Spoon into crust. Refrigerate for 2-4 hours. , Just before serving, arrange peaches and raspberries over filling. In a small saucepan or microwave, melt preserves and honey; mix well. Carefully spoon or brush over fruit. Cut into wedges to serve. Refrigerate leftovers.

Nutrition Facts :

1 cup finely chopped pecans
2/3 cup all-purpose flour
1/2 cup butter, melted
1/2 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon grated orange zest
1 can (15 ounces) sliced peaches, well drained
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 tablespoons honey

GA PEACH POUND CAKE

This Georgia peach pound cake can also be made with other fruits such as apple or cherry.

Provided by Dent norton

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8



GA Peach Pound Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
  • Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 44.1 g, Cholesterol 77 mg, Fat 13 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 195.7 mg, Sugar 26.1 g

1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches, pitted and chopped

CHERRY CREAM CHEESE TARTS

It's hard to believe that just five ingredients and a few minutes of preparation can result in these delicate and scrumptious tarts! -Cindi Mitchell, Waring, Texas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 5



Cherry Cream Cheese Tarts image

Steps:

  • In a small bowl, beat the cream cheese, sugar and extract until smooth. Spoon into shells. Top with pie filling. Refrigerate until serving.

Nutrition Facts : Calories 362 calories, Fat 20g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 265mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/8 to 1/4 teaspoon almond or vanilla extract
2 individual graham cracker shells
1/4 cup cherry pie filling

FREESTYLE PEACH TART

See how cinnamon, cream cheese and fresh peaches bake up into a bubbly Freestyle Peach Tart masterpiece. This delectable peach tart is ready in 40 minutes!

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 6



Freestyle Peach Tart image

Steps:

  • Heat oven to 400ºF.
  • Unroll pie crust on foil-covered baking sheet sprayed with cooking spray. Combine sugar and cinnamon; mix 1 Tbsp. with cream cheese. Spread onto crust to within 2 inches of edge.
  • Reserve 1 Tbsp. of the remaining sugar mixture. Toss peaches with remaining sugar mixture; spoon over cream cheese mixture. Fold edge of crust over peaches, leaving center uncovered; sprinkle with reserved sugar mixture.
  • Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before removing tart from baking sheet. Serve topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 14 g, Protein 3 g

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1/3 cup sugar
1 tsp. ground cinnamon
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 large fresh peaches, peeled, sliced (about 2 cups)
1 cup thawed COOL WHIP Whipped Topping

2BLEU'S GEORGIA PEACH CREAM CHEESE TART

This is a wonderful and light spring/summer dessert. You can use any fruit you like, even mixed fruit works well. You can also use frozen fruit, although fresh is recommended. If you prefer, you can use a sheet of puff pastry in lieu of the phyllo. Time does not include chill time.

Provided by 2Bleu

Categories     Tarts

Time 40m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 9



2bleu's Georgia Peach Cream Cheese Tart image

Steps:

  • CRUST: Preheat oven to 350°F In tart pan layer phyllo sheets, spraying non-stick cooking spray in between the sheets of phyllo. Trim excess dough around pan and poke holes into phyllo with fork tines. Bake for about 10 minutes or until browned on edges. Let cool.
  • CHEESE FILLING: Meanwhile mix sugar and cream cheese together. Place into cooled phyllo crust. Refrigerate 2 hours.
  • FRUIT TOPPING: In medium saucepan, combine sugar and cornstarch. add water and cook over medium heat until thick and clear. Add gelatin and stir to dissolve. Remove from heat, stir in fruit and let cool slightly. Pour over cheese filling. Refrigerate 2 more hours. Serve with a dollop of whipped topping if desired.

Nutrition Facts : Calories 282.3, Fat 10.5, SaturatedFat 5.6, Cholesterol 30.6, Sodium 455.1, Carbohydrate 40.3, Fiber 1.1, Sugar 21.4, Protein 7.7

12 sheets phyllo dough
nonstick cooking spray
2 (8 ounce) packages reduced-fat cream cheese
1/2 cup Splenda sugar substitute (or sugar)
1/2 cup Splenda sugar substitute (or sugar)
1 tablespoon cornstarch
1 1/2 cups water
1 (3 ounce) box sugar-free peach gelatin
2 -3 fresh peaches, peeled pitted and sliced thin

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Here's a new take on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a crisp and buttery press-in crust. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h5m

Number Of Ingredients 11



Peach and Blueberry Tart with Cream Cheese Filling image

Steps:

  • Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
  • Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
  • Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
  • Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
  • Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
1/2 cup granulated sugar
2/3 cup heavy cream
3 peaches (1 pound)
1 cup fresh blueberries
Mint leaves, for serving

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