PEACH CHEESECAKE
My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast.
Provided by trix
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
- Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
- Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
- Bake in the preheated oven until set in the center, 30 to 35 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 52.7 g, Cholesterol 67.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 701.2 mg, Sugar 39.1 g
PEACH UPSIDE-DOWN CHEESECAKE
I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.
Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g 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
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
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