Peaches Cream Cheesecake Bites Recipes

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!

Steps:

• Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
• To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
• To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
• Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.

Steps:

• For the topping: Combine 1 cup peaches, mango juice, sugar and cornstarch in a medium saucepan. Cook and stir over medium heat until mixture bubbles and thickens. Cool for 10 minutes, then add the remaining 1 cup peaches. Set aside.
• For the cheesecake: Preheat oven to 300 degrees F.
• Combine all cheesecake ingredients in a mixing bowl and beat on medium speed with electric mixer until smooth. Place paper baking cups into muffin tins and fill cups 2/3 full with cheesecake batter. Bake for 40 minutes.
• For the filling: Mix sour cream filling ingredients in a small mixing bowl using a spoon. When the cupcakes sink in the middle, place a scant tablespoon of sour cream mixture in the middle of each one. Place back into the oven for 5 more minutes. Remove from oven and cool.
• When cool, spoon about 1 1/2 to 2 tablespoons of Peach Mango topping over the top of the sour cream filling on each cupcake and refrigerate.

Steps:

• 1. Gather ingredients. Let cream cheese soften on the counter for an hour or 2, or use the following quick tip: **QUICK TIP: Remove cream cheese from boxes, leaving cheese wrapped in foil only. Soak a clean kitchen towel in very hot tap water; quickly squeeze out excess water and place towel on counter. Quickly wrap cheese in towel, then place a large bowl or skillet over top to trap the heat. Cheese should be softened in 10 minutes.
• Preheat oven to 350°F. Place a paper cupcake liner in each of the 18 cups of 2 muffin pans.
• Place a gingersnap, flat side down, in each muffin cup. Set aside.
• Beat softened cream cheese with electric mixer until fluffy (about 2-3 minutes.)
• Add sugar, vanilla and 1/4 teaspoon lemon juice, beating well.
• Add eggs, one at a time, beating well after each.
• Spoon cream cheese mixture into prepared muffin cups, filling liners to within about 1/4 inch from the top.
• Bake at 350°F for 20 minutes.
• Make the peach topping while the cheesecakes are baking. Start by pouring 1 1/2 cups diced peaches (and their juice) into a small saucepan. Add 1 1/2 tablespoons each of granulated sugar and cornstarch, stirring to combine well. Cook, stirring constantly, over medium heat until thickened and bubbling. Remove from heat and allow to cool completely before topping the cheesecakes (may place in refrigerator to speed cooling.)
• After cheesecakes have baked, allow to cool completely before filling. (When you remove them from the oven, they'll be puffed up, but as they cool, the center will sink, creating a well to fill with the peaches.)
• When cheesecakes have cooled, spoon about 1/2 tablespoon of the peaches onto each. Refrigerate while preparing the drizzle.
• In a small bowl or cup, use a spoon, or very small whisk, to thoroughly mix together 1/2 tablespoon water, powdered sugar and 1/4 teaspoon almond extract; stir until no lumps remain. (Add extra water or powdered sugar by teaspoon until desired consistency is achieved.)
• Use a spoon to drizzle over the peaches. (I got mine a little too thin in the photo, but it was delicious!)
• Chill thoroughly before serving. Refrigerate leftovers in covered container.

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.

Steps:

• Mix graham cracker crumbs, melted butter, and sugar for crust together in a bowl until combined. Transfer to a 10x14-inch glass pan and press to cover the bottom. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cream cheese and sugar for cream cheese layer in a bowl. Blend with an electric mixer until smooth. Mix in vanilla and eggs, one at a time, until blended. Pour on top of the cooled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 20 minutes. Remove from the oven and cool on a wire rack for 20 minutes.
• Increase the oven temperature to 450 degrees F (230 degrees C).
• Beat sour cream, sugar, and vanilla for sour cream layer in a bowl with an electric mixer until smooth. Pour on top of the cooled cheesecake.
• Bake in the preheated oven for 10 minutes. Remove from the oven and sprinkle remaining graham cracker crumbs over top. Cool to room temperature, about 30 minutes, then cool in the refrigerator for at least 2 hours.
• Cut into 1-inch squares and serve.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
• Stir together graham cracker crumbs, melted butter, sugar, and salt for crust in a medium bowl until evenly combined. Press crumb mixture along the bottom and up the sides of the prepared pan.
• Bake in the preheated oven until set and golden, about 10 minutes. Remove from the oven and cool on a wire rack for 30 minutes. Leave the oven on.
• Prepare the cheesecake while crust cools: Beat together cream cheese and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating on low until just combined after each addition. Beat in flour and salt on low until just combined. Beat in bourbon and preserves on low until just combined. Fold in chopped peaches until just combined. Pour filling into the cooled crust.
• Gently jiggle pan to smooth top. Place cheesecake in a plastic slow cooker liner; transfer to a large roasting pan. (Or double wrap the springform pan with heavy-duty aluminum foil.) Place roasting pan in the oven. Pour warm water into the roasting pan to come halfway up sides of pan, making sure you do not get any water into the slow cooker liner.
• Bake in the preheated oven until cheesecake is just set on top, about 35 minutes.
• While cheesecake bakes, prepare the topping: Beat butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg, beating on low until just combined. Whisk together flour, baking powder, cinnamon, and salt in a small bowl; add to butter mixture with mixer on low, beating until just combined.
• Open the oven door and carefully slide out rack with cheesecake without removing from oven. Carefully dollop topping mixture by spoonfuls over cheesecake. Carefully slide rack back in and close oven.
• Continue baking until topping is golden on top and cheesecake is almost set in center, about 1 hour. Turn oven off and prop oven door ajar about 1 inch. Let cheesecake stand in oven for 1 hour.
• Remove cheesecake from oven and remove from roasting pan. Let cool at room temperature for 1 hour. Remove cheesecake from the liner and transfer to the refrigerator. Chill, uncovered, at least 6 hours or up to 12 hours. Remove metal collar from cheesecake before slicing and serving.