Fresh Peach Cheese Cake Recipes

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QUICK AND EASY PEACH CHEESECAKE



Quick and Easy Peach Cheesecake image

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

2 (8 ounce) packages cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
2 (12 ounce) jars peach preserves
1 (8 ounce) container whipped topping
2 (8 inch) prepared graham cracker crusts

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

NO BAKE PEACH CHEESECAKE



No Bake Peach Cheesecake image

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

1 1/2 cups Graham crackers (Crushed)
2 tbsp Coconut (Finely shredded)
1/4 cup Brown sugar
7 tbsp Butter (Unsalted, Melted)
8 oz. Cream cheese
3 cups Whipped cream (E.g. Cool Whip)
1 cup Powdered sugar
1/3 cup White chocolate (Melted)
1/3 cup Canned peaches (Small slices)
1 1/2 cups Peach jam
1/4 cup Water
29 oz. Canned peaches (Slices)

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

FRESH PEACH CREAM CHEESE CAKE



Fresh Peach Cream Cheese Cake image

Fresh Peach Cream Cheese Cake is light and simple summer cake, so easy to make. Cream cheese and fresh peaches make it so good.

Provided by Dragana's Sweet Spicy Kitchen

Categories     Cake

Time 1h18m

Number Of Ingredients 11

2 cups cake flour
1/4 cup cornstarch
1 1/2 teaspoon baking powder
1/4 teaspoon salt
6 oz cream cheese
5 tablespoon unsalted butter, softened
1 1/4 cups granulated sugar, divided
2 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup greek yogurt
3 cups peeled and sliced fresh peaches, divided

Steps:

  • Preheat the oven to 350F. Line the bottom of a 9 inch spring form pan and I grease the sides with butter. Set aside.
  • In a large dish combine flour, cornstarch, baking powder and salt. Set aside.
  • In another large dish beat cream cheese and butter with an electric mixer at medium speed, for about a minute.
  • Add 1 cup sugar and beat until creamy.
  • Continue beating, adding eggs, vanilla and Greek yogurt until well combined.
  • Add flour mixture and beat until well combined, at low speed.
  • Fold in 2 cups sliced peaches.
  • Spread evenly in the pan. Place the rest of sliced peaches and sprinkle with ¼ cup sugar.
  • Bake for 55-60 min or until the toothpick comes out clean or with a few crumbs on it.
  • Take out of the oven, leave for 5 minutes and remove the sides of the pan.

Nutrition Facts : Calories 356 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 198 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

FRESH PEACH CAKE



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

PEACH CHEESECAKE WITH GINGERSNAP CRUST



Peach Cheesecake with Gingersnap Crust image

Categories     Cake     Cheese     Fruit     Dessert     Bake     Cream Cheese     Peach     Summer     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 15

Crust
25 gingersnap cookies (about 6 ounces), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
2 tablespoons plus 1 1/4 cups sugar
1/2 teaspoon fresh lemon juice
4 8-ounce packages cream cheese, room temperature
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Glaze
1/2 cup peach preserves
1 1/2 teaspoons fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

Steps:

  • For crust:
  • Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 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°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, about 1 hour. 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 be made 2 days ahead. Cover; 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.

PEACH CHEESECAKE



Peach Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Unsalted butter, for the pan
Gingersnaps, for the pan
3 8-ounce packages cream cheese, softened
1 cup sugar
1/2 easpoon grated orange zest
1/4 teaspoon salt
3 large eggs
1/4 cup peach nectar
3 peaches, sliced
2 tablespoons fresh orange juice
1 teaspoon sugar

Steps:

  • Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
  • Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
  • Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

FRESH PEACH CHEESECAKE



Fresh Peach Cheesecake image

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

2 1/2 cups graham cracker crumbs
1/2 cup 1 stick butter, melted
4 small peaches (about 1 1/4 pounds, peeled, pitted, sliced 1/4 inch thick)
2 tablespoons plus 1 1/4 cups sugar
2 tablespoons fresh lemon juice
4 8- ounce packages cream cheese (room temperature)
4 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup peach preserves
2 1/4 teaspoons fresh lemon juice
1/2 large peach (peeled, pitted, very thinly sliced)

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

FRESH PEACH CHEESECAKE



Fresh Peach Cheesecake image

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

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup sugar
2 (10 ounce) packages cream cheese, softened
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon vanilla
1/4 teaspoon peach flavoring (optional)
3 eggs
1/4 cup heavy cream
1 cup peeled chopped fresh peach

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

BOURBON PEACH STREUSEL CHEESECAKE



Bourbon Peach Streusel Cheesecake image

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

2 1/4 cups (302g) graham cracker crumbs
1/2 cup (112g) salted butter, melted
3 tbsp (39g) sugar
2/3 cup (87g) all purpose flour
2/3 cup (150g) light brown sugar, packed
1 tsp ground cinnamon
5 tbsp (70g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (225g) light brown sugar, packed
3 tbsp (24g) all purpose flour
1/2 tsp ground cinnamon
3/4 cup (173g) sour cream, room temperature
5 tbsp (75ml) bourbon
4 large eggs, room temperature
3 1/2 cups (470g) sliced and peeled peaches (about 4 peaches)*
2 tsp (6g) ground cinnamon
2 tbsp (18g) light brown sugar, loosely packed
1/2 cup (120ml) heavy whipping cream, cold
1/4 cup (29g) powdered sugar
1/4 tsp ground cinnamon
1/2 tsp vanilla extract

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

PEACH COBBLER CHEESECAKE



Peach Cobbler Cheesecake image

This cheesecake is full of fresh peach flavor, enhanced from the addition of bourbon. The cobbler top is the jewel here--subtle cinnamon flavor. This is such a showstopper! Garnish with fresh peaches and syrupy, warmed preserves.

Provided by thymeforpineapple

Time 11h35m

Yield 12

Number Of Ingredients 20

cooking spray
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons white sugar
¼ teaspoon kosher salt
3 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
3 large eggs
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ cup bourbon
¼ cup peach preserves
2 cups peeled, pitted, and chopped peaches
½ cup unsalted butter, softened
½ cup white sugar
1 large egg
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt

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.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 52.9 g, Cholesterol 156.7 mg, Fat 34.8 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 20.9 g, Sodium 499.4 mg, Sugar 36.2 g

FRESH PEACH CHEESE CAKE



FRESH PEACH CHEESE CAKE image

Categories     Cake     Dessert     Bake     Peach     Summer     Healthy

Yield 12

Number Of Ingredients 15

•Crust:
•2½ cups graham cracker crumbs
•½ cup (1 stick) butter, melted
•Filling:
•4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick
•2 tablespoons plus 1¼ cups sugar
•2 tablespoons fresh lemon juice
•4 8-ounce packages cream cheese, room temperature
•4 large eggs
•½ cup sour cream
•1½ teaspoons vanilla extract
•Glaze:
•¾ cup peach preserves
•2¼ teaspoons fresh lemon juice
•½ large peach, peeled, pitted, very thinly sliced

Steps:

  • Instructions 1.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 2¾-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325 degrees F. 2.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. 3.Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1¼ 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. 4.Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. 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.) 5.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 ¼ 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.

FRESH PEACH CHEESECAKE



Fresh Peach Cheesecake image

This is a New York style cheesecake with a hidden layer of sweet peach compote that is truly delicious. The best cheesecake! It's a do ahead dessert and it travels well. Just glaze the cake in its pan and chill. When ready to serve, release the sides, then top with fresh peach slices. Prepare this cheesecake at least one day...

Provided by Anita Hoffman

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 14

1/2 c butter, melted or 1/4 cup if making gingersnap crust.
2-1/2 c graham cracker crumbs or 25 gingersnap cookies into coarse crumbs
FILLING
4 pkg (8 ounces) cream cheese, softened
1-1/4 c plus 2 tbsp.sugar
4 small peaches (about 1 1/4 pounds), peeled, pitted, sliced 1/4 inch thick
4 eggs
2 Tbsp fresh lemon juice
1/2 c sour cream
1-1/2 tsp vanilla
GLAZE
1/2 c peach preserves
1-1/2 tsp fresh lemon juice
1/2 large peach, peeled, pitted, very thinly sliced

Steps:

  • 1. Crust: Add butter to graham cracker crumbs and stir until evenly moistened. Press crumbs over bottom and 1 inch up sides of a 9 inch spring form pan. Bake crust at 350 degrees about 8 minutes or until crust is beginning to brown. Cool on rack. Reduce oven temperature to 325 degrees.
  • 2. Filling: Combine peaches, 2 tbsp. 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.
  • 3. 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, one 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.
  • 4. Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 1/4 hours. Place hot cheesecake on rack; cool 5 minutes, then run small sharp knife around pan sides to loose. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. Can make up to 2 days ahead. Cover and keep chilled.
  • 5. GLAZE: Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to a simmer. Strain into a 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. To prevent cheesecake from splitting on top, place a shallow pan of water into the oven while cheesecake is baking.

More about "fresh peach cheese cake recipes"

PEACH COBBLER CHEESECAKE | A CHEESECAKE RECIPE WITH …
peach-cobbler-cheesecake-a-cheesecake-recipe-with image
2019-07-25 To make the cobbler batter, whisk together flour, sugar, brown sugar, salt and baking powder. Then, cut in cold butter with a fork. Finally pour in hot water and …
From omgchocolatedesserts.com
4.6/5 (19)
Total Time 2 hrs 30 mins
Category Deserts
Calories 496 per serving
  • In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.
  • Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.
  • Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
  • While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.


FRESH PEACH DESSERT SAUCE | COOKSTR.COM
fresh-peach-dessert-sauce-cookstrcom image
2016-02-23 In a bowl, combine peaches, sugar, lemon juice and water. Stir gently to mix. Refrigerate for at least 1 hour. Variation: Add 1 cup (250 mL) blueberries or …
From cookstr.com
5/5 (1)
Estimated Reading Time 50 secs
Category Cookstr Recipes


NO-BAKE FRESH PEACH CHEESECAKE DESSERT - REAL LIFE DINNER
no-bake-fresh-peach-cheesecake-dessert-real-life-dinner image
2015-08-31 In a sauce pan, combine sugar and cornstarch, mix well and add water. turn heat to medium high and stir to dissolve sugar. Bring mixture to a boil and boil for 1-2 …
From reallifedinner.com
Servings 20
Estimated Reading Time 3 mins
Category Dessert


CHEESECAKE WITH FRESH PEACH TOPPING - LIVING THE GOURMET
cheesecake-with-fresh-peach-topping-living-the-gourmet image
2014-08-25 Bake the cheesecake for about 40-45 minutes or until the center is set. Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely. Top with fresh peaches. …
From livingthegourmet.com


NO-BAKE PEACHES-AND-CREAM CHEESECAKE RECIPE - JUSTIN ...
2020-05-22 Step 2. 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 …
From foodandwine.com
Servings 12
Total Time 6 hrs 15 mins
Category Desserts, Cheesecakes
  • Pulse graham crackers in a food processor until finely ground, 10 to 15 times. Add melted butter and 1/2 teaspoon salt; pulse until crumbs are evenly moistened, about 5 times. Transfer crumb mixture to a 9-inch springform pan, and press onto bottom and about 1 1/4 to 1 1/2 inches up sides, tapering top edge as you press up sides. Freeze 30 minutes.
  • 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.
  • In a clean food processor, combine cream cheese, ricotta, lemon juice, sugar, remaining 6 tablespoons agave, and remaining 1 teaspoon salt. Process until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a second large bowl.
  • Spread half of cream cheese filling in prepared crust in an even layer; freeze 45 minutes. Chill remaining cream cheese filling (do not let it become too firm). Carefully spread half of chilled peach puree in an even layer on top of cream cheese filling in pan; freeze 45 minutes. Carefully spread remaining cream cheese filling in an even layer on top of peach layer; freeze 45 minutes. Spread remaining peach puree on top. Cover pan with plastic wrap; freeze until firm but not completely frozen, 3 to 4 hours.


PEACH CHEESECAKE WITH GINGERSNAP CRUST RECIPE | BON APPéTIT
2002-06-01 /2 teaspoon fresh lemon juice. 4. 8-ounce packages cream cheese, room temperature . 4. large eggs. 1 /2 cup sour cream. 1. 1/2 teaspoons vanilla extract. Glaze. 1 /2 cup peach preserves. 1. …
From bonappetit.com
4.8/5 (4)
Estimated Reading Time 2 mins
Servings 12
  • Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 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°F.
  • 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, about 1 hour. 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.


PEACH COBBLER CHEESECAKE RECIPE | SOUTHERN LIVING

From southernliving.com
Servings 12
Published 2020-05-19
Total Time 12 hrs 15 mins
  • Prepare the Crust: Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined.
  • Meanwhile, prepare the Filling: Beat cream cheese and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until just smooth, about 1 minute.
  • Pour Filling over cooled Crust; gently jiggle pan to level. Place cheesecake in a slow cooker liner; place cheesecake in liner in a roasting pan large enough to fit springform pan with at least 2 inches around all sides.
  • While cheesecake bakes, prepare the Topping: Stir together sliced peaches, brown sugar, butter, lemon juice, cornstarch, and cinnamon in a small saucepan.
  • Prepare the Crumble: Stir together flour, granulated sugar, and brown sugar in a small bowl. Rub butter into flour mixture using your fingertips until mixture resembles coarse meal.
  • Open oven door, and slide out rack with cheesecake (without removing from oven). Carefully spoon Topping evenly over cheesecake, and sprinkle with Crumble.


PEACH CHEESECAKE - NO BAKE CHEESECAKE RECIPE
2020-01-28 It’s best to use a cheesecake ring instead of a springform or removable bottom pan. Firstly, lightly grease the cheesecake ring with a little cooking oil or cooking spray. Layer the cheesecake and …
From bakealish.com
Ratings 11
Calories 517 per serving
Category Dessert
  • In a bowl, add the egg whites with the cream of tartar and beat on medium speed. Once it starts to form soft peaks add the castor sugar and continue beating till it forms stiff peaks. Set aside
  • Combine the gelatin and the peach juice in a bowl. Set aside for 5 mins to bloom. Once bloomed, microwave the mixture for 30 seconds or until melted. Set aside. In another bowl, beat the sweetened whipping cream or heavy cream until it forms semi-stiff peaks. Set this aside as well
  • Combine the peach juice and gelatin together. Mix well and set aside for 5 mins to let it bloom. Once done, boil this mixture on medium heat for 5 mins until all the gelatin has melted. Add sugar as per taste only if required. Switch off the gas, strain the mixture and set aside for 10 to 15 mins or until it cools a bit


PEACHES AND CREAM CHEESECAKE | DOMINO SUGAR
2019-05-30 Cheesecake is done when a knife inserted in center comes out clean. The cake should still jiggle a bit when moved. Remove from oven and from the water bath and cool 45 minutes to one hour. Cover and chill until ready to serve. Glazed Peach Topping. Whisk sugar, cornstarch, and water together in a saucepot over medium heat and bring to a boil. Fold in reserved peach puree and peach slices ...
From dominosugar.com
Servings 8


NO-BAKE PEACH CHEESECAKE - LOVE BAKES GOOD CAKES
2020-05-04 Instructions. Place the cream cheese in a large mixing bowl. Mix it well with an electric mixer. Add the sugar, peach gelatin and coffee creamer. Mix well. Add the whipped topping and mix until well combined. Spread the mixture into the pie crust. Cover and refrigerate for at least 2 hours before slicing and serving.
From lovebakesgoodcakes.com
4.5/5 (134)
Total Time 5 mins
Servings 6
Calories 634 per serving


10 BEST NO BAKE PEACH CHEESECAKE RECIPES | YUMMLY

From yummly.com
5/5 (1)


PEACH CHEESECAKE - FRESHAPRILFLOURS.COM
2021-07-29 Top the cheesecake with fresh whipped cream (I use my homemade whipped cream recipe), peach curd, or peach filling 6. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.
From freshaprilflours.com
5/5 (4)
Total Time 6 hrs


CHEESECAKE WITH FRESH PEACH TOPPING RECIPE BY CATHERINE ...
2014-08-25 Pour into the prepared cake pan. Bake the cheesecake for about 40-45 minutes or until the center is set. Remove from the oven, then carefully remove the cake dish from the pan. Remove the foil and transfer to a wire rack, allowing it to cool completely. Top with fresh peaches. Cover and refrigerate for about 2 hours before serving.
From cookeatshare.com
5/5 (1)
Total Time 55 mins
Category Quick And Easy
Calories 1087 per serving


PEACH CHEESECAKE - OMG CHOCOLATE DESSERTS
2021-07-02 Instructions. Drain the peaches from the syrup, cut in ½ cubes, toss with ¼ cup corn starch, and set aside. Preheat the oven to 325 F. Line the bottom of a 9-inches springform pan with parchment paper, grease with non-stick spray, then wrap the pan with 2 …
From omgchocolatedesserts.com
Reviews 1
Total Time 453658 hrs 20 mins
Category Dessert


FRESH PEACH NO-BAKE CHEESECAKE ⋆ REAL HOUSEMOMS
2015-07-30 Once crust has cooled, prepare the no-bake cheesecake. In a medium mixing bowl or your KitchenAid mixer beat together cream cheese, butter, sugar and cooled white melting chocolate until well combined. then mix in the Cool Whip. Stir in peach preserves and Cool Whip until thoroughly combined. Fold in 2 fresh peaches that are diced.
From realhousemoms.com
5/5 (1)
Estimated Reading Time 3 mins
Category Dessert
Total Time 2 hrs 40 mins


FRESH PEACH CHEESECAKE RECIPE - NEWEST RECIPES
2014-11-21 Fresh Peach Cheesecake Recipe. Recipe Submitted by Rosemary on 11/21/2014 ; Rating: 0.00. 0 votes Add to Cookbook; Category: Holiday, Kids, Cheesecakes. Share: 1. Tweet. Ingredients List. Crust: 2½ cups graham cracker crumbs; ½ cup (1 stick) butter, melted; Filling: 4 small peaches (about 1¼ pounds), peeled, pitted, sliced ¼ inch thick ; 2 tablespoons plus 1¼ cups sugar; 2 …
From completerecipes.com


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