Peach Cream Cheese Cake Recipes

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PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

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

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

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

EASY PEACH COBBLER WITH CAKE MIX



Easy Peach Cobbler with Cake Mix image

This is a quick but company-worthy cobbler. So simple, yet wins rave reviews. If desired, use 2 (32 ounce) cans of peaches in place of fresh peaches. If doing this, use peach syrup instead of water and then omit the white sugar from recipe. Also, yellow cake mix can be substituted for the white.

Provided by Rebecca Lentz

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Yield 12

Number Of Ingredients 7

12 fresh peaches, pitted and sliced
1 cup water
1 cup white sugar
½ teaspoon ground cinnamon
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
  • Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
  • Bake in preheated oven for 45 minutes, until golden.

Nutrition Facts : Calories 403.8 calories, Carbohydrate 56.4 g, Cholesterol 40.9 mg, Fat 18.8 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 397 mg, Sugar 45.9 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

PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

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

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) box regular vanilla pudding mix
3 tablespoons soft butter
1/2 cup milk
1 egg
15 -20 ounces sliced peaches
8 ounces cream cheese
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

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.

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

CREAM CHEESE PEACH COBBLER



Cream Cheese Peach Cobbler image

This is a fun new take on the classic peach cobbler by adding a cream cheese mixture before cooking. It adds a creamy, tangy layer, topped with the sweet cake streusel. Serve warm or cold, its great either way!

Provided by [email protected]

Categories     Dessert

Number Of Ingredients 7

6-8 cups sliced peaches (You can use 2 29 oz. cans of peaches if cant get fresh)
1 pkg White cake mix
1/3 cup butter
2 large eggs
8 oz cream cheese (Best at room temperature)
1/3 cup sugar
1 tsp vanilla

Steps:

  • Begin by preheating your over to 350°
  • Peel and slice your peaches if you are using fresh, if using canned, drain them as best you can.
  • Take one egg, butter and the white cake mix and use a fork to mix it all together. It will be crumbly but stick together as well
  • Spray your pan with nonstick spray
  • reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan. Bake in the oven for 10 minutes.
  • While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid. Make sure that it is mixed well, and smooth.
  • Take your pan out of the oven, add your peaches(you can add more or add less if desired. Top the peaches with the cream cheese mixture.
  • Take the remaining cake mixture and spread it across the top of the peaches and cream cheese.
  • Bake in the oven for 30 minutes, or until its golden brown on top.
  • Let is cool for at least 30 minutes before eating. I like it served warm and cold. Its so good!

CREAM CHEESE PEACH CAKE



Cream Cheese Peach Cake image

Make and share this Cream Cheese Peach Cake recipe from Food.com.

Provided by iewe7726

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup milk
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) package vanilla pudding mix (not instant)
1 egg
3 tablespoons butter, softened
1 (20 ounce) can peaches (sliced variety)
8 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons syrup, from peaches
1 tablespoon sugar
1/2 teaspoon cinnamon

Steps:

  • Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
  • Pour into a well greased "deep dish" pie plate.
  • Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
  • Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
  • Spoon and spread over peaches to within 1 inch of batter.
  • Mix sugar and cinnamon together and sprinkle over top of everything.
  • Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).

WONDERFUL CREAM CHEESE PEACH COFFEE CAKE



Wonderful Cream Cheese Peach Coffee Cake image

I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for!

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h10m

Yield 1 13x9 inch cake

Number Of Ingredients 15

2 1/3 cups flour
1 1/3 cups sugar
3/4 teaspoon salt
3/4 cup Crisco shortening
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla (or use 1 teaspoon almond extract)
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1/2 teaspoon cinnamon (can use 1 teaspoon)
2 3/4 cups peaches (sliced-fresh OR canned)
3/4 cup chopped nuts
1/3 cup lightly-packed brown sugar
1 teaspoon cinnamon

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch pan.
  • In a bowl, combine flour, sugar and salt.
  • Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
  • Add in baking powder, eggs and vanilla to the remaining crumb mixture.
  • Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
  • Spread evenly into prepared pan.
  • Bake for 20-25 minutes.
  • For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
  • Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
  • Fold in peaches; spread evenly over cake.
  • To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
  • Bake for 30-35 minutes longer, or until set.
  • Serve warm.
  • Delicious!

PEACH CAKE WITH CREAM CHEESE FROSTING



Peach Cake With Cream Cheese Frosting image

Make and share this Peach Cake With Cream Cheese Frosting recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 14

3 large eggs, beaten
1 3/4 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 cups sliced peaches (canned peaches that have been rinsed work better than fresh)
c. chopped nuts (optional)
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 teaspoon ground ginger

Steps:

  • The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
  • In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
  • In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
  • Add to the egg mixture and beat until just combined; the batter will be sticky.
  • With a spatula or wooden spoon, fold in the peaches and nuts.
  • Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
  • Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
  • The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
  • Gradually add the powdered sugar and ginger; beat until smooth.
  • Apply the frosting to the cooled cake.
  • Cut into thick slices and serve.

Nutrition Facts : Calories 620.6, Fat 31.2, SaturatedFat 8.1, Cholesterol 85, Sodium 316.5, Carbohydrate 82, Fiber 1.3, Sugar 61.6, Protein 5.5

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

PEACH AND CREAM CHEESE TORTE



Peach and Cream Cheese Torte image

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

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

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

PEACH UPSIDE-DOWN CHEESECAKE



Peach Upside-Down Cheesecake image

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

1/4 cup butter, melted
1/2 cup packed brown sugar
3 medium peaches, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten

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.

PEACH CREAM CHEESE CAKE



PEACH CREAM CHEESE CAKE image

I love cream cheese and peaches. I have friends who own a wonderful peach orchard so I eat and freeze. Since I have been cooking many year I have a keen eye out for something that sounds different and tasty. When friends and family get together I always enjoy being asked for my recipes

Provided by Jewel Hall

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 8

one box yellow cake mix
4 medium eggs
1 c water
1 large 6 oz instant vanilla pudding mix
1/3 c cooking oil
1 large can sliced peaches (drain and reserve juice)
12 oz cream cheese
1/2 c white sugar

Steps:

  • 1. In a large bowl, mix cake mix,eggs,water,Pudding mix and cooking oil, beating time recommended on cake mix box. Pour mixture into greased and floured 13 x 9 inch pan. Spread drained peach slices evenly over surface of mixture.
  • 2. Soften cream cheese (at room temp for 2 hours) and mix with sugar and 3 Tbs of reserved peach juice until smooth. Spoon over top of peaches. Bake in pre- heated oven at 350 degrees for 45 to 50 minutes.

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From recipeschoice.com


10 BEST PEACH CREAM CHEESE DESSERT RECIPES | YUMMLY
Peach Ice Cream KitchenAid. sweetened condensed milk, white peaches, heavy whipping cream. Yummly Original. Easy Southern Peach Cobbler Yummly. flour, water, salt, salted butter, peaches, ground nutmeg, lemon juice and 6 more.
From yummly.com


PEACH CARROT CAKE WITH CREAM CHEESE FROSTING - ONNEWSLIVE
2022-02-04 1 can (around 410 g) of peach halves in juice (2/3 cup of peach puree will be used in the cake, save the rest for filling) For the cream cheese frosting. 150 g softened butter; 200 g cream cheese, at room temperature; 3/4 – 1 cup (110-150 g) powdered sugar; 1/4 tsp vanilla powder; For the filling. Remaining peach puree; Caramelized peaches
From onnewslive.com


KETO PEACH CREAM CHEESE CAKE/NO SUGAR LOW CARBS RECIPE ...
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From youtube.com


PEACH CREAM CHEESE DUMP CAKE RECIPE
Peach cream cheese dump cake recipe. Learn how to cook great Peach cream cheese dump cake . Crecipe.com deliver fine selection of quality Peach cream cheese dump cake recipes equipped with ratings, reviews and mixing tips. Get one of our Peach cream cheese dump cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 65% …
From crecipe.com


PEACH CREAM CHEESE CAKE - ALL INFORMATION ABOUT HEALTHY ...
Peaches and Cream Cheesecake Recipe - Food.com best www.food.com. 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. Submit a Recipe Correction Advertisement. YOU'LL ALSO LOVE. 45 Ultimate Peach Recipes.
From therecipes.info


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