Peaches And Cream Cheesecake By Pampered Chef Recipes

PEACHES AND CREAM CHEESECAKE BY PAMPERED CHEF

Steps:

• Preheat oven to 350.
• Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
• Add milk, egg and butter stirring until blended.
• pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
• Drain the peaches reserving 3 tablespoons of peach juice.
• Arrange the peach slices over prepared layer.
• Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
• Spread over peaches.
• Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
• Bake for 30 minutes or until set.
• Let stand until cooled.
• Chill covered in the fridge.

PEACHES AND CREAM CHEESECAKE

Steps:

• In a bowl, stir the crumbs, sugar, and cinnamon together; add melted butter; stir until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in vanilla extract and lemon juice.
• Stir in whipping cream; fold in peaches.
• Pour mixture over the crust.
• Bake at 350° for 10 minutes; decrease temperature to 225° and bake for 1 hour 10 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• Make the topping: toss together peaches and lemon juice; arrange on top of the cheesecake.
• Chill until serving time; just before serving, in a small saucepan, heat peach preserves.
• Drizzle warm preserves over the cheesecake.

PEACHES AND CREAM CHEESECAKE

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.

PERFECTLY CREAMY CHEESECAKE

Steps:

• Preheat the oven to 300°F (150°C).For the crust, place the graham crackers and sugar in the Flex Food Processor Bowl fitted with the multiuse blade. Process until finely chopped. Add the butter and pulse until moist. Press the crumb mixture into the bottom of 9" (23-cm) Springform Pan. Bake for 10 minutes. Remove from the oven and place on a cooling rack.For the filling, beat the cream cheese, sugar, and flour using the Flex Hand Mixer attachment on medium speed until smooth. Add the eggs, one at a time. Mix at a low speed until just blended. Stir in the sour cream, lemon juice, and vanilla. Pour the filling into the crust.Bake until the cake's center appears nearly set when gently shaken (the center will firm as it cools), 55-60 minutes.Remove the pan from the oven and place on a cooling rack. Carefully run a sharp knife around the edges of the cheesecake to loosen it from the pan; cool completely.Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. Top with pie filling before serving, if you'd like.

PHILADELPHIA NO-BAKE PEACHES 'N' CREAM CHEESECAKE

Steps:

• Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9 inch pan. Refrigerate while preparing filling.
• Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
• Refrigerate for 4 hours or until firm, leftovers should be stored in refrigerator.
• SUBSTITUTE: Prepare as directed, using 1 drained 15 oz can peaches.