PEACH COBBLER DUMP CAKE RECIPE: HOW TO MAKE IT
This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. —Keri Sparks, Little Elm, Texas
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Pour 1 can of peaches into a greased 13x9-in. baking dish. Drain remaining can of peaches and add to baking dish; sprinkle with brown sugar and cinnamon. Sprinkle with cake mix and almonds., Cut butter into very thin slices; arrange over top, spacing evenly. Bake until golden brown and fruit is bubbly, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 234 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 34g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
NEW YORK CHEESECAKE RECIPE {NO WATER BATH} - CAKEWHIZ
The best, classic, easy New York cheesecake recipe, made with simple ingredients and topped with sour cream frosting. Rich and creamy with no water bath!
Provided by CakeWhiz
Categories Dessert
Total Time 555 minutes
Prep Time 15 minutes
Cook Time 180 minutes
Yield 8
Number Of Ingredients 14
Steps:
- In a mixing bowl, mix together graham cracker crumbs, sugar, butter until you have a crumbly mixture.
- Spread this mixture in A 9 inch springform pan/ cheesecake pan and pack it down Keep aside.
- In another mixing bowl, add cream cheese and whip until smooth.
- Add eggs, egg yolks, vanilla extract and mix until combined.
- Add sugar, flour and mix until well-blended.
- Add heavy cream and mix until mixture is smooth and creamy.
- Pour mixture in the prepared springform pan.
- Place the pan in a NON-HEATED oven and then, turn it on and set to 200 degrees F.
- Bake the cheesecake for 3 hours.
- At the 3 hour mark, turn off the oven but DO NOT remove the cheesecake from the oven and DO NOT open the oven door for at least 1 hour.
- At the 1 hour mark, remove cheesecake from oven. Cover and chill in fridge overnight or at least 6 hours.
- While the cheesecake is chilling, prepare the sour cream frosting by mixing together butter, sour cream and vanilla extract until smooth. Gradually, add powdered sugar and mix until creamy and fluffy.
- Prior to serving the cheesecake, decorate it with swirls of sour cream frosting. Enjoy!
Nutrition Facts : Calories 942 kcal, CarbohydrateContent 97 g, ProteinContent 11 g, FatContent 58 g, SaturatedFatContent 32 g, CholesterolContent 287 mg, SodiumContent 585 mg, SugarContent 87 g, ServingSize 1 serving
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KETO CHEESECAKE RECIPE - SUGAR-FREE LOW-CARB CHEESECAKE
From delish.com
Reviews 3.0
Total Time 8 hours
Category gluten-free, low sugar, Christmas, dinner party, baking, dessert
Cuisine American
Calories 500 calories per serving
- Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling. Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust. Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour. Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.
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