PEACH CHEESECAKE PIE RECIPES
QUICK AND EASY PEACH CHEESECAKE RECIPE | ALLRECIPES
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
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 2 9-inch cheesecakes
Number Of Ingredients 6
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, CarbohydrateContent 48.8 g, CholesterolContent 30.8 mg, FatContent 18.4 g, FiberContent 0.4 g, ProteinContent 3 g, SaturatedFatContent 10.3 g, SodiumContent 212.5 mg, SugarContent 40 g
FRESH PEACH CHEESECAKE RECIPE - DESSERT.FOOD.COM
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.
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 12-16 serving(s)
Number Of Ingredients 11
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, FatContent 24.2, SaturatedFatContent 13.3, CholesterolContent 115.5, SodiumContent 255.6, CarbohydrateContent 28.9, FiberContent 0.5, SugarContent 22.6, ProteinContent 5.5
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PEACHES AND CREAM CHEESECAKE RECIPE - FOOD.COM
Make and share this Peaches and Cream Cheesecake recipe from Food.com.
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Reviews 5.0
Total Time 36 minutes
Calories 2656.7 per serving
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Calories 2656.7 per serving
- Bake at 350°F for 30 to 35 minutes.
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FRESH PEACH CHEESECAKE RECIPE - DESSERT.FOOD.COM
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.
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Reviews 5.0
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Calories 348.8 per serving
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Reviews 5.0
Total Time 1 hours 40 minutes
Calories 348.8 per serving
- IF DESIRED GARNISH WITH FRESH PEACHES.
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PEACH UPSIDE-DOWN CHEESECAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Total Time 01 hours 35 minutes
Category Desserts
Calories 309 calories per serving
From tasteofhome.com
Total Time 01 hours 35 minutes
Category Desserts
Calories 309 calories per serving
- 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.
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Peaches…Sweet, juicy and at their best this time of year. They’re especially wonderful at your local Farmer’s Market right now. If you’re looking for a fabulous ending to a summertime get-together, you’ll love this dreamy peachy cheesecake. Who doesn’t love a glistening fresh peach pie and cheesecake? So we combined the two to become an extraordinary dessert. It’s luxuriously low in fat and calories compared to a full fat cheesecake. One slice of our skinny dessert has 246 calories and 9 grams of fat. One slice of Junior’s famous regular cheesecake contains 543 calories and 37 grams of fat. Make one for the weekend and let your family and friends indulge. Mmm…
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Reviews 5
Total Time 60 minutes
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- To make the crust: Preheat oven to 350 degrees. Coat a 9-inch spring-form pan with cooking spray. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the coated pan. Set aside. To make filling: Using an electric mixer, or hand mixer, beat the cream cheeses until fluffy and smooth. Slowly mix in the egg whites, egg and sugar until smooth. Stir in the sour cream, vanilla, and lemon juice. Pour batter over crust and carefully spread evenly. Bake for 35-40 minutes until the center is set. The outer sides might still be a little wiggly. Cool and refrigerate in the pan for at least 6 hours before serving. To make topping: After the cheesecake has been refrigerated for 6 hours the topping can be added. In a bowl add the sliced peeled peaches and lemon juice and toss with a rubber spatula to coat. Add the peach glaze. Using the rubber spatula gently blend the peaches and glaze. Remove the cheesecake from the spring-form pan and place on a serving plate. Spread the peach pie topping evenly over the top of the cheesecake. Refrigerate until ready to serve.
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