CHEESECAKE-STUFFED PEACHES
Cheesecake-Stuffed Peaches
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
- In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
- Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.
Nutrition Facts : Calories 261 kcal, Carbohydrate 30 g, Cholesterol 76 mg, Protein 3 g, SaturatedFat 9 g, Sodium 117 mg, Sugar 28 g, Fat 15 g, UnsaturatedFat 5 g
PEACH CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
CHEESECAKE-STUFFED PEACHES
Baked peaches stuffed with cheesecake filling
Provided by Carla Cardello
Categories Cheesecake
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Line a cookie sheet with foil or parchment paper. Set aside.
- In one small bowl, place the melted butter. In another small bowl, mix together 1 tablespoon sugar, cinnamon, and clove. Take one peach half and dip it cut-side down into the butter then dip it into the sugar mixture. Place it face-up on the cookie sheet. Repeat with the remaining peach halves.
- In a medium mixing bowl, beat the cream cheese until smooth. Beat in the remaining 2 tablespoons sugar, egg yolk, and vanilla.
- Fill each peach center with the cream cheese mixture. If you have leftover batter, you can bake it in a ramekin. Bake 25-30 minutes or until browned and softened. Serve warm or at room temperature.
NO-BAKE PEACH CHEESECAKE WITH WHEAT THINS CRUST
The salty-sweet crust on this no-bake peach cheesecake recipe is not to be missed. This is the best summer dessert-no oven required.
Provided by Rebecca Firkser
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
- Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
- Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
- Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
- Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
- Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
- Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.
CHEESECAKE STUFFED PEACHES
Make and share this Cheesecake Stuffed Peaches recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a 15x10x1 inch baking pan with parchment paper; set aside.
- Trim a very thin sliced from the rounded side of each peach half so the halves will stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in the prepared pan.
- Sprinkle cut sides of peaches with cinnamon sugar; set aside.
- In a medium mixing bowl beat softened cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
- Bake, uncovered, about 30 minutes or until lightly browned and softened. Sprinkle with granola. Serve warm or room temperature.
Nutrition Facts : Calories 258.9, Fat 15.2, SaturatedFat 8.8, Cholesterol 68.8, Sodium 129.8, Carbohydrate 29.9, Fiber 2.2, Sugar 27.9, Protein 3
PEACHY SUMMER CHEESECAKE
This is a cool, always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you cover it well in an airtight container and add the peaches only after the cheesecake thaws. -Joan Engelhardt, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 2h55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up pieces lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Center pan on foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low 2-1/2 hours., Turn off slow cooker, but do not remove lid. Let stand 1 hour. Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 342mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 12g protein.
PEACH CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Fruit Dessert Bake Cream Cheese Peach Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
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.
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SHEET-PAN PEACH CHEESECAKE | RICARDO
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Servings 16Total Time 1 hr 10 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter a 17 x 12-inch (43 x 30) baking sheet.
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the eggs and mix well. Stir in the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Add the cream cheese and mix until melted and smooth. Return to the heat to completely melt the cheese, if necessary.
- Meanwhile, in a small bowl, sprinkle the gelatine over 2 tbsp (30 ml) of the water. Let bloom for 5 minutes.
- In a bowl, whisk the cream and sugar with an electric beater until firm peaks form. Transfer to a pastry bag fitted with a 1/2-inch (1 cm) round tip.
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