PEACH CHEESECAKE
My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast.
Provided by trix
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
- Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
- Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
- Bake in the preheated oven until set in the center, 30 to 35 minutes.
Nutrition Facts : Calories 359.4 calories, Carbohydrate 52.7 g, Cholesterol 67.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 701.2 mg, Sugar 39.1 g
GRILLED PEACH CHEESECAKE PARFAITS
Grilled Peach Cheesecake Parfaits is an easy no-bake recipe for a summer dessert. Creamy cheesecake mousse topped with grilled peaches will be a delicious ending to your summer meal!
Provided by Gwynn Galvin
Categories Dessert
Time 13m
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling.
- Sprinkle cut sides of peaches with ground ginger. Brush with 1 Tb. melted butter.
- Grill, cut sides down, until just tender, 2-3 minutes. Remove from grill. Slice and reserve.
- With mixer on medium speed beat cream cheese, sugar, 2 Tbs. peach preserves and vanilla until blended and creamy.
- Fold in zest and whipped topping until combined; reserve.
- In small bowl combine graham cracker crumbs and remaining 2 Tbs. melted butter.
- To assemble parfaits: layer each serving glass with 1/4 cup cheesecake mousse mixture, 1/4 cup graham crumb mixture, 1/4 cup cheesecake mousse mixture and 1 Tbs. peach preserves. Using bottom of a spoon, gently swirl preserves into top of cheesecake mixture.
- Garnish with sliced grilled peaches.
Nutrition Facts : Calories 344 kcal, Carbohydrate 56 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 23 mg, Sodium 191 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
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.
NO BAKE PEACHES AND CREAM CHEESECAKE FOR TWO
No Bake Peaches and Cream Cheesecake For Two - a refreshing, cool way to end your summer evening. Made with homemade whipped cream (no Cool Whip)
Provided by Carla Cardello
Time 1h45m
Number Of Ingredients 13
Steps:
- For the peaches: In a large saucepan, bring peaches, sugar, lemon juice, and cinnamon to a boil. Boil for 5-10 minutes or until the peaches are soft. If there isn't enough liquid from the peaches, add a little bit of water. Remove from the heat and stir in the vanilla. Cool to room temperature.
- For the cheesecake: In a small bowl, mix together the crumbs and melted butter. Press into the bottom of two glasses or ramekins. Refrigerate for at least 15 minutes or until firm.
- Meanwhile, in a large mixing bowl on medium-high speed (with whisk attachment if using 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
- Gradually beat in the powdered sugar and 1/4 teaspoon vanilla then continue beating until stiff peaks form, about 2-3 minutes (when you pull the beaters up, peaks will form and not fall over).
- Transfer to another bowl and reserve 2 tablespoons whipped cream for garnish. Keep both cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, granulated sugar, and remaining 1/4 teaspoon vanilla until smooth and creamy, about 1-2 minutes. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add some of the cheesecake filling on top of each chilled crust then add some peach filling and almonds. Finish layering with the cheesecake, peaches, and almonds.
- Garnish with the reserved 2 tablespoons whipped cream. Refrigerate at least 1 hour before serving. Keep cold until ready to serve.
Nutrition Facts : Calories 230 calories, Carbohydrate 17 grams carbohydrates, Fat 17 grams fat, Protein 5 grams protein
PEACH "CHEESECAKE" PARFAIT
You're just 20 minutes from serving up this luscious take on fresh peach cheesecake-made in parfait glasses with graham cracker crumbs and mint leaves.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Mix cream cheese spread and COOL WHIP until blended.
- Spoon wafer crumbs into 4 parfait glasses; top with cream cheese mixture. Use back of spoon to press down center of cream cheese mixture in each glass.
- Top with peaches and mint. Serve immediately.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 11 g, Protein 2 g
PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY
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
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
PEACH PIE CHEESECAKE PARFAITS
Yield 6
Number Of Ingredients 7
Steps:
- Beat the cream cheese, sugar, and caramel until creamy. Fold in 1/2 cup Cool Whip. Open the can of pie filling and pour into a bowl. Use a knife to cut the peach slices into smaller chunks. Layer the cake,...
Nutrition Facts :
QUICK AND EASY PEACH CHEESECAKE
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
Time 1h15m
Yield 16
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, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 18.4 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 212.5 mg, Sugar 40 g
FRESH PEACH CHEESECAKE
Looking for the perfect dessert for summer? This Fresh Peach Cheesecake is a New York Style Cheesecake with a hidden layer of sweet peach compote that puts this cheesecake over the top. Way over the top!
Provided by About a Mom
Categories Dessert
Number Of Ingredients 12
Steps:
- For Crust: Preheat oven to 350 degrees F.
- Add butter to graham cracker crumbs and stir until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of a 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 degrees 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, 60 to 75 minutes, until brown on top and center is set.
- 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 make up to 2 days ahead. Cover and 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.
Nutrition Facts : ServingSize 1 g, Calories 449 kcal, Sugar 27 g, Sodium 292 mg, Carbohydrate 46 g, Fiber 2 g, Protein 7 g, Fat 27 g, SaturatedFat 15 g, TransFat 0.4 g, Cholesterol 131 mg, UnsaturatedFat 8 g
FRESH PEACH CHEESECAKE
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
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
PEACH MELBA CHEESECAKE
A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
- Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
- Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
- In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
- Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.
Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
BOURBON PEACH STREUSEL CHEESECAKE
This Bourbon Peach Streusel Cheesecake is one of my favorite recipes. The combination of peaches, bourbon, brown sugar and cinnamon is insanely delicious!
Provided by Life Love and Sugar
Categories Dessert
Time 9h25m
Number Of Ingredients 21
Steps:
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 3.
- Bake the crust for 10 minutes, then set aside to cool. 4.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see water bath tutorial). Set prepared pan aside. 5.
- Reduce oven temperature to 300°F (148°C). 6. T
- make the streusel, combine flour, brown sugar and cinnamon in a medium sized bowl. Add melted butter and mix together until crumbly. Set half of the streusel aside and spread the remaining streusel out on a parchment-lined cookie sheet in an even layer. 7. B
- ke the streusel for 5-10 minutes, then remove from oven to cool. Once cooled, use your fingers to break the streusel back into pieces. 8. I
- a large bowl, blend the cream cheese, brown sugar, flour and cinnamon on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 9. A
- d sour cream and mix on low speed until well combined. 10.
- dd bourbon and mix on low speed until well combined. 11.
- dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside. 12.
- n another medium sized bowl, combine sliced peaches, cinnamon and brown sugar and toss to coat. Set aside. 13.
- dd about 1/4 of the cheesecake filling to the crust to make a thin layer. 14.
- et aside about 1 cup (140g) of peaches, then lay the peaches over the batter in an even layer. Crumble the unbaked streusel over the peaches. 15.
- our remaining cheesecake batter evenly over the peaches. 16.
- lace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour and 30 minutes. 17.
- urn off the oven and leave the cheesecake in oven with the door closed for 15 minutes. Do not open door or you'll release the heat. 18. Re
- ove the cheesecake from the oven (make sure to close the oven door immediately to keep the heat in) and top the cheesecake with the remaining peaches and about 2/3 of the baked streusel. Leave about an inch around the edge of the cheesecake without any peaches or streusel for adding the whipped cream later. 19. Pl
- ce the cheesecake back in the oven with oven door closed and leave for another 15 minutes. 20. Cr
- ck oven door and leave for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks. 21. Re
- ove the cheesecake from the oven and let sit on the counter for 15 minutes. Remove pan from water bath and remove aluminum foil. Refrigerate cheesecake until completely cooled and firm, 6-7 hours. 22. Wh
- n the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. 23. To
- make the whipped cream, add the heavy cream to a mixer bowl fitted with the whisk attachment and whip on high speed until it begins to thicken. Add the powdered sugar, vanilla extract and cinnamon and continue whipping on high speed until stiff peaks form. 24. Pi
- e a shell border around the edge of the cheesecake. I used Ateco tip 844. 25. Sp
- inkle remaining baked streusel over the cheesecake. Refrigerate cheesecake until ready to serve. Cheesecake is best for 2-3 days, but should be ok for 4-5 days.
Nutrition Facts : ServingSize 1 Slice, Calories 459 calories, Sugar 36.3 g, Sodium 379.9 mg, Fat 22.5 g, SaturatedFat 12.9 g, TransFat 0.5 g, Carbohydrate 55.3 g, Fiber 2.3 g, Protein 8.1 g, Cholesterol 106.4 mg
NO-BAKE PEACH GINGERBREAD CHEESECAKE PARFAIT
This No-bake Peach Gingerbread Cheesecake Parfait is ridiculously easy. Sweet and tangy cream cheese filling. It also has a distinct gingerbread layer.
Provided by Anupama
Categories Dessert
Time 17m
Yield 4
Number Of Ingredients 17
Steps:
- To make peach syrup, put all the peach Syrup ingredients in a medium saucepan. Cook over medium heat until it begins to thicken.
- Remove from heat and let it cool completely. Blend peaches until smooth. Press the puree through a sieve and discard the solids. Your peach syrup is ready. Keep it aside.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- In a large bowl with an electric mixer, beat the cream cheese and vanilla for 2-3 minutes.
- Scrape the sides and add sugar, lemon juice and whip. Next add whipped cream to the bowl.
- Use a rubber spatula to fold in the whipped cream. After that add peach syrup and fold gently.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Layer crumbled cookies, cheesecake mixture in parfait glass. Repeat layers.
- Sprinkle with cookie crumbs. Garnish with sliced Peach, and drizzle chocolate sauce.
- Place in the fridge and chill for about 1-2 hours. Serve chilled.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 213 calories, ServingSize 1 serving
PEACH COBBLER PARFAITS
Time 1h
Number Of Ingredients 8
Steps:
- Drain juice of peaches into a medium saucepan.
- Chop peaches into chunks.
- Add the brown sugar, cinnamon , cornstarch and salt to the peach juice.
- Whisk together; turn heat to medium.
- Whisk and cook until bubbling.
- Take the sauce off the heat and add chopped peaches; stir to combine.
- Pour into a glass container, cover and place in refrigerator until completely cold.
- Add 1/4 cup of yogurt, 1/4 cup peach mixture and 1/8 cup granola.
- Store in the refrigerator until ready to serve.
AMARETTO PEACH PARFAITS
This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably. -Connie McDowell, Greenwood, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings plus about 1 dozen leftover cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.
Nutrition Facts : Calories 644 calories, Fat 36g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 112mg sodium, Carbohydrate 72g carbohydrate (66g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY PEACH PARFAIT RECIPE
Indulge yourself with a sweet and fruity bite of this strawberry peach parfait! It's made with 3 ingredients that's beautifully arranged in one bowl.
Provided by Joshua Palmer
Categories Fruit Dessert
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Divide about ¼ cup of the chopped peach into two small cups or bowls, followed by a layer of about ¼ cup of donuts.
- Spread about ½ of the yogurt over the donuts, then repeat layers once more.
- Serve, and enjoy!
Nutrition Facts : Carbohydrate 22.74g, Cholesterol 18.26mg, Fat 8.11g, Fiber 1.49g, Protein 4.82g, SaturatedFat 3.13g, ServingSize 2.00, Sodium 129.57mg, Sugar 0.00, UnsaturatedFat 3.67g
PEACHES AND CREAM CHEESECAKE
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
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.
More about "peach cheesecake parfait food"
NO-BAKE PEACHES-AND-CREAM CHEESECAKE RECIPE - FOOD …
From foodandwine.com
Servings 12Total Time 6 hrs 15 minsCategory Cheesecakes
- Pulse graham crackers in a food processor until finely ground, 10 to 15 times. Add melted butter and 1/2 teaspoon salt; pulse until crumbs are evenly moistened, about 5 times. Transfer crumb mixture to a 9-inch springform pan, and press onto bottom and about 1 1/4 to 1 1/2 inches up sides, tapering top edge as you press up sides. Freeze 30 minutes.
- In a clean food processor, combine sliced peeled peaches, 6 tablespoons agave, and 1/2 teaspoon salt; process until smooth, about 2 minutes. Transfer to a large bowl, and refrigerate until chilled, about 30 minutes.
- In a clean food processor, combine cream cheese, ricotta, lemon juice, sugar, remaining 6 tablespoons agave, and remaining 1 teaspoon salt. Process until very smooth, about 2 minutes, stopping to scrape down sides of bowl as needed. Transfer to a second large bowl.
- Spread half of cream cheese filling in prepared crust in an even layer; freeze 45 minutes. Chill remaining cream cheese filling (do not let it become too firm). Carefully spread half of chilled peach puree in an even layer on top of cream cheese filling in pan; freeze 45 minutes. Carefully spread remaining cream cheese filling in an even layer on top of peach layer; freeze 45 minutes. Spread remaining peach puree on top. Cover pan with plastic wrap; freeze until firm but not completely frozen, 3 to 4 hours.
PEACH PIE CHEESECAKE PARFAITS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
Reviews 31Category Pudding And ParfaitsServings 6Total Time 15 mins
- In a mixing bowl, beat the cream cheese, sugar, and caramel until creamy. Fold in 1/2 cup Cool Whip.
- Open the can of pie filling and pour into a bowl. Use a knife to cut the peach slices into smaller chunks.
- Layer the cake, pie filling, and cheesecake in 6 - 6 ounce jelly jars. Top with extra Cool Whip and mint leaves before serving. Keep refrigerated.
PEACH CHEESECAKE PARFAIT - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
4.3/5 (3)Category Quick & Easy, SummerCuisine Quick & Easy, SummerTotal Time 5 mins
- In a third bowl, stir together the graham cracker crumbs, sugar and melted butter until incorporated.
- Add alternating spoonfuls of each mixture into a tall parfait glass, starting and ending with a sprinkling of the graham cracker crumble. Garnish with peach slices and a gingersnap cookie. Serve immediately.
PEACHES & CREAM PARFAIT - RECIPE - FINECOOKING
From finecooking.com
Servings 4Estimated Reading Time 40 secsCategory DessertCalories 600 per serving
PEACH POUND CAKE PARFAITS | SEMI-HOMEMADE DESSERT - LIVE ...
From livelaughrowe.com
Servings 8Estimated Reading Time 3 mins
- Cut pound cake into cubes (the size of the cubes will depend on what you serve the parfait in). Set aside.
- Drain peaches and cut into pieces. Place in a pan over medium heat. Add brown sugar and a dash of cinnamon and allow it to simmer 5-10 minutes. Drain any extra liquid and set aside in a bowl.
- Combine heavy cream, honey, vanilla, and powdered sugar into a bowl. Beat on low speed until frothy then increase the speed to medium-high and beat until the cream forms medium peaks.
PEACH CHEESECAKE - NO BAKE CHEESECAKE RECIPE
From bakealish.com
Ratings 11Calories 517 per servingCategory Dessert
- In a bowl, add the egg whites with the cream of tartar and beat on medium speed. Once it starts to form soft peaks add the castor sugar and continue beating till it forms stiff peaks. Set aside
- Combine the gelatin and the peach juice in a bowl. Set aside for 5 mins to bloom. Once bloomed, microwave the mixture for 30 seconds or until melted. Set aside. In another bowl, beat the sweetened whipping cream or heavy cream until it forms semi-stiff peaks. Set this aside as well
- Combine the peach juice and gelatin together. Mix well and set aside for 5 mins to let it bloom. Once done, boil this mixture on medium heat for 5 mins until all the gelatin has melted. Add sugar as per taste only if required. Switch off the gas, strain the mixture and set aside for 10 to 15 mins or until it cools a bit
NO-BAKE CHEESECAKE PARFAITS - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
5/5 (1)Estimated Reading Time 3 minsCategory Dessert
- In a food processor, combine graham crackers, melted butter and cinnamon. Process until crumbly.
- In a mixing bowl, beat cream cheese with an electric mixer on medium speed until softened. Reduce the speed to low, and gradually add in the milk, a little at a time (mixture will be watery). Beat in pudding mix until the filling is thick and smooth.
- In glasses, layer graham cracker crumbs, blueberries, cheesecake filling, strawberries, cheesecake filing and top with more graham cracker crumbs. Serve with spoons and enjoy!
10 BEST PARFAIT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2022-01-05Category Recipe Roundup
- Black Forest Parfaits. These black forest parfaits may look decadent – and they taste that way, too – but they’ll only use a few ingredients and aren’t too bad for you.
- Strawberry Banana Granola Parfaits. These take a bit longer to make because you’ll have to make your homemade granola, but again if you have some already made, the actual parfaits don’t take long to assemble.
- Peach Parfaits. If your favorite fruit is peaches, this recipe is probably the better option for you. It features plenty of bright peachy flavor, along with Medjool dates, Greek yogurt, granola, and vanilla extract.
- Strawberry Cheesecake Parfait. The strawberry cheesecake parfait is less healthy and more decadent, but if you’re craving strawberry cheesecake and don’t have time to make one, this is an excellent backup.
- Coconut Granola, Yogurt, and Fruit Parfaits. This five-ingredient parfait is perfect for anyone looking for a tasty, natural breakfast, dessert, or mid-day snack option.
- Healthy Apple Crisp Yogurt Parfait. All you’ll need for this healthy apple crisp parfait is Greek (or vanilla) yogurt, a diced apple, granola, cinnamon, and toasted pecans.
- Mango Cheesecake Parfaits. These gorgeous white and gold parfaits are super tangy, bordering on tart, and feature a wealth of cream cheese and mango flavor.
- No-Bake S’mores Parfait. No-bake s’mores parfaits are simply gorgeous; they look like something you’ll buy at a high-priced bakery or coffee shop. They are layer upon layer of chocolate pudding, crushed graham crackers, and marshmallow cream.
- No-Bake Oreo Cheesecake Parfaits. With nothing more than crushed Oreos, cream cheese, powdered sugar, vanilla extract, and heavy whipping cream, this tastes exactly like Oreo cheesecake.
- 5-Minute Pumpkin Parfait. If you’re looking for the perfect fall parfait, you’ve just found it. I’m certain that you will adore this 5-minute pumpkin parfait.
EASY BERRY CHEESECAKE PARFAIT (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Category DessertCalories 415 per serving
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