PEACHES AND CREAM CAKE
I don't remember where I got this recipe but it has been a family favorite ever since I made it 8 years ago! My father-in-law requests it all of the time. It is easy to make and tastes wonderful. Everytime I take it somewhere, someone asks for the recipe. I use a butter flavored yellow cake mix.
Provided by Angie in St. Charles
Categories Dessert
Time 40m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Drain peaches, reserving 1-3 T juice for the topping and set aside.
- Combine cake mix, melted butter, and egg in medium bowl.
- A soft dough will form.
- This can be done by hand or with an electric mixer.
- Press dough onto bottom and halfway up the sides of a 9x13 inch pan.
- Cover dough with drained peaches.
- To make the topping, mix the cream cheese, sugar, and juice with electric mixer until creamy.
- Spread over peaches.
- Sprinkle with cinnamon.
- Bake at 350 degrees for 30 to 35 minutes or until crust is golden brown.
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
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
CREAM CHEESE PEACH CAKE
Make and share this Cream Cheese Peach Cake recipe from Food.com.
Provided by iewe7726
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine first seven ingredients in a large bowl, beating 2 minutes at medium speed.
- Pour into a well greased "deep dish" pie plate.
- Drain peaches, reserving some syrup. Arrange peach slices over this mixture.
- Beat cream cheese, peach syrup and 1/2 cup sugar at medium speed for 2 minutes.
- Spoon and spread over peaches to within 1 inch of batter.
- Mix sugar and cinnamon together and sprinkle over top of everything.
- Bake at 350 degrees until crust is golden brown (about 30 to 35 minutes).
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.
CRêPES CAKE
Steps:
- To make the crêpes: In a blender, combine the flour, milk, butter, sugar, vanilla, and salt. Blend until smooth. Add the eggs and blend until completely smooth, scraping down the sides as needed, about 1 minute. Transfer the batter to a large bowl, cover, and refrigerate for at least 1 hour and up to 24 hours.
- Heat an 8-inch crêpe pan or 10-inch nonstick skillet over medium high and spray with cooking spray. Gently stir the chilled crêpes batter. Add 1/4 cup of the batter and tilt the pan to make sure the mixture evenly and lightly coats the skillet. Cook for about 30 seconds, until the crêpe is lightly browned. Using a spatula, carefully flip the crêpe to cook the other side, about 30 seconds. Slide the crêpe onto a plate. Cool slightly, then transfer to a clean, dry surface. Arrange crêpes in a single layer to cool completely. Repeat with remaining batter, buttering pan occasionally. If crêpes are browning too quickly, reduce heat to medium.
- To make the frosting: In a chilled bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, 30 seconds. Switch to the whisk attachment and add the heavy cream, sour cream, powdered sugar, and vanilla. Whip on medium speed until almost stiff peaks form (tips almost stand straight).
- To make the cake: On a platter, place one crêpe and spread with a generous 1/4 cup of the frosting. Top with a crêpe, then evenly spread on a generous 1/4 cup of the chocolate-hazelnut spread. Top with sliced strawberries. Repeat with the remaining crêpes, frosting, chocolate-hazelnut spread, and sliced strawberries. Cover the cake and refrigerate for at least 4 hours.
- To serve, sprinkle the cake with powdered sugar. Top with whipped cream and the halved strawberries. Use a serrated knife to slice.
RICH AND CREAMY CHEESECAKE
Steps:
- Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.
- Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.
- Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.
GREAT GRANDMA PEARL'S ANGEL FOOD CAKE WITH PEACHES AND CREAM
My great-grandmother Pearl was famous for her angel food cake. She would enter baking contests with this recipe and always took home the blue ribbon. Among her bounty of prizes? A KitchenAid stand mixer (which came in very handy for this recipe, considering she used to beat the egg whites by hand) and a new stove! Not to mention a mighty fine sash and a ribbon proclaiming her the queen of cakes.
Provided by Katie Lee Biegel
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes.
- Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts.
- Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely.
- To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream.
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.
PEACHES AND CREAM CHEESECAKE BARS
Canned peaches are picked and packed at the peak of ripeness, sealing in their freshness, flavor and nutrition, making them the star of this easy-to-make, delectable dessert.
Provided by Kelsey Nixon
Categories dessert
Time 40m
Yield 36 Bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Spray a 9x13-inch pan with non-stick spray.
- In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan.
- Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust.
- In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look.
- Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.
PEACH AND CREAM CHEESE TORTE
This family favorite is too good to keep to ourselves.
Provided by SUE_ZIGGY
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
- Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
- Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
- Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g
CLASSIC CHEESECAKE WITH CREAM CHEESE SPREAD
Delight in this decadent Classic Cheesecake with Cream Cheese Spread. Dress it up with some strawberries or chocolate sauce for a can't-miss dessert. Our Classic Cheesecake with Cream Cheese Spread is both time-tested and well-loved.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese spread, vanilla and remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low after each just until blended.
- Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hrs.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
PEACHES AND CREAM CHEESECAKE
Make and share this Peaches and Cream Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 497.3, Fat 31.5, SaturatedFat 18.7, Cholesterol 176.9, Sodium 285.7, Carbohydrate 47.4, Fiber 1.1, Sugar 34.6, Protein 7.9
FRESH PEACH CAKE
This is a quick and easy peach cake made with fresh peaches.
Provided by Chantal
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Combine sugar and butter in a large bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, and beat well after each addition. Combine flour, baking powder, and salt in a separate bowl and sift on top of the butter mixture. Mix to combine. Transfer batter into the prepared springform pan and smooth out.
- Set peaches inside batter. Mix 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle evenly with cinnamon sugar.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Transfer cake carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 183 calories, Carbohydrate 24.9 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 54.9 mg, Sugar 16.7 g
CREAMY PEACH COFFEE CAKE
Here is an awesome coffee cake worth splurging on. You can use any kind of preserves in this recipe, but my personal favorite is peach. -Jody Saulnier North Woodstock, New Hampshire
Provided by Taste of Home
Time 1h
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and extract; beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan., In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with preserves. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes. , Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.
Nutrition Facts : Calories 371 calories, Fat 20g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
WONDERFUL CREAM CHEESE PEACH COFFEE CAKE
I have served this wonderful buttery peach coffeecake on so many different occasions, and always get so many compliments. It's not your average everyday coffeecake...it's filled with a heavenly-tasting cream cheese-peach filling, topped off with a brown sugar/cinnamon topping...to die for!
Provided by Kittencalrecipezazz
Categories Breads
Time 1h10m
Yield 1 13x9 inch cake
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch pan.
- In a bowl, combine flour, sugar and salt.
- Cut in the Crisco shortening with a pastry knife until crumbly; reserve 1 cup of the mixture for the topping.
- Add in baking powder, eggs and vanilla to the remaining crumb mixture.
- Beat on medium speed of an electric mixer for 2 minutes, or until smooth.
- Spread evenly into prepared pan.
- Bake for 20-25 minutes.
- For the filling and topping: beat the cream cheese on medium speed until smooth and creamy.
- Gradually add in the sweetened condensed milk, lemon juice and cinnamon; beat until smooth.
- Fold in peaches; spread evenly over cake.
- To the reserved crumb mixture, add in nuts, brown sugar and cinnamon; mix well, and sprinkle over filling.
- Bake for 30-35 minutes longer, or until set.
- Serve warm.
- Delicious!
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