MINI GEORGIA PEACH CHEESECAKES
Steps:
- Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside.
- To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour.
- To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool.
- Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve.
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.
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
EASY NO-BAKE CHEESECAKE PARFAITS
When it comes to digging your spoon into a tall glass of deliciousness, there's no party quite like a cheesecake parfait party. Sweeten up the deal by bypassing the oven in favor of this 15-minute no-bake cheesecake.
Provided by Kelly Senyei
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Beat until light and creamy, about 3 minutes.
- Whisk together the remaining 1 cup heavy cream, 3 tablespoons sugar, 1 teaspoon vanilla extract and the sour cream in a large bowl with a handheld electric mixer (or a stand mixer fitted with the whisk attachment) on high speed until soft peaks form.
- Add a layer of crushed graham crackers to the bottom of each parfait glass. Top the graham crackers with a layer of the cheesecake, then a layer of fruit (see Cook's Note). Top each parfait with a dollop of the whipped cream and serve.
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
PEACH UPSIDE-DOWN CHEESECAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.
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.
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
More about "peach cheesecake parfait recipes"
PEACH CHEESECAKE PARFAIT - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
4.4/5 (7)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.
GRILLED PEACH CHEESECAKE PARFAITS - SWIRLS OF FLAVOR
From swirlsofflavor.com
Reviews 5Category DessertCuisine SouthernTotal Time 13 mins
- With mixer on medium speed beat cream cheese, sugar, 2 Tbs. peach preserves and vanilla until blended and creamy.
PEACH COBBLER CHEESECAKE RECIPE - SOUTHERN LIVING
From southernliving.com
BROOKE'S EASY TO MAKE PEACH PARFAIT - PAULA DEEN
From pauladeen.com
NO-BAKE PEACH GINGERBREAD CHEESECAKE PARFAIT - MY …
From mygingergarlickitchen.com
PEACH COBBLER CHEESECAKE PARFAIT - YOUTUBE
From youtube.com
PEACH CHEESECAKE PARFAIT RECIPE - FOOD.COM
From food.com
OUR TOP 10 PARFAIT RECIPES - TASTE OF HOME
PEACH CHEESECAKE - JOYFOODSUNSHINE
From joyfoodsunshine.com
PEACH PRALINE NO-BAKE CHEESECAKE PARFAITS
From thebeachhousekitchen.com
NEW YORK–STYLE FRESH PEACH CHEESECAKE - ABOUT A MOM
From aboutamom.com
EASY NO-BAKE CHEESECAKE PARFAITS - JUST A TASTE
From justataste.com
PEACH PIE CHEESECAKE PARFAITS - MY RECIPE MAGIC
From myrecipemagic.com
FROZEN PEACH CHEESECAKE | SERENA BAKES SIMPLY FROM SCRATCH
From serenabakessimplyfromscratch.com
You'll also love