PEACH COBBLER CHEESECAKE BARS
Peach cobbler and cheesecake is an extraordinary combination. The peaches are bursting with sweet, fresh flavor, and the cheesecake filling is creamy and luscious. Together, they are divine!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
- Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
- Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
- Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 24.3 g, Cholesterol 34.6 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 161.2 mg, Sugar 14.6 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.
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.
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.
PEACHY CHEESECAKE SQUARES
This dessert makes GREAT use of all the fresh peaches you find at the end of summer. And it's a nice change from the traditional peach cobbler. I brought this to a church bakesale/social and it was a big hit. I found this recipe in a catalog for Penzey's spices under their section for cinnamon.
Provided by Kozmic Blues
Categories Bar Cookie
Time 1h
Yield 20 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
- In a large bowl, sift flour and powdered sugar.
- Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
- I use my hands, as I do not have a food processor.
- Remove two cups of the flour/sugar mixture to use later for the topping.
- Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
- Bake crust in 350 degree oven for 15 minutes.
- While crust bakes, beat the cream cheese until fluffy.
- Pour in condensed milk and beat until smooth.
- Add egg and vanilla and mix well.
- When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
- Any peach juice can be added on top as well.
- Next, pour the cream cheese mixture over the peaches.
- I try and smooth over any peaches that might be"poking" up throught the cream.
- Now sprinkle the reserved flour/ sugar mixture over the cream filling.
- I use a fork to break up any chunks, so the crust lies evenly.
- Bake in the oven for 30-35 minutes.
- Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
- It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
- Please store leftovers in the refrigerator.
PEACH CHEESECAKE BARS
These disappear fast - especially now with fresh peaches. In winter, tinned peaches may be used, or even apricots.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 18
Steps:
- Butter a 13 X 9 X 2 inch pan.
- For base layer: Sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed.
- Add egg and blend well.
- Pat evenly onto bottom of prepared pan.
- Preheat oven to 350 degrees F. Bake crust 10 minutes while preparing filling.
- Make cheesecake layer: Beat cheese, sugar and vanilla until combined well.
- Add egg, juice, flour and salt; beat until smooth.
- Spread evenly over crust.
- Arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden.
- Let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.
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