Best 7 Peaches And Cream Cheesecake By Pampered Chef Recipes

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Indulge in the delectable Peaches and Cream Cheesecake, a classic dessert elevated with the flavors of juicy peaches and the velvety richness of cream cheese. This delectable cheesecake is a symphony of textures and flavors, featuring a graham cracker crust, a creamy cheesecake filling swirled with sweet peach chunks, and a luscious peach glaze. The article also includes a heavenly No-Bake Peaches and Cream Pie, a delightful combination of creamy pudding, fresh peaches, and a crispy graham cracker crust. Alternatively, try the refreshing Peaches and Cream Parfait, a layered delight of creamy whipped cream, succulent peaches, and crunchy granola. And for a delightful breakfast or brunch option, the Peaches and Cream Waffles are a delightful treat, topped with fluffy whipped cream and fresh peach slices. Embark on a culinary journey with these recipes, creating memorable moments with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

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

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

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

PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

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

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) box regular vanilla pudding mix
3 tablespoons soft butter
1/2 cup milk
1 egg
15 -20 ounces sliced peaches
8 ounces cream cheese
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

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.

PEACHES AND CREAM CHEESECAKE BARS



Peaches and Cream Cheesecake Bars image

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

1 cup almonds, finely chopped
1 cup graham cracker crumbs
1/3 cup unsalted butter, softened
2 (8 oz.) packages cream cheese, softened
1 (14 oz. can) sweetened condensed milk
2 large eggs
1/4 cup lemon juice
1/2 teaspoon almond extract
2 1/2 tablespoons all-purpose flour
1 (8.75 oz. can) peaches, drained
pinch of salt

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.

NO-BAKE PEACHES AND CREAM CHEESECAKE CUPS



No-Bake Peaches and Cream Cheesecake Cups image

Provided by Geoffrey Zakarian

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

3/4 cup ground amaretti cookies
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup heavy cream
6 tablespoons confectioners' sugar
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 teaspoon vanilla extract
Zest of 1 lemon
1 1/2 cups small diced jarred or fresh peaches (peeled if using fresh)
1 tablespoon honey
1 1/2 teaspoons lemon juice
1 tablespoon plus 1 1/2 teaspoons thinly sliced fresh mint, for garnish

Steps:

  • For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly.
  • For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator.
  • To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture.
  • Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours.
  • For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine.
  • Before serving, top each cheesecake cup with peach salsa and garnish with mint.

PEACHES AND CREAM CHEESECAKE BY PAMPERED CHEF



Peaches and Cream Cheesecake by Pampered Chef image

It says to chill it in the fridge after its done, but i ate it right out of the oven once and it was good that way too!

Provided by halfrican808

Categories     Cheesecake

Time 50m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

3/4 cup flour
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
3 tablespoons butter
1 (28 ounce) can sliced peaches
8 ounces cream cheese
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon cinnamon
3 tablespoons peach juice

Steps:

  • Preheat oven to 350.
  • Combine flour, dry pudding mix and salt in a mdium bowl and mix well.
  • Add milk, egg and butter stirring until blended.
  • pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish.
  • Drain the peaches reserving 3 tablespoons of peach juice.
  • Arrange the peach slices over prepared layer.
  • Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional.
  • Spread over peaches.
  • Sprinkle with remaning 1 tablespoon of sugar and cinnamon.
  • Bake for 30 minutes or until set.
  • Let stand until cooled.
  • Chill covered in the fridge.

Nutrition Facts : Calories 345.7, Fat 15.6, SaturatedFat 8.8, Cholesterol 68.1, Sodium 466, Carbohydrate 48.3, Fiber 2, Sugar 34.5, Protein 5.2

PEACHES AND CREAM CHEESECAKE CRUMBLE



Peaches and Cream Cheesecake Crumble image

Fresh peaches (you can use frozen, too!), cream cheese and sugar cookie mix make this stellar new dessert oh-so-easy to make and even better to eat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, melted
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
6 fresh peaches, peeled, pitted and cut into 1/2-inch slices (about 6 cups)
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.
  • In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.
  • In large bowl, toss peaches with remaining 1/4 cup sugar and the cinnamon. Distribute peaches evenly in baking dish. Spoon tablespoonfuls cream cheese mixture randomly over peaches. Sprinkle with cookie mixture.
  • Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1/2 g

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

Steps:

  • Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
  • Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
  • Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

Tips:

  • To ensure a smooth and creamy cheesecake, make sure all the ingredients, especially the cream cheese, are at room temperature before beginning.
  • For a more intense peach flavor, use fresh, ripe peaches. If fresh peaches are unavailable, frozen or canned peaches can be used instead.
  • Do not overmix the cheesecake batter. Overmixing can result in a dense, crumbly cheesecake.
  • Bake the cheesecake in a water bath. This helps to create a moist and evenly cooked cheesecake.
  • Allow the cheesecake to cool completely before serving. This allows the cheesecake to set properly and develop its full flavor.

Conclusion:

This Peaches and Cream Cheesecake by Pampered Chef is a delightful and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet peach topping, and crunchy graham cracker crust, this cheesecake is sure to be a hit with everyone. Follow the tips above to ensure your cheesecake turns out perfectly every time. Enjoy!

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