peach cheesecake

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!

Peaches ‘N’ Cream Cheesecake Recipe by Tasty

nonstick cooking spray, for greasing

oz shortbread cookie

unsalted butter, melted

yellow peaches, quartered, plus 4-5 thinly sliced

water, divided

oz cream cheese, softened

vanilla extract

lemon juice

heavy cream

orange food coloring, optional

water

prosecco

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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.

https://vid.tasty.co/output/133619/landscape_480/1558545272

These No Bake Keto Cheesecake Jars make a wonderful summer dessert recipe. Layer crunchy pecans, creamy no-bake vanilla cheesecake, and luscious summer peaches together. Absolutely heavenly!

Keto Peach Cheesecake Recipe

chopped, peeled peaches

tbsp brown sugar replacement

tbsp allulose

cinnamon

pecans

butter

salt

cream cheese (softened)

Swerve Confectioners

tsp vanilla extract

heavy whipping cream

In a small saucepan over medium heat, combine the peaches, water, sweeteners, and cinnamon. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.

Peach sauce

In a small saucepan over medium, combine the pecans, butter, sweetener, and salt. Cook, stirring frequently, until the pecans are lightly toasted, 4 to 5 minutes. Remove from heat and let cool completely.

Pecan Crumble

In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.

In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.

Cheesecake Filling

Break up the pecan mixture with your fingers into small pieces. Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about 1/2 cup capacity).

Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake.

Sprinkle with additional pecan crumble. Serve immediately or chill until ready to serve.

To assemble

Peach Delight - Sweet, creamy cheesecake, atop a perfect graham crust, piled high with fresh peaches. Simple, dreamy, and delicious!

Peach Delight

The Crumb Crust

Package Graham Crackers

Tbsp. Butter, melted

c. Brown Sugar

Cheesecake Layer

Block of Cream Cheese, Softened

Container of Cool Whip

c. Powdered Sugar

Fresh Peach Layer

Water

Sugar

Tbsp. Cornstarch

Tbsp. Orange Jello

Crush one package of graham crackers. To do so, I like to break the crackers and add them to a food processor or blender. Then, pulse the blender/food processor just long enough for the crackers to be finely crushed.

Next, add the sugar and butter to the graham cracker crumbs and mix well. 

Press the crumb mixture into a 8-9 inch square pan (or any pan similar in size).

Add the softened cream cheese and powdered sugar to the mixing bowl. Beat until smooth.

Next, add the cool whip and beat, once again, until smooth.

Pour the cheesecake mixture onto the prepared graham crumb crust. 

Then, place the pan on a level shelf in the refrigerator to allow the cheesecake layer to set up a bit.

To begin, pout the water and cornstarch into to a small - medium sized saucepan. Then, with a whisk, blend the cornstarch and water together. (The mixture will be a milky, white color.) 

Bring the mixture to a boil, stirring with the whisk occasionally.

As mixture begins to boil, the color of the mixture will turn from milky white to clear and the mixture will be slightly thickened. At this point, turn off the burner and remove the saucepan from heat. 

Using the whisk, mix in the orange Jell-O powder until well mixed.

Next, move the saucepan to the refrigerator to cool down. (This mixture is going to both add flavor to the peaches and keep the peaches from turning brown and getting mushy.)

Wait about 10-15 minutes, then, begin cutting up the peaches. First cut them in half. Rotate the peach gently in your hands to pull one of the halves from the pit. Remove the pit, peel the skin from both halves and dice the peaches into small bite sized pieces.

Next, remove the gelled mixture from the refrigerator. Then, gently stir the peaches and the thickened mixture together. 

Now, it's time to remove the pan of dessert from the refrigerator. Spoon the fresh peach mixture over the cheesecake layer, then, smooth with the back of the spoon to distribute evenly. 

Cover with plastic wrap and place the pan back in the refrigerator to allow the dessert to set up. Allow the dessert to cool and set up in the refrigerator for at least 1-2 hrs. before serving. (You can, most definitely eat it sooner, however, it may be a bit runny if it hasn't had time to chill properly.)

Made this today with the peaches I just picked with my kids - it was easy and delicious. I used a pre-made pie crust to save on time but everything else was the same. The only thing the recipe didn’t say was when to add the sugar to the topping so I added it in when the water and cornstarch were already mixed well and it came out fine.

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