Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Cream Cheese Peach Pie
Cream Cheese Peach Pie is one of the desserts high up on my list of favorites. You can make it with fresh or canned peaches so it's a pie you can enjoy year round. Those delicious peaches sit atop a crust that is unlike any other I've tasted, and I mean that in a good way. The best part? You don't have to roll out any dough! You just mix your ingredients and spread it into the pie dish. Let's not forget to talk about the cinnamon sugar cream cheese top... It pulls everything together to make one amazing pie! Head over to my website, TheFarmersDaughterBakes.com for the recipe and instructions! Don't forget to subscribe :)
DIY Peach Cream Cheese No-Bake Pie
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Hi! I hope you like this Peach Cream Cheese No-Bake Pie
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Easy Peach Cream Cheese Braided Danish Pastry - Natashas Kitchen
You'll make this peach cream cheese braided danish again and again. It has a cheesecake center and is loaded with peaches. This braided danish is easier than you think!
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Ingredients for the cream cheese filling:
►6 oz cream cheese, at room temperature
►¼ cup of sugar
►1 large egg yolk, room temperature
►½ tsp pure vanilla extract
►⅛ tsp salt
►½ tsp lemon juice
For the Peach Filling:
►1 (15 oz) can of sliced peaches
Ingredients for the pastry:
►1 sheet store-bought frozen puff pastry
Egg Wash:
►1 large egg mixed with 1 Tbsp water
Danish Toppings:
►Coarse sugar (I used raw sugar)
Glaze:
►⅓ cup Powdered sugar mixed with ½ Tbsp Milk
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How To Make Peach Cobbler Cheesecake - Delicious NY Style Cheesecake w/ Peach Cobbler Topping
I almost felt like Dr. Dre promoting his Detox album for 15 years when I would discuss this recipe lol. I first made this about 1 year ago and it vent viral on Twitter. Since then, I have been promising to document the full process for you guys.... and let's just say, I took my sweet time, lol. Better late than never! I hope you guys enjoy! (FULL INGREDIENTS LIST BELOW)
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Shopping List:
Cobbler Topping:
3 Peaches
1 cup white sugar
1 tsp cinnamon
1 tbsp melted butter
1/4 tsp nutmeg
Pinch salt
1 shot cognac
1 tsp vanilla extract
2 1/2 tbsp cornstarch (mix with 1/2 cup water)
Crumble:
3 3/4 cup Golden Grahams
2 tbsp melted butter
1/2 cup white cake flour
1/3 cup brown sugar
Crust:
1 box graham cracker crumbs (3 cups)
1/2 tsp cinnamon
Pinch salt
1/4 cup white sugar
2 sticks metled butter
Cheesecake: (butter, eggs, cream cheese should be room temp)
5 blocks (8oz each) cream cheese
1 3/4 cup white sugar
2 tbsp all purpose flour
1 1/2 tsp vanilla extract
5 whole eggs and 2 egg yolks
1/3 cup whipping cream
1 tsp lemon zest
Directions: (THE PAN USED HERE WAS 9)
Allow your cream cheese and eggs to come up to room temp. (Preheat Oven to 325)
Peach Topping:
Peel peaches and slice around the core. Chop peaches into 1/2 inch thick. Heat skillet to medium and add 1 tbsp butter (melt). Add in diced peaches and sauce 2-3 minutes until they begin to release their natural sugar. Add in 1 cup white sugar, cinnamon, nutmeg, vanilla extract, and 1 pinch of salt. Allow this to simmer on low for 2-3 minutes. Add in 1 shot of Cognac or bourbon and allow the alcohol to cook off for a couple minutes. Next, make a slurry by mixing corn starch with water and then pour into your peach mixture. This will thicken things up. Cook an additional 3-5 minutes stirring constantly. Taste and adjust flavor as needed. Once it is thick enough to coat the back of your spatula, you can remove it from the heat and place in the fridge for at least 30 minutes (up to over night).
Crumble Topping:
Mix together your Golden Grahams and melted butter. Add white cake flour and brown sugar. Toss and coat evenly. Bake at 325 degrees about 15 minutes or until the crumble browns nicely and has crispy texture. (You will want to break this up with a mallet or your hands so that no large pieces remain) Add this crumble to the top of your cheesecake AFTER adding your peach cobbler mixture.
Cheesecake:
Start by making your crust. Add 3 cups of graham cracker crumbs to a large mixing bowl and add in melted butter, cinnamon, sugar, pinch of salt, and combine. (Should form a “wet sand” texture) Add to your cake pan on the bottom and sides as seen in the video.
Next, add your room temp cream cheese to a large mixing bowl along with sugar, flour, vanilla extract. Begin mixing and then slowly add eggs (1-2 at a time) continuing to mix until the mixture reaches a smooth consistency. Add in 2 egg yolks as well and blend to combine. Add lemon zest (1/2 or whole lemon) and then mix in your heavy cream. Stir this mixture and ensure nothing sticks to the bottom. Once everything is well combined, pour In cheesecake mixture to your cake pan (crust already in place). Bake in the oven at 325 degrees for 1 1/2 - 2 hours or until the center appears nearly set when you shake it. (Internal temp is around 150-155 degrees)
Allow this to cool for 15-30 minutes and then place in the fridge for at least 4 hours. For best results, allow this to chill overnight. Then add your peach cobbler mixture and top with the crumble. (You can make your cobbler mixture the next morning if you want. Just make sure that it is properly chilled before adding to the cheesecake.)
How to Make Award-Winning Peaches and Cream Pie | Pie Recipes | Allrecipes.com
Get the recipe for Award-Winning Peaches and Cream Pie at:
Have yourself a peachy good time with this popular peach dessert. Upon a crust of flour, vanilla pudding mix, butter, egg and milk, pour a creamy smooth mixture of canned peaches, sugar and cream cheese, then top with cinnamon sugar and bake! Serve big tempting slabs completely chilled for total enjoyment.
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