Peaches ‘N’ Cream Cheesecake Recipe

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Chloe Ortiz Modified: March 21, 2022
Peaches ‘N’ Cream Cheesecake Recipe

How To Make Peaches ‘N’ Cream Cheesecake

The traditional combination of peaches and cream is now in cheesecake form! Enjoy this peaches ‘n’ cream cheesecake made with a shortbread cookie crust.

Preparation: 10 minutes
Cooking: 50 minutes
Additional Time: 6 hours 40 minutes
Total: 7 hours 40 minutes

Serves:

Ingredients

  • nonstick cooking spray,for greasing

For Crust:

  • 10ozshortbread cookie
  • 6tbspunsalted butter,melted

For Filling:

  • 2yellow ripe peaches,quartered, plus 4 to 5 thinly sliced
  • 4packsgelatin,divided
  • 1cupcold water,divided
  • 32ozcream cheese,softened
  • cupssugar,plus ⅔ cups, divided
  • 1tspvanilla extract
  • 1tsplemon juice
  • ½cupheavy cream
  • 2dropsorange food coloring,optional
  • cuphot water
  • 1cupprosecco

Instructions

  1. Grease and line the sides of a 9-inch round springform pan with parchment paper.

Crust:

  1. Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.

  2. 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.

Filling:

  1. Add 2 to 3 quartered peaches to a food processor. Blend until smooth. Strain through a fine-mesh sieve.

  2. In a small bowl, combine ½ cup cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20 to 30 seconds, or until the gelatin is melted.

  3. In a large bowl, beat the cream cheese, 1¼ cups of sugar, vanilla, and lemon juice together with an electric hand mixer until combined.

  4. Add the heavy cream and melted gelatin and beat for another 2 to 3 minutes, until well combined and fluffy.

  5. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.

  6. Mix 1 cup 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.

  7. In a small bowl, combine the remaining cold water with the remaining gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20 to 30 seconds, or until the gelatin is melted.

  8. Combine the gelatin mixture, hot water, and the remaining sugar and whisk to dissolve the sugar.

  9. 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.

  10. 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.

  11. Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let sit for 30 minutes.

  12. 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.

  13. Release the springform and remove the parchment, then slice and serve. Enjoy!

Nutrition

  • Calories: 604.17kcal
  • Fat: 43.91g
  • Saturated Fat: 22.59g
  • Trans Fat: 0.40g
  • Monounsaturated Fat: 12.15g
  • Polyunsaturated Fat: 4.09g
  • Carbohydrates: 42.89g
  • Fiber: 0.69g
  • Sugar: 31.00g
  • Protein: 8.27g
  • Cholesterol: 112.01mg
  • Sodium: 372.75mg
  • Calcium: 91.15mg
  • Potassium: 198.42mg
  • Iron: 1.15mg
  • Vitamin A: 370.10µg
  • Vitamin C: 1.91mg
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