Texas Peach Cheesecake

If you have approximately 7 hours to spend in the kitchen, Texas Peach Cheesecake might be an amazing lacto ovo vegetarian recipe to try. One serving contains 509 calories, 8g of protein, and 40g of fat. For $1.4 per serving, you get a side dish that serves 12. A few people made this recipe, and 98 would say it hit the spot. If you have vanilla bean paste, sour cream, vanilla, and a few other ingredients on hand, you can make it. It is brought to you by Evil Shenanigans. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Texas Peach Cheesecake, Texas Peach Pie, and Peach Texas Tea are very similar to this recipe.

Servings: 12

Preparation duration: 360 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the oven to 350F.In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until all the crumbs are evenly coated in the butter.Lightly spray a 9-inch springform pan with non-stick cooking spray. Press the crumbs evenly into the bottom of the pan, pressing the crumbs up -inch up the side of the pan. Bake for 10 to 12 minutes, or until the crust is lightly golden brown. Cool to room temperature.Leave the oven at 350 F. Add a shallow baking dish filled with 1-inch of boiling water to the bottom rack of the oven.Next, prepare the filling.In a medium skillet over medium heat add the butter, brown sugar, and cinnamon. Once the butter foams, and the sugar has melted, add the sliced peaches. Cook, stirring often, until the peaches have caramelized slightly and are very tender, about 10 minutes. Let the peaches cool for 10 minutes then transfer to a blender and puree until smooth, about 1 minute.In the work bowl of a food processor add the peach puree and cream cheese. Process until the mixture is very smooth and no lumps remain, about 5 minutes.Next, add the sugar and cornstarch and process for 30 seconds. With the food processor running add the eggs, one at a time, processing for 20 seconds after each egg is added.Add the sour cream, heavy cream and vanilla to the cream cheese mixture and process for 10 seconds to combine. Carefully pour the cream cheese mixture into the prepared crust, gently tapping the pan on the counter to release any large air bubbles.Bake the cheesecake for 20 minutes at 350 F, then reduce the heat to 325 F and bake for an additional 40 to 50 minutes, or until the center of the cheesecake is slightly jiggly, but the edges are firm. Turn off the oven, crack the oven door slightly and cool for 1 hour, then remove the cheesecake from the oven and cool to room temperature. Carefully remove the outer ring and wrap with plastic wrap and chill for at least 4 hours.While the cheesecake chills prepare the peach topping.In a medium skillet over medium heat add the butter, brown sugar, and vanilla bean paste. Once the butter foams, and the sugar has melted, add the sliced peaches. Cook, stirring often, until the peaches are just tender, about 5 minutes. Let the peaches cool completely then arrange on the top of the chilled cheesecake.

 

Step by step:

1. Heat the oven to 350F.In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Stir the mixture until all the crumbs are evenly coated in the butter.Lightly spray a 9-inch springform pan with non-stick cooking spray. Press the crumbs evenly into the bottom of the pan, pressing the crumbs up -inch up the side of the pan.

2. Bake for 10 to 12 minutes, or until the crust is lightly golden brown. Cool to room temperature.Leave the oven at 350 F.

3. Add a shallow baking dish filled with 1-inch of boiling water to the bottom rack of the oven.Next, prepare the filling.In a medium skillet over medium heat add the butter, brown sugar, and cinnamon. Once the butter foams, and the sugar has melted, add the sliced peaches. Cook, stirring often, until the peaches have caramelized slightly and are very tender, about 10 minutes.

4. Let the peaches cool for 10 minutes then transfer to a blender and puree until smooth, about 1 minute.In the work bowl of a food processor add the peach puree and cream cheese. Process until the mixture is very smooth and no lumps remain, about 5 minutes.Next, add the sugar and cornstarch and process for 30 seconds. With the food processor running add the eggs, one at a time, processing for 20 seconds after each egg is added.

5. Add the sour cream, heavy cream and vanilla to the cream cheese mixture and process for 10 seconds to combine. Carefully pour the cream cheese mixture into the prepared crust, gently tapping the pan on the counter to release any large air bubbles.

6. Bake the cheesecake for 20 minutes at 350 F, then reduce the heat to 325 F and bake for an additional 40 to 50 minutes, or until the center of the cheesecake is slightly jiggly, but the edges are firm. Turn off the oven, crack the oven door slightly and cool for 1 hour, then remove the cheesecake from the oven and cool to room temperature. Carefully remove the outer ring and wrap with plastic wrap and chill for at least 4 hours.While the cheesecake chills prepare the peach topping.In a medium skillet over medium heat add the butter, brown sugar, and vanilla bean paste. Once the butter foams, and the sugar has melted, add the sliced peaches. Cook, stirring often, until the peaches are just tender, about 5 minutes.

7. Let the peaches cool completely then arrange on the top of the chilled cheesecake.

Nutrition Information:

covered percent of daily need