Peach Berry Cream Cheesecake Recipe~ Krusteaz Bakery Style Sugar Cookie Crust

Peach Berry Cream Cheesecake Recipe ~ Krusteaz Bakery Style Sugar Cookie Crust

We Love our Peaches!

A sweet yet tart juicy peach might just be one of the best things you will ever taste. I created this recipe for Peachberry Cream Cheesecake with a Krusteaz Bakery Style Sugar Cookie mix for the crust. It is both easy to make and absolutely delicious as well.

I hope my Peach Berry Cream Cheesecake Recipe with a Krusteaz Bakery Style Sugar Cookie mix for the crust will inspire you to make a delicious treat in your kitchen too.

Don’t Forget to check out our Fastest way to peel a peach, Peel a Peach in 10 seconds

You will need for Peach Berry Cream Cheesecake Recipe

Crust

1 ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
1 egg
1/2 cup bitter room temperature butter

Whipped Cheese Cake

1 (8oz) package of cream cheese softened
1 cup powdered sugar
1 (6oz) cool whip

Fresh Fruit for top,

2 cups fresh peaches peeled and sliced and 1/2 cup fresh raspberries. If you can not find fresh peaches you can substitute with canned peaches.

For the fruit glaze (to keep fruit from browning)

1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup water

Directions for Peach Berry Cream Cheesecake Recipe

Mix the cookie dough according to package directions, with one egg and 1/2 cup butter. Press into the bottom of an 9 inch spring-form pan. Push up just a bit on the edges to create a raised crust for the edge. Bake at 375 degrees for 13-16 minutes. Until light golden brown around the edges. Take out of oven and allow to cool.

While you are waiting for the crust to cool make the fruit glaze, so it will also be cooled and ready to put on the fruit.

Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.

I use my kitchenaid mixer to blend, 1 (8oz) package of cream cheese softened, 1 cup powdered sugar, 1 (6oz) cool whip. Mix together in bowl, then spread in an even layer on top of COOLED crust.

Place fresh fruit on top of the whipped cheese cake layer.

Topping for Peach Berry Cream Cheesecake Recipe

To keep the fruit from turning brown you will need to make a glaze for the peaches.

1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup water

Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and cool to room temperature. Once cooled brush over peaches.

Take the ring off and serve. If you are not going to serve it right away keep the ring on, cover will plastic wrap and keep cool in the refrigerator.

Print Recipe:

Peachberry Cream Cheesecake ~ Krusteaz Bakery Style Sugar Cookie Crust

Crust
1 ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
1 egg
1/2 cup bitter room temperature butter
Whipped Cheese Cake
1 8oz package of Cream Cheese softened
1 cup powdered sugar
1 6oz cool whip
Fresh Fruit for top ( 2 cups fresh peaches peeled and sliced and 1/2 cup fresh raspberries. If you can not find fresh peaches you can substitute with canned peaches.)
For the fruit glaze (to keep fruit from browning)
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/2 cup water

Mix the cookie dough according to package directions, with one egg and 1/2 cup butter. Press into the bottom of an 9 inch spring-form pan. Push up just a bit on the edges to create a raised crust for the edge. Bake at 375 degrees for 13-16 minutes. Until light golden brown around the edges. Take out of oven and allow to cool.
While you are waiting for the crust to cool make the fruit glaze, so it will also be cooled an ready to put on the fruit.krusteaz sugar cookie with peaches
Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.
I use my kitchenaid mixer to blend, 1 (8oz) package of Cream Cheese softened, 1 cup powdered sugar, 1 (6oz) cool whip. Mix together in bowl, then spread in an even layer on top of COOLED crust.
Place fresh fruit on top of the whipped cheese cake layer.
To keep the fruit from turning brown you will need to make a glaze for the peaches.
Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and cool to room temperature. Once cooled brush over peaches.
Take the ring off and serve. If you are not going to serve it right away keep the ring on, cover will plastic wrap and keep cool in the refrigerator.