Peaches

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

 

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

 

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.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!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

krusteaz sugar cookie

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.krusteaz sugar cookie with peaches

Next

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.

krusteaz sugar cookie with peaches and glaze

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.

krusteaz sugar cookie with peaches and glaze take ring off

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.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

Print Recipe:

Peachberry Cream Cheesecake ~ Krusteaz Bakery Style Sugar Cookie Crust
 
Recipe type: Dessert
Cuisine: American
Ingredients
  • Crust
  • 1  ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
  • 1 egg
  • ½ 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 ½ 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)
  • ½ cup sugar
  • 1½ tablespoons cornstarch
  • 1 teaspoon lemon juice
  • ½ cup water
Instructions
  1. Mix the cookie dough according to package directions, with one egg and ½ 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.
  2. 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
  3. Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.
  4. 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.
  5. Place  fresh fruit on top of the whipped cheese cake layer.
  6. To keep the fruit from turning brown you will need to make a glaze for the peaches.
  7. 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.
  8. 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.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

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Butterscotch Pecan Baked French Toast Recipe, Baked French Toast you can even make it the nigth before and bake it in the morning #BreakfastRecipe, #FrenchToast, #BakedFrenchToastButterscotch Pecan Baked French Toast

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Last week we gleaned a bunch of peaches from a local orchard.  These are peaches that were missed during picking, but were now too ripe to send to production. The kids had a blast walking thru the trees trying to find the hidden peaches, we were able to share a punch with your neighbors, and eat them for breakfast lunch and dinner :).  I also decided to make up a batch of peach jam.

Oh I left out a part of the story…. I was doing all of this while trying to pass a kidney stone.  Yes once again my kidneys have decided to torment me with another stone.  I have been trying to pass it the last 3 weeks… some days are better than others.  On this particular jam making day I was not feeling so hot.  Long story short  my jam did not set up… it turned out  more like peach syrup.  So in an effort to turn my disappointment  frown upside down I declared that my peach jam was suppose to be syrup and it was pretty yummy!

 I decided to try my new peach syrup out in a baked pork recipe… I just tossed a few things together.  I had no clue if it was going to turn out or not I was going out on a limb. This was the recipe, short, sweet and to the point

1 Pork tenderloin 1lb

1/2 cup peach jam…. oh wait Syrup lol

1/4 teaspoon garlic powder

1/4 teaspoon ginger

1/2 tablespoon soy sauce

salt and peper

 Mix well and pour over pork, bake at 425 degrees for 30 minutes or till meat is 170 degrees.

We ate it over rice, it was really yummy, kind of had an Asian flare to it.  I am still a little disappointed my jam did not set up… but I am sure I will find several ways to use it!

 

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