Best 7 Peach Cheesecake Ice Cream Recipes

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Peach cheesecake ice cream is a delectable dessert that combines the flavors of sweet peaches, creamy cheesecake, and cold ice cream. This frozen treat is perfect for warm summer days or as a refreshing end to a special meal. With several variations and methods to choose from, this guide will lead you through the steps to create a delicious and satisfying peach cheesecake ice cream that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

PEACH CHEESECAKE ICE CREAM



Peach Cheesecake Ice Cream image

"I first tried this recipe to serve at my grandparents' 50th anniversary celebration-it was a wonderful way to top off an already delicious event," recalls Jenni Anderson of Bullhead City, Arizona. "Everyone really appreciated the homemade treat."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 quarts.

Number Of Ingredients 9

1 cup milk
1-1/4 cups plus 3 tablespoons sugar, divided
3 egg yolks, lightly beaten
2 cups heavy whipping cream
2 teaspoons vanilla extract
2 packages (8 ounces each) cream cheese, cubed
1/2 cup peach nectar
4 teaspoons lemon juice
4 medium peaches, peeled and chopped or 1-1/2 cups frozen sliced peaches, chopped

Steps:

  • In a small saucepan, heat milk to 175°; stir in 1-1/4 cups sugar until dissolved. Whisk a small amount into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a large bowl., In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth. Add to cooled milk mixture. Stir in peach nectar and lemon juice. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Place peaches in a bowl; sprinkle with remaining sugar. Set aside, stirring several times. Drain and discard juice from peaches. Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing. , Refrigerate remaining mixture and peaches until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving. May be frozen for up to 2 months.

Nutrition Facts :

PEACH CHEESECAKE



Peach Cheesecake image

My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast.

Provided by trix

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 10

¾ cup baking mix
1 (1.5 ounce) package instant vanilla pudding mix
½ cup milk
3 tablespoons butter, softened
1 egg
1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
8 ounces cream cheese
½ cup sugar
1 tablespoon sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
  • Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
  • Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
  • Bake in the preheated oven until set in the center, 30 to 35 minutes.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 52.7 g, Cholesterol 67.1 mg, Fat 15.4 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 701.2 mg, Sugar 39.1 g

QUICK AND EASY PEACH CHEESECAKE



Quick and Easy Peach Cheesecake image

This cool, creamy pie is super easy and delicious! It can be made using all low-calorie ingredients for a light dessert!

Provided by lchoward

Categories     Desserts     Cakes     Peach Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
½ cup confectioners' sugar
1 teaspoon vanilla extract
2 (12 ounce) jars peach preserves
1 (8 ounce) container whipped topping
2 (8 inch) prepared graham cracker crusts

Steps:

  • Beat cream cheese in a large bowl with an electric hand mixer until smooth.
  • Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
  • Beat vanilla and peach preserves into cream cheese mixture until combined.
  • Fold whipped topping into cream cheese mixture until evenly smooth.
  • Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 18.4 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 212.5 mg, Sugar 40 g

PEACH CHEESECAKE ICE CREAM



Peach Cheesecake Ice Cream image

This recipe looks so good I had to post it to save! When I make it I'll use Splenda granular instead of sugar.

Provided by Nana Lee

Categories     Frozen Desserts

Time 5h25m

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 10

1 cup milk
1 1/4 cups sugar, plus
3 tablespoons sugar, divided
3 egg yolks, lightly beaten
2 cups heavy whipping cream
2 teaspoons vanilla extract
2 (8 ounce) packages cream cheese, cubed
1/2 cup peach nectar
4 teaspoons lemon juice
4 medium fresh peaches, peeled and chopped or 1 1/2 cups frozen sliced peaches, chopped

Steps:

  • In a small saucepan, heat milk to 175 degrees; stir in 1 1/4 cups sugar until dissolved.
  • Whisk a small amount into the egg yolks.
  • Return all to the pan, whisking constantly.
  • Cook and stir over low heat until mixture reaches at least 160ºF and coats the back of a metal spoon.
  • Remove from the heat and cool quickly by placing pan in a bowl of ice water stirring for 2 minutes.
  • Transfer to a large bowl.
  • In a blender, combine the cream, vanilla and cream cheese; cover and process until smooth.
  • Add to cooled milk mixture.
  • Stir in peach nectar and lemon juice.
  • Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
  • Place peaches in a bowl; sprinkle with remaining sugar.
  • Set aside, stirring several times.
  • Drain and discard juice from peaches.
  • Add some of the peaches to each batch of ice cream during the last 5 minutes of freezing.
  • Refrigerate remaining mixture and peaches until ready to freeze.
  • Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
  • May be frozen for up to 2 months.

Nutrition Facts : Calories 305.8, Fat 22.3, SaturatedFat 13.7, Cholesterol 109.5, Sodium 104.7, Carbohydrate 24, Fiber 0.4, Sugar 20.2, Protein 4

PEACH CHEESECAKE



Peach Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

Unsalted butter, for the pan
Gingersnaps, for the pan
3 8-ounce packages cream cheese, softened
1 cup sugar
1/2 easpoon grated orange zest
1/4 teaspoon salt
3 large eggs
1/4 cup peach nectar
3 peaches, sliced
2 tablespoons fresh orange juice
1 teaspoon sugar

Steps:

  • Preheat the oven to 325˚ F. Make the crust: Wrap the outside of a 9-inch springform pan with foil. Butter the inside of the pan and line the bottom with gingersnaps, breaking them as needed.
  • Make the filling: Beat the cream cheese, sugar, orange zest and salt in a large bowl with a mixer on medium-high speed until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until just combined, then beat in the peach nectar. Pour the filling over the crust and bake until set but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool completely, then refrigerate 8 hours or overnight.
  • Make the topping: Toss the peaches with the orange juice and sugar until the sugar dissolves. Spoon over the cheesecake.

PEACH UPSIDE-DOWN CHEESECAKE



Peach Upside-Down Cheesecake image

I make this recipe every summer when peaches are ripe. Each year I improve the dessert with slight changes, and this version is the best one yet. -Kristin Olbert, Richmond, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 8

1/4 cup butter, melted
1/2 cup packed brown sugar
3 medium peaches, divided
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350°. Line the bottom and sides of a 9-in. round baking pan with parchment. Pour butter into prepared pan; sprinkle with brown sugar. Slice 2 peaches and arrange in a single layer over brown sugar., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until blended. Chop remaining peach; fold into batter. Spoon over peach slices. Place cake pan in a larger baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 65-75 minutes. Remove cake pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Invert onto a serving plate.

Nutrition Facts : Calories 309 calories, Fat 22g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

PEACH MELBA CHEESECAKE



Peach Melba cheesecake image

A no-cook, make-ahead party favourite with a thick, cream cheese topping, a buttery biscuit base and finished with raspberry coulis

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 30m

Yield Cuts into 10 slices

Number Of Ingredients 8

100g butter , melted, plus a little extra for the tin
200g crunchy biscuit (we used Fox's butter biscuits)
600g soft cheese
100g icing sugar , plus extra to taste
2 tsp vanilla extract
300ml pot double cream
450g raspberry
3 really ripe peaches , peeled if you like, or 6 canned peach halves (juice saved), diced into raspberry-sized chunks

Steps:

  • Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment - use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
  • Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds - as you assemble the cheesecake they'll ripple through more.
  • Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.
  • In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.
  • Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

Nutrition Facts : Calories 562 calories, Fat 47 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • Use ripe peaches. This will ensure the best flavor in your ice cream.
  • Freeze your peaches before using them. This will help them blend more smoothly and prevent them from becoming too watery.
  • Use a high-quality cream cheese. This will make your ice cream creamy and smooth.
  • Don't overbeat your ice cream. Overbeating can make it icy and grainy.
  • Let your ice cream chill for at least 4 hours before serving. This will allow it to firm up and develop its full flavor.

Conclusion:

Peach cheesecake ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With a little planning and effort, you can make this delicious ice cream at home. So next time you are looking for a sweet treat, give peach cheesecake ice cream a try.

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