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Peaches 'n Cream Delight| Can't Stay Out of the Kitchen | this lovely #cheesecake #dessert is absolutely heavenly. It has has a scrumptious layer of fresh #peaches in the middle that pops with flavor. Terrific for #company or #holiday menus. #peachdessert #CANbassador #WashingtonStateFruitCommission #WashingtonStateStoneFruitGrowers

Peaches 'n Cream Delight

Teresa Ambra
This delectable peach dessert is absolutely divine. It's creamy, light and fluffy with a cheesecake layer and a fresh peach layer in the middle. This is a wonderful dessert for holidays and company. If fresh peaches aren't available, simply substitute canned peaches. Either way, it's sure to delight your family and satisfy any sweet tooth craving you may be experiencing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 271 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 medium mixing bowl
  • 1 large mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • 1 sharp knife to peel and dice peaches
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

LAYER ONE:

  • 3/4 cup unsalted butter melted (1 1/2 sticks)
  • 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 cup pecans chopped, or walnuts

LAYER TWO:

  • 8 oz. pkg. cream cheese softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip non-dairy topping (from a 16-oz. container)
  • 1 tsp. almond extract

LAYER THREE:

  • 6-12 large fresh peaches peeled and sliced (I used six but 12 peaches would be better) (see note below)

LAYER FOUR:

  • 1 cup remaining Cool Whip non-dairy topping from 16-oz. container
  • 1/4 cup pecan chips or chopped walnuts
  • 1 fresh peach for garnish, if desired

Instructions
 

LAYER ONE:

  • Preheat oven to 350°.
  • Spray a 9x13” baking dish with cooking spray.
  • Combine ingredients in a medium mixing bowl.
  • Press mixture very firmly into prepared baking dish.
  • Bake at 350° for about 15 minutes.
  • Cool completely!

LAYER TWO:

  • Blend until smooth in a large mixing bowl with an electric mixer.
  • Spread over cooled crust.

LAYER THREE:

  • Slice peaches in 1/8” to ¼” slices.
  • Place evenly over 2nd layer.
  • Add a second or third layer of peaches, if desired. (see note below)

LAYER FOUR:

  • Spread remaining cool whip over top of 3rd layer.
  • Sprinkle with finely diced pecans or walnuts.
  • Place fresh peach slices over top, if desired.
  • Cool 6 hours in refrigerator before serving, or freeze.
  • Thaw 1 hour on counter before serving.

Notes

NOTE: If I have to speed up the cooling process for layer one, I put it in the freezer after about 5-10 minutes and it will cool more quickly. Otherwise, it may take about an hour to cool completely at room temperature.
 
NOTE: You can substitute canned peaches if fresh peaches are not available. The peaches need to be rinsed, drained and patted dry. You will probably need about 4 to 6 29-oz. cans.
 
NOTE: While I used pecan chips (which are extremely finely chopped pecans), I recommend using coarsely chopped pecans instead.
 
NOTE: I used only six peaches, but I think 12 peaches would have had more impact and made this dessert even better.
 
NOTE: Two cans of peach pie filling is also another option for the peach layer, if desired.
 
Peaches courtesy of Washington State Fruit Commission.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 271kcalCarbohydrates: 28gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 25mgSodium: 118mgPotassium: 188mgFiber: 2gSugar: 17gVitamin A: 530IUVitamin C: 3mgCalcium: 69mgIron: 1mg
Keyword cheesecake, dessert, peach dessert, peaches
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