Peach Crisp Cake
Sweet and fruity, Peach Crisp Cake combines tender cookie crust, creamy cheesecake filling, fresh peaches, and a glossy peach glaze for a delightful summery dessert suited for gatherings.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the sugar cookie dough evenly in the bottom of a greased baking dish to form the crust.
- In a mixing bowl, beat the cream cheese until smooth.
- Add the egg and sugar; mix until well combined.
- Pour the cream cheese mixture over the cookie crust.
- Slice the fresh peaches and arrange them evenly over the cream cheese layer.
- Bake in the preheated oven for about 40 minutes, or until the filling is set and the crust is golden.
- Allow the cake to cool completely.
- Once cooled, spread the peach glaze over the top for a shiny finish.
- Slice and serve.
Tips & Substitutions
For a richer flavor, consider using almond extract in the cream cheese mixture. If fresh peaches are unavailable, canned peaches can be used, but drain them well to avoid excess moisture. You can also experiment with other fruits like berries or apples to create variations of this dessert. For a quicker dessert, check out Four Minute Cookies (No Bake) for a no-bake option.
Serving Suggestions
This Peach Crisp Cake is delightful served warm or chilled. Pair it with a scoop of vanilla ice cream or whipped cream for added indulgence. It also makes a great brunch item alongside coffee or tea. For a festive touch, consider serving with a drizzle of caramel sauce or alongside Charlotte'S Mom'S Strawberry Cake for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for 10-15 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Crisp Cake contains roughly 383 calories, with 5g protein, 60g carbohydrates, and 15g fat. It is a good source of vitamin A (17% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, frozen peaches can be used, but ensure they are thawed and drained well to prevent excess moisture. This will help maintain the texture of the cake and prevent it from becoming soggy.
How do I know when the cake is done baking?
The cake is done when the filling is set and the edges are lightly golden. You can also insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it's ready.
Can I make this dessert ahead of time?
Absolutely! You can prepare the cake a day in advance. Just bake it, let it cool, and store it covered in the refrigerator. Add the peach glaze right before serving for the best presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).