A brown sugar cheesecake in a vanilla wafer crust topped with brown sugar peaches and cinnamon.
Let’s pretend I was not making pumpkin desserts this past weekend okay? I mean one bite of a pumpkin dessert and I am ready for #allthingspumpkin. I am putting that on hold because I’ve got plenty more summer recipes to share with you!
Peaches are one of my favorite summer fruits. I always buy 5 or 6 at a time, and they seem to soften too fast. I like a firm peach, if it is too soft and overly juicy, it is over ripe to me. When I have a bag of overripe peaches, it is the perfect time to make this Brown Sugar Peach No-Bake Cheesecake.
This is one of the recipes my dad helped me make when he was in town. I put him to work peeling and cooking peaches over the stove while I prepared the crust and filling. I love the flavor of the brown sugar in this cheesecake and the drippings from the peaches mesh perfectly with the lightly sweetened filling and Nilla Wafer crust.
Of course you guys know how much I love no-bake desserts. Combine a no-bake dessert with anything cheesecake and it is an automatic favorite of mine.
This recipe is built of one of my most popular recipes, Apple Pie Lasagna. The filling is out of this world! While that recipe has a brown sugar, caramel and cinnamon cheesecake filling, I toned the filling down a bit for this recipe so that the peaches were really the star of the show.
I treat the peaches much like I treat an apple pie filling. They are peeled and cooked on the stovetop with brown sugar, cinnamon and a hint of maple syrup. They are cooked to a softened consistency and then you need to cool the completely before adding them to this cheesecake.
I decided to build a lattice top “crust” on this cheesecake with whipped cream. I use a standard homemade whipped cream, but this would also be delicious with Cinnamon Maple Whipped Cream! If homemade whipped cream isn’t your thing, you could always use Cool Whip. Finish this off with a sprinkle of cinnamon.
Here to holding onto summer for as long as we can!
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- For the crust:
- 2 ¼ C Nilla wafers crumbs
- ¼ C Light brown sugar
- ¼ C Unsalted butter
- For the filling
- 3 pkg (8oz) Cream cheese, softened
- ¾ C Light brown sugar
- 2 tbsp Maple syrup
- 8oz Cool Whip, thawed
- 2 ½ C Peach slices
- ¼ C Light brown sugar
- 1 tbsp Maple Syrup
- 2 tsp Cinnamon
- For the topping
- 1 C Heavy whipping cream
- ¾ C Powdered sugar
- Thaw Cool Whip.
- For the crust, grind Nilla Wafers into a fine crumb using a food processor or blender. Put wafer crumbs and light brown sugar in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat crumbs.
- Line the bottom of a 9”spring form pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.
- For the filling:
- Beat cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Add brown sugar, maple syrup and cinnamon and beat until well incorporated. Scrape down the sides of the bowl occasionally.
- Empty one container of Cool Whip into mixing bowl and mix until incorporated.
- Pour into prepared pie crust and refrigerate for 2-4 hours until firm.
- To prepare the peach topping, peel and slice peaches.
- In a large bowl, combine sliced peaches, brown sugar, maple syrup and cinnamon. Stir until peaches are well coated.
- Cook over medium-high heat, stirring occasionally to prevent peaches from sticking to the pan. Cook for 10-15 minutes until peaches are softened. Allow to cool to room temperature. Pour peaches over the top of refrigerated cheesecake.
- To top this cheesecake with whipped cream, chill mixing bowl and wire whisk in the freezer for 15 minutes. Beat heavy cream on medium-high until it starts to bubble. Slowly add powdered sugar and increase speed to high. Whip on high until soft peaks start to form. Pipe overtop of cheesecake. This must stay refrigerated.
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