Let’s face it, most of us like something sweet every now and then. Then there are those of us who love to nibble on something sweet more often. While moderation is the key word here, it’s nice to know that there are options for getting that sweet tooth satisfied without all the guilt! That’s about the essence of this old south peaches & crème brulee cheesecake.
This Paka Crème Brulee Cheesecake has at its core a box cake. But, not just any ‘box’ cake. This cake mix is like their tagline says, ‘treat with benefits’. Rather than try to paraphrase the description, let me just quote it directly: ‘Creamy and delicious, with a cheesecake like mouthfeel, Paka Crème Brulee baking mix will satisfy both your taste buds and your nutritional standards. Bursting with pleasant crème brulee flavor, you can whip up these delicious bars for a snack, meal, or dessert. Hunger cravings are kicked to the curb with 8 grams of protein and 11 grams of fiber per serving. Whole, natural, and gluten free ingredients like almond and algal flour, and whey protein set this mix apart from any other in the industry. Boasting of only 3 net carbs per serving, Crème Brulee are completely diet friendly. While most desserts rely on harmful amounts of sugar to deliver sweetness, you will find only 1 gram of sugar in our Crème Brulee baking mix. Exquisite taste is achieved through the use of our Kakato™ sweetener, a prebiotic, low glycemic index, and fiber sweetener to give you the sweetness you crave without the added negatives of sugar. With Paka Crème Brulee baking mix, you can have it all.’ As they say, baking just got healthier.’
So, I wanted to add on some goodliness to this mix with some added healthy healthy features, namely ricotta cheese and peaches. One thing that makes this recipe so very delicious is that it’s so darn easy to make. When someone thinks of crème brulee AND cheesecake in the same thought, they might think ‘oh, man, hard to make…I can’t bake that…too complicated.’ All those thoughts. But, quite on the contrary, this cake mix makes the entire process simple and foolproof! With only seven ingredients, you won’t get lost, you won’t be overwhelmed. You’ll serve this old south peaches & crème brulee cheesecake and get rave reviews.
- Makes: One spring form pan
- Preheat oven to 350
- 16 oz. frozen peach slices
- 1 Paka Baking Mix (12.5 ounces), Crème Brulee
- 2 Tbl. butter, salted, melted
- ¼ cup dark brown sugar
- 1 cup ricotta cheese
- 1 cup whipped cream cheese
- 2 eggs
- Preheat oven to 350. Coat a springform pan with cooking spray.
- Put the frozen peaches in a strainer over a bowl and thaw. You want to save any liquid juices from the thawing. Once the peaches are partially thawed, cut into about 3 chunks each. Return to the strainer. There should be about one-fourth cup of liquid. Open the baking mix. Put the smaller package of crust ingredients in a bowl. Add the melted butter and brown sugar. Use a fork to blend together into a crumbly mixture.
- Put the thawed peach pieces in the bottom of the springform pan. Crumble on top the peaches the crust mixture.
- In a large mixing bowl, combine the cake mix (larger package), ricotta cheese, whipped cream cheese, eggs and drained peach juice. Blend with a rubber spatula then use a hand mixer on medium speed and blend about 60 seconds. The batter will be silky smooth.
- Pour over the peach/crust mixture. Place the pan on a cookie sheet. Bake in a preheated 350 oven for 30 minutes or until a toothpick comes basically clean from the center. Remove to a cooling rack for about 30 minutes.
- Take a butter knife and gently run around the perimeter of the cake to slightly loosen. Cover with plastic wrap and refrigerate about an hour, or overnight, before serving.
- When ready to serve, remove from spring form pan and slice.
A sliver of this old south peaches & crème brulee cheesecake goes a long way. It quells any sweet tooth craving!
Serve with more fresh fruit if you like!
Refrigerate any leftovers.