Who says biscuits have to be plain and generic. My Peaches n Cream Biscuits are more like cheesecake biscuits. Wait till you try these!
Updated post from August 17, 2019
I had some peach freezer jam in my freezer from last growing season that needed to be used up. I knew that this could be the makings of something special. Thus was created my Peaches n Cream Biscuits. These cheesecake biscuits could actually be made with any flavor of jam you like. And it does not have to be made with homemade jam. Store-bought jam would work just as well.
Here is what makes this a great cheesecake biscuits recipe:
- This easy recipe only requires three ingredients.
- This can be made with any flavor of jam you prefer.
- My easy recipe only requires 10 minutes of preparation time.
To make this recipe, you will need:
- large biscuits (buttermilk or plain)
- cream cheese (softened)
- peach jam (homemade or store bought)
- plus, cooking spray for the pan
Join me as we make these cheesecake biscuits.
A full printable recipe is available in the recipe card toward the end of this post.
- Spray a bundt pan well with cooking spray.
- Microwave the cream cheese to achieve a very soft consistency and whisk.
- Whisk in the jam, and pour half into the bottom of the prepared bundt pan.
- Cut each biscuit in half, and lay on top of the cream cheese mixture with the round side down.
- Pour on the rest of the cream cheese mixture.
- Bake, and immediately invert on a large serving plate.
This recipe was originally written by using whole biscuits, half the cream cheese and half the jam. It was baked in a small oblong pan. This is also an excellent way to serve these biscuits, although they will not have as much gooeyness on and in them. See the below image.
QUESTION: Can I use smaller biscuits? Yes, I think those would also be delicious. Since they are smaller, you would probably not cut them in half. But I think it would require 2 cans of biscuits.
When should I serve these cheesecake biscuits?
I would serve these delicious jems for breakfast, brunch, dessert or snack (think after-school).
Suggestions for leftovers:
These biscuits should keep for up to a week in the refrigerator. To warm, microwave for a short amount of time. The sugar content in them would heat quickly.
Cut the biscuits:
Whip the cream cheese:
Also, whip in the jam for the cheesecake biscuits:
Add the biscuits to the prepared pan on top of half the cream cheese mixture. Then pour on the rest of the cream cheese mixture (not pictured):
CAUTION: Right after baking the biscuits, you will need to carefully flip them over. This can be done without making a mess or burning yourself if your serving plate is just a few inches bigger than your baking pan. That way, you can get your hands around everything, using oven mitts. Do this right after removing the biscuits from the oven or the sticky topping will not come out.
My Peaches n Cream Biscuits would be delicious for a Sunday brunch. For another cheesecake breakfast treat, try my Cheesecake Strawberry Bread. If peaches are you thing, try my Easy Peach Crumb Pie. The Prepared Pantry has a post titled A Guide to Making Sweet Biscuits if you want to try your hand at making biscuits from scratch. In addition, you can see my Desserts category for more recipes like this.
If you like this recipe, please like and share it–Thanks!
Peaches n Cream Biscuits work well for breakfast, brunch, a snack or dessert. They are just that versatile.
- 8 biscuits (I used Grands)
- 8 ounces cream cheese, softened
- 1 cup peach jam
Spray a bundt pan very well with cooking spray (even a non-stick pan).
Get the cream cheese very soft by placing it in the microwave for maybe a minute or so. Whisk the cream cheese until smooth, and then whisk in the jam. Pour half of this mixture into your prepared pan.
Cut the biscuits into half. and then lay the biscuits on top of the mixture, evenly placing them around the bundt pan with the rounded side down. Pour the rest of the cream cheese mixture over the biscuits. Bake in a preheated 350 degree oven for 30 minutes or until you start to see some biscuit edges start to slightly brown.
When removed from the oven, run your knife gently around the perimeter of the biscuits and around the center hole to somewhat loosen the biscuits. Immediately place your serving plate (upside down) on top of the hot pan of biscuits (making sure the serving platter is a few inches bigger than the pan of biscuits). Using pot holders or oven mitts, turn everything over, letting the biscuits fall onto the serving plate with the topping oozing down the sides. Serve warm.
If you made this recipe, please let me know what you thought and give it a star ***** rating–xoxo Renea.
I have been cooking, gardening and DIY-Crafting for years to Inspire a Creation.