Peaches 'N Cream Cheesecake
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A home-kitchen version of peaches 'n cream cheesecake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 pkg. dry vanilla pudding mix
- 3 Tbsp. butter, softened
- 1 egg
- 1/2 c. milk
- 30 oz. can sliced peaches
- 8 oz. pkg. cream cheese
- 1/2 c. sugar
- 3 Tbsp. reserved juice
- 1 Tbsp. sugar
- 1/2 tsp. cinnamon
Method
Combine flour, baking powder, salt, dry pudding mix, softened butter, egg and milk.
Beat 2 minutes at medium speed with electric mixer.
Spread in prepared pan.
Drain peaches, reserving juice.
Place peaches over batter.
Combine cream cheese, sugar and 3 tablespoons of reserved juice.
Beat 2 minutes at medium speed.
Spoon to within 1-inch of edge of batter. Combine 1 tablespoon sugar and the cinnamon.
Sprinkle over cream cheese filling.
Bake at 350° for 30 to 35 minutes until crust is golden brown.
Filling will appear soft.
Store in refrigerator.
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