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Recipe : Entry # 5315
Tracy Southerland
Recipe Title
Peaches and Cream Cheesecake
Recipe Theme
Marshall-DeKalb EC
3/4 cup all-purpose flour
1 small box vanilla pudding mix
1 teaspoon baking powder
1/8 teaspoon salt
1 egg, beaten
1/2 cup milk
3 tablespoons butter, softened
1 29-ounce can sliced peaches
1 package cream cheese, softened
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees. Combine flour, pudding mix, baking powder, salt, egg, milk and butter. Beat at a high speed for 2 minutes. Pour this into a greased 10-inch deep dish pie plate. Drain the peaches well, reserving the liquid. Arrange peach slices decoratively on top of this layer. Combine cream cheese, 1/2 cup sugar and 5 tablespoons of the reserved peach juice. Beat this at medium speed for 2 to 3 minutes or until smooth. Carefully spread this on top of the peaches to within 1-inch of the edge. Combine 1 tablespoon sugar and cinnamon and sprinkle over cream cheese layer. Bake for 35-40 minutes or until bottom and sides are golden brown.