Peaches And Cream Cheese Cake Recipe

Name: Peaches And Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 3 Tbsp. butter or margarine, softened; 3 1/4 oz. pkg. dry vanilla pudding mix (not instant); 1 egg; 1/2 c. milk; 15 to 20 oz. can sliced peaches; 1 (8 oz.) cream cheese, softened; 1/2 c. sugar; 3 Tbsp. juice; 1 Tbsp. sugar; 1/2 tsp. cinnamon

Servings: persons

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 Tbsp. butter or margarine, softened
3 1/4 oz. pkg. dry vanilla pudding mix (not instant)
1 egg
1/2 c. milk
15 to 20 oz. can sliced peaches
1 (8 oz.) cream cheese, softened
1/2 c. sugar
3 Tbsp. juice
1 Tbsp. sugar
1/2 tsp. cinnamon

1
Grease bottom and sides of 9-inch deep dish pan.
2
Beat the first 7 ingredients and pour into prepared pan.
3
Drain off all juice from peaches and place fruit on top of batter.
4
Reserve juice.
5
Combine cream cheese, sugar and juice.
6
Beat 2 minutes at medium speed.
7
Spoon on top of peaches 1-inch from the edge. Sprinkle over cream cheese filling the sugar and cinnamon.
8
Bake at 350u00b0 for 30 to 35 minutes until crust is golden brown. Refrigerate.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. flour, 1 tsp. baking powder, 1/2 tsp. salt, 3 Tbsp. butter or margarine, softened, and more.

Yes, Peaches And Cream Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peaches And Cream Cheese Cake

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