Peaches And Cream Cheesecake Recipe

Name: Peaches And Cream Cheesecake
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. baking soda; 3 1/4oz. box vanilla pudding (not instant); 3 Tbsp. soft butter; 1 egg; 1 8oz. soft cream cheese; 1/2 c. sugar; 1 can sliced peaches; 3 Tbsp. peach juice (saved from can); 1 Tbsp. sugar; 1/2 tsp. cinnamon

Servings: persons

3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
3 1/4oz. box vanilla pudding (not instant)
3 Tbsp. soft butter
1 egg
1 8oz. soft cream cheese
1/2 c. sugar
1 can sliced peaches
3 Tbsp. peach juice (saved from can)
1 Tbsp. sugar
1/2 tsp. cinnamon

1
Beat flour, baking powder, soda, pudding, butter and egg for 2 minutes at medium speed, then pour into 8-inch deep dish or 10 pie pan.
2
Drain the can of peaches, saving juice.
3
Put peaches on top of mixture in pan.
4
Beat cream cheese, sugar and peach juice. Spoon onto the top of peaches within 1 of edge.
5
Mix 1 Tbsp. sugar and cinnamon, sprinkle over cheese mixture.
6
Bake 350u00b0 for 30-35 minutes until crust is golden brown - filling appears soft.
7
Keep refrigerated.

560

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 12 ingredients. The key ingredients include: 3/4 c. flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 3 1/4oz. box vanilla pudding (not instant), and more.

Yes, Peaches And Cream Cheesecake 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 Cheesecake

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