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 pkg. (3 1/4 oz.) dry vanilla pudding (not instant); 1/2 tsp. salt; 3 Tbsp. butter; 1 egg; 1/2 c. milk; 1 (15 oz.) can sliced peaches; 1 (8 oz.) pkg. cream cheese, softened; 1/2 c. sugar

Servings: persons

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

1
Combine ingredients in large bowl (except peaches, cream cheese and sugar).
2
Beat for 2 minutes at medium speed.
3
Pour into prepared 9 or 10-inch pie pan with greased bottom and sides. Place peaches (reserving juice) onto batter.
4
Combine cream cheese, sugar and 3 tablespoons reserved peach juice.
5
Mix for 2 minutes in a bowl.
6
Spoon within 1-inch of edges.
7
Sprinkle top with cinnamon and sugar mixture.
8
Bake at 350u00b0 for 30 to 35 minutes or until crust is golden brown.
9
Filling will appear soft. Store in refrigerator.

640

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 10 ingredients. The key ingredients include: 3/4 c. flour, 1 tsp. baking powder, 1 pkg. (3 1/4 oz.) dry vanilla pudding (not instant), 1/2 tsp. salt, 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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