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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Peaches and Cream Cheesecake Recipe

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This recipe for Peaches and Cream Cheesecake is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Batter:
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3 1/4 packages dry vanilla pudding mix (preferably non-instant)
3 tablespoons butter, softened
1 egg
1/2 cup milk

Topping:
1 (15-20 ounce) can sliced peaches, well drained (save juice)
1 8 ounce package cream cheese, softened
1/2 cup + 1 tablespoon granulated sugar
3 tablespoons of juice (from the canned peaches)
1/2 teaspoon cinnamon
Directions:
Directions:
Grease bottom and sides of a 9' deep dish or a 10' pie pan.
Combine all the batter ingredients in a large mixing bowl. Beat for two minutes at medium speed. Pour into prepared pan. Pour the sliced/drained peaches over the batter - distribute evenly. Combine the cream cheese, sugar, and juice in a small bowl; beat for two minutes at medium speed. Spoon to within one inch of the batter. Combine 1 tablespoon sugar and cinnamon.
Bake at 350ºF for 30- 35 minutes until crust is golden brown; filling will appear soft. Store in refrigerator.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
15-20 minutes + baking time

 

 

 

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