This Peaches & Cream Cheesecake recipe comes from a “ward cookbook” from back home. Usually I’m browsing the net for new recipes and I forget to thumb through some of the great cookbooks I have.
This cheesecake is more like a peach cobbler with a peachy, sweet cream cheese filling. We served it cold with cool whip but I think it would be excellent served warm with a scoop of ice cream!
Peaches & Cream Cheesecake
Ingredients
1/4 c. flour
3 T. butter
1/2 tsp. salt
1 tsp. baking powder
3 oz pkg, vanilla pudding (not instant)
1 egg
1/2 c. milk
1 lg. can peaches (sliced, drained, reserve 3 T. juice)
8 oz. cream cheese
3 T. peach juice
1/2 c. sugar
Instructions
Combine flour, butter, salt, baking powder, pudding, egg and milk and beat for 2 minutes. Pour into greased and floured 10-inch pie pan. Place peaches over batter. Beat cream cheese, peach juice and sugar for 2 minutes (until no lumps). Spoon to within 1 inch of ege on top of peaches. Combine 1 tablespoon sugar and 1/2 tsp cinnamon. Sprinkle over top. Bake 30-35 minutes at 350 degrees. Serves 6 to 8.
by Carolyn Rasmussen
This looks delicious and I will have to try it this summer when the local peaches are ripe!
ummm…that looks really good! every time I look on here it makes me salivate and want to pig out!
I love your blog!!!! I am a HUGE fan of cheesecakes myself and I happen to have a wicked tasty Peaches ‘n’ Cream Cheesecake recipe. Here it is for the next time you have a sweet tooth and want to try something new!
Crust:
1 1/4 cups graham cracker crumbs
3 tbsp sugar
1/4 tsp ground cinnamon
1/4 c butter, melted
Mix together and press into the bottom of a 9-inch springform pan. Set aside.
Peach Filling:
24 oz. cream cheese, at room temp
3/4 c sugar
5 tsp cornstarch
4 eggs
1 egg yolk
1 tsp vanilla
1 tsp lemon juice
2/3 c whipping cream
1 1/3 c peeled and finely chopped peaches
Beat together cream cheese, sugar, and cornstarch until smooth. Add eggs and yolk, one at a time, beating after each addition. Beat in vanilla and lemon juice. Stir in whipping cream. Fold in peaches. Pour mixture over the crust.
Bake at 350F for 10 min. Lower the temp to 225F and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove from the oven and run a knife around the edge. Turn the oven off and return the cake to the oven for an additional hour. Chill, uncovered, overnight.
Fresh Peach Topping:
2 med peaches, sliced
1 tbsp lemon juice
1 c. peach preserves
Toss together peaches & lemon juice. Arrange on top of the cheesecake. Chill until serving time. Just before serving, in a small saucepan heat peach preserves. Drizzle warm preserves over cheesecake.
Enjoy!!!!