Peaches & cream cheesecake

Yield: 12 Servings

Measure Ingredient
1½ cup Flour
1 teaspoon Salt
2 Eggs
1 cup Milk
2 teaspoons Baking powder
2 packs (3 oz each) Vanilla Pudding (Not Instant)
1 can (20 oz) Sliced Peaches; drained (reserve syrup)
16 ounces Cream cheese
1 cup Sugar
6 tablespoons Peach syrup
1 teaspoon Cinnamon
2 tablespoons Sugar


Combine first 6 ingredients, and beat 2 minutes at Medium speed. Pour into a greased and floured 9x13-inch pan. Arrange peaches over the top of batter. Combine cheese, sugar and peach syrup. Beat 2 minutes.

Spoon over peaches. Mix cinnamon and sugar together, and sprinkle over the top. Bake at 350 degrees for 30 to 35 minutes. Store in the refrigerator.

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