Peaches and cream cheesecake
12 servings
Ingredients
| Quantity | 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 |
Directions
LORI NORMAN RFHH52E
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.