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Peaches and cream cheesecake
Peaches and Cream Cheesecake
Recipe By : Carol Duncan
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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3/4 Cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
3 1/4 ounces (pk) dry vanilla pudding mix
3 tablespoons butter or margarine
1 can (15-20 oz) sliced peaches, reserve juice --
drained
1 package 8 oz cream cheese -- softened
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon
Combine the first ingredients. Beat 2 minutes on medium speed. Pour
into greased pan. Place the drained peaches over the batter. Combine
cream cheese, 1/2 cup sugar and peach juice. Beat 2 minutes at medium
speed. Spoon to within 1 inch of edge of batter. Mix together the 1
tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over entire
filling. Bake at 350 degress for 30-35 minutes until crust is golden.
Filling will appear soft. Store in refrigerator.
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NOTES : Can use pinapple chunks instead of peaches. Recipe from a dear
friend that passed away years ago from breast cancer.
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| Free recipe:
Peaches and cream cheesecake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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