Peaches 'n Cream Cheesecake Recipe
Ingredients:
3/4 c. Pillsbury's Best All-Purpose or Unbleached Flour1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. pkg. dry vanilla pudding mix, not instant
3 tbsp. butter, softened
1 egg
1/2 c. milk
1 (15-20 oz.) can sliced peaches or pineapple chunks
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
3 tbsp. reserved juice
1 tbsp. sugar
1/2 tsp. cinnamon
Cooking Directions:
(If using Pillsbury's Best Self-Rising Flour, omit baking powder and salt.)Combine in large mixer bowl. Beat 2 minutes at medium speed; pour into prepared pan.
1 (15-20 oz.) can sliced peaches or pineapple chunks
(Well drained, reserve juice).
Place over batter.
1 (8 oz.) pkg. cream cheese, softened1/2 c. sugar3 tbsp. reserved juice
Combine in small mixer bowl. Beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter.
1 tbsp. sugar1/2 tsp. cinnamon
Combine; sprinkle over cream cheese filling.
Bake at 350 degrees for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator. High Altitude-5200 feet. No change.
Other Recipes you might like:
Basic Cream Pie Recipe, Basic Cream Pie, Cream Cheese Pie (low-cal), Peach Cream Cheese Cake, Meringue-topped Pumpkin Pie, Sweet Potato Or Pumpkin Meringue Pie
