Peaches and Cream Cheese Cake
By á-49077
Rate this recipe
4.7/5
(18 Votes)
Ingredients
- 3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 1/4 oz. box dry vanilla pudding mix (cook n serve, not instant)
- 3 tbsp. butter
- 1 egg
- 1/2 c. milk
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 c. sugar
- 3 tbsp. juice from peaches
- 1 tbsp. sugar
- 1/2 tbsp. cinnamon
Details
Adapted from triedandtasty.com
Preparation
Step 1
Mix together flour, baking powder, salt, pudding mix, butter, egg and milk in stand mixer or using hand mixer; beat 2 minutes at medium speed.
Pour in to greased pie pan.
Drain a 15oz can of peaches (reserve juice) and carefully place peaches evenly over batter one at a time.
Combine cream cheese, sugar, and 3 Tbsp. juice from peaches into a mixer and beat until smooth. Pour over sliced peaches evenly.
Combine 1 Tbsp. sugar and 1/2 Tbsp. Cinnamon and sprinkle over cream cheese filling.
Bake at 350 for 30-35 minutes until crust is golden brown. Filling will appear soft.
Notes
You will want your cream cheese to be room temperature before you start.
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