Peach Cheesecake

My recipe card for this dessert is stained and worn, if that tells you anything. I’ve had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it’s baking and tastes even better! I almost always double the recipe because it disappears fast.

Original recipe makes 1 8-inch square dish

Ingredients

3/4 cup baking mix
1 (1.5 ounce) package instant vanilla pudding mix
1/2 cup milk
3 tablespoons butter, softened
1 egg
1 (15 ounce) can canned peaches – drained with 3 tablespoons juice reserved
8 ounces cream cheese
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon ground cinnamon

  • PREP

    20 mins

  • COOK

    30 mins

  • READY IN

    50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
  2. Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
  3. Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
  4. Bake in the preheated oven until set in the center, 30 to 35 minutes.

Nutrition

Calories: 359 kcal
Carbohydrates: 52.7 g
Cholesterol: 70 mg
Fat: 15.4 g
Fiber: 0.8 g
Protein: 4.8 g
Sodium: 701 mg