Peaches n Cream Cheesecake
Annis La Malfa
ingredients
CAKE- 3/4 cup Pillsbury flour*
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 1/4 ounces dry vanilla pudding mix (not instant)
- 3 tablespoons butter, softened
- 1 egg
- 1/2 cup milk
- 1 (15 - 20 slices) can sliced peaches or crushed pineapple chunks, drained. Reserve juice.
- 1 8 ounce package cream cheese
- 1/2 cup sugar
- 3 tablespoons reserved fruit juice
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
directions
- 1
Preheat oven to 350° F.
- 2
Grease bottom and sides of a 9 in deep dish or 10 in pie pan.
- 3
Combine cake ingredients in a large mixing bowl and beat 2 minutes at medium speed. Pour into prepared pan.
- 4
Place fruit over batter in pan.
- 5
Combine filling ingredients in small mixing bowl. Beat 2 minutes at medium speed. Spoon to within 1 inch of edge of batter.
- 6
Combine topping ingredients and sprinkle over cream cheese filling.
- 7
Bake until crust is golden brown, 30 - 35 minutes.
- 8
Filling will appear soft. Store in refrigerator.
- 9
*If using self-ring flour, omit baking powder and salt.
Source: Rose Maria La Malfa
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