Peaches and Cream Cheesecake for your Valentine

This recipe works for: Dessert

  • 3/4 cup all purpose flour
  • 1 4 oz package vanilla instant pudding mix
  • 1/2 teaspooon salt
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 3 tablespoons butter or margarine, softened
  • 1 28 oz. can sliced peaches in juice
  • 8 oz cream cheese, softened
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon ground cinnamon


  1. Preheat over to 350 degrees.
  2. Combine the flour, pudding mix and salt in a medium mixing bolw and mix well.
  3. Add the milk, egg and butter, stirring until blended.
  4. Pat over the bottom and sides of a greased 9 or 10 inch round baking dish.
  5. Drain the peaches, reserving 3 tablespoons of the juice.  Arranged the peach slices over the prepared layer.
  6. Beat the cream cheese, 1/2 cup of the sugar and reserved peach juice in a large mixer bowl until blended, scraping the bowl.
  7. Spread over the peaches. Sprinkle with a mixture of the remaining 1 tablespoon sugar and cinnamon.
  8. Bake for 30 minutes or until set. Let stand until cool. Chill, covered in the refrigerator.


Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.