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.


Recipe Source: Ashley Ganas, Pacific Coast Producers Employee

Did You Know?

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