Reviewed: Nov. 9, 2011

I have had this recipe for years and it is always a favorite at my house or any home I take it to. I always double the recipe,bake in a 9x13x2 glass dish andrefrigerate after cooling to set the cream cheese filling. Plus, the cinnamon/sugar topping - I add more than called for. More is better!!

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Reviewer:

Terri S

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Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Warrington, Pennsylvania, USA

Reviewed: Aug. 15, 2011

I made this delicious recipe twice in one week! My husband just loved it. It is best when you refrigerate it before serving as it tastes like an icebox cake too.

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Reviewer:

Cristina

Reviewed: Jul. 30, 2011

I canned peaches today and had a few left over, so of course I used fresh peaches instead of canned. Needless to say, despite the substitution, it didn't last long in our home. A new fav!

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Reviewer:

thumper

Reviewed: Jul. 15, 2011

Very good!!! Will decrease the pudding/baking mix layer next time though because I used a 8" pie plate and that part was a bit too thick but otherwise...AWESOME

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3 users found this review helpful

Reviewer:

Heather Venable

Cooking Level: Intermediate

Home Town: Newfield, New York, USA

Living In: Pass Christian, Mississippi, USA

Reviewed: Jun. 6, 2011

This was a great recipe the only thing is i added was the left over peach juice i add to the crust mixture because it was a little thick and i used a 5.1 oz box of instant pudding it turned out great will definately make it again.:)

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Reviewer:

syndy

Reviewed: Nov. 26, 2010

This dessert was disappointing!!! It sounded good, but it overflowed in my oven, and after cooling was no better. The batter was tough & dry. The cream cheese was gooey. No thanks!

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5 users found this review helpful

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Reviewed: Nov. 14, 2010

Well, this is funny because I have had this recipe card in my recipe box for 15 YEARS and it is tattered as well. Except mine is called "Peaches and Cream Cheesecake". Every time I make this, the recipe is requested over and over. Now I lost my recipe box and while I somewhat remembered the recipe, I set out to find it. This is exactly like mine, except mine called for flour and added leavening, not baking mix. You can also use pineapple as well. I leave off the cinn-sugar topping...and if fresh peaches are in season, use them! Thank you for posting so I didn't lose the trusted recipe!

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6 users found this review helpful

Reviewer:

ItalianCookingMamma

Reviewed: Sep. 26, 2010

what is baking mix in this receipe

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17 users found this review helpful

Reviewer:

marilyn

Reviewed: Jun. 10, 2010

Strange texture. I followed the recipe as written. It came out rubbery. No.

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4 users found this review helpful

Reviewer:

Nichole

Reviewed: Jun. 24, 2009

This recipe is great! My husband requested a peach cheesecake for his birthday and this one more than delivered. He asked for a second one to share with his family, and wanted FRESH peaches in it this time. After doing some research, I decided to try it. In order to remove the skin easily from fresh peaches, you need to boil the whole peach for about 30 to 40 SECONDS, then plunge them immediately into a bowl of very cold water. This allows air to get beneath the skin and it is easier to remove. Afterwards, I simply chopped them up and added them. I also changed the "baking mix" to white lily self-rising flour, and I took some juice from a can of peaches to add the right amount of peach juice. He and his family loved it, and are awaiting the next installment -- Thanks!

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13 users found this review helpful