Reviewed: Jun. 5, 2009

When I make it I use self-rising flour insead of the baking mix just because I don't use baking mixes. The co-worker who gave me this receipe always entered it in baking contest. 6 out of 6 times she won the Blue Ribbon.

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27 users found this review helpful

Reviewer:

sadie2

Reviewed: Jun. 4, 2009

This is a wonderful pleasure. Rich and smooth.

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1 user found this review helpful

Reviewer:

dxieraised

Reviewed: Jun. 6, 2009

I use this site all the time and rarely write reviews. I really felt compelled to write a 5 star review for this recipe b/c it was amazing! Everyone gobbled it down and there were no left-overs! My only regret is that I didn't double the recipe! Also, I couldn't find 1.5 oz vanilla pudding mix (thought maybe it was a typo?) but just weighed out that much from a bigger box and it worked great.

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Reviewer:

Lamia Shehab

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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Reviewer:

hollyelese

Reviewed: Jun. 21, 2009

Made this today for Father's Day so I wanted it to be extra special; I had some blueberries that I'd just picked at a local farm and made a blueberry sauce as follows: 1 1/2 cups fresh blueberries, 1/4 cup water, 1/3 to 1/2 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon almond extract. Put berries and next 3 ingredients in a saucepan, bring to boil, stirring frequently until spoon is coated - approximately 20 to 35 minutes. Remove from heat and stir in 1/4 teaspoon almond extract. Ladle a couple of heaping spoonfulls on individual servings of Peach Cheesecake. Very special indeed! Everyone love it! (Texture of 'cheesecake' more like a cobbler, but still very tasty!)

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Reviewer:

Cloud9

Cooking Level: Expert

Living In: Mandeville, Louisiana, 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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3 users found this review helpful

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: Jun. 8, 2009

i give this recipe 5 stars because my husband loves this recipe and the first time i cooked this he could not wait for it to get out of the oven it smelt so good and when it called for 3 tbls of juice i added alittle extra to make the cheesecake mixture spread better and i used 1/2 of a 3.5 box of pudding mix too.

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Reviewer:

molly

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: 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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4 users found this review helpful