Peach Cheesecake Recipe - Allrecipes.com
Peach Cheesecake Recipe
  • READY IN 50 mins

Peach Cheesecake

Recipe by  

"My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast."

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Ingredients Edit and Save

Original recipe makes 1 8-inch square dish Change Servings
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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
  2. Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.
  3. Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.
  4. Bake in the preheated oven until set in the center, 30 to 35 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2010

what is baking mix in this receipe

 
Most Helpful Critical Review
Nov 29, 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!

 

24 Ratings

Jun 05, 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.

 
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!

 
Jun 08, 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.

 
Nov 16, 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!

 
Jun 11, 2010

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

 
Jun 06, 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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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 701 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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trix
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