Ingredients for Peaches And Cream Cheesecake
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Vanilla Pudding Mix
- 1/2 cup (113g) softened butter
- 1 cup (240ml) milk
- 2 large eggs
- Peaches
- 8 ounces (227g) cream cheese, softened
- 1 1/2 cups (300g) granulated sugar total (1 cup for crust, 1/2 cup for filling)
- 1/4 cup (60ml) reserved peach juice
- 1/2 teaspoon ground cinnamon
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How to Make Peaches And Cream Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or pie plate.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup (240ml) milk and 1 small package (3.4 oz) instant vanilla pudding mix.
- Pour batter into the prepared pan.
- Drain 2 cups (about 4 medium) sliced fresh peaches, reserving the juice. Arrange peaches evenly over the batter.
- In a medium bowl, beat together 8 ounces (227g) cream cheese, softened, 1/2 cup (100g) granulated sugar, and 1/4 cup (60ml) of the reserved peach juice until smooth and creamy.
- Gently spoon the cream cheese mixture over the peaches, leaving about 1 inch from the edges of the pan.
- In a small bowl, mix 1 tablespoon granulated sugar with 1/2 teaspoon ground cinnamon. Sprinkle evenly over the top.
- Bake for 30-35 minutes, or until the cheesecake is set and lightly golden. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
139 g
Sugar
914g
Fat
381g
Carbs
117g