Peaches and Cream Cheesecake

A Pillsbury Bake=Off winning recipe that is very, very popular! People have entered it in local contests and have won blue ribbons for it! It has 4 layers that are really easy to do!

4.60 from 5 votes

Prep Time15

Cook Time30

Course: Dessert

Cuisine: American

Servings: 8

Calories: 255

Ingredients

CAKE:

¾ cup flour
1 teaspoon baking powder
½ teaspoon salt
1 package(3 ounces) pudding mix vanilla, NOT instant
3 tablespoons butter softened
1 egg
½ cup milk

FRUIT LAYER:

1 can 29 ounces peaches, sliced, drained. (Reserve the juice)

CREAM CHEESE LAYER:

8 ounces cream cheese softened
½ cup sugar
3 tablespoons reserved peach juice

CINNAMON TOPPING:

1 ½ tablespoons sugar
½ teaspoon cinnamon

Instructions

Preheat the oven to 350°.
Grease or spray a 9, 9½, or 10-inch pie plate. Pictured, it is in a 9-inch. I usually use a 10 inch.
With a mixer on medium speed, combine all the CAKE ingredients until smooth. Pour into the prepared pie plate.
Place the sliced peaches in a layer over the cake batter.
With a mixer on medium speed, beat the CREAM CHEESE LAYER ingredients until smooth. Use a rubber spatula to spread the topping over the peach layer. Only spread it to within 1-inch of the edge of the pie plate so you will see an inch border of peaches around the edge.
In a small dish mix the CINNAMON TOPPING ingredients together and sprinkle it over the CREAM CHEESE LAYER.
Bake at 350° for 30-35 minutes or until the bottom and edges of the cake are a golden brown. The filling will appear soft. It will firm up as it cools. Cool on a wire rack.
Chill for 3 or 4 hours before serving. Store leftovers covered in the refrigerator.

EXTRA TIP:

VARIATIONS: *Instead of vanilla pudding mix, use a different flavor, maybe a cheesecake or banana flavor. *Substitute the canned peaches for another fruit or fruit combination.

Nutrition