Peaches and Cream Cheesecake

Peaches and Cream Cheesecake is a fantastic, mouthwatering dessert! This isn’t Cheesecake in the traditional sense. It does have a crust layer using cake mix and vanilla pudding mix, then it has a peach layer, followed by a cream cheese layer, topped with a cinnamon-sugar layer. After it bakes you smother the whole thing with whipped topping. You can add caramel sauce but it really doesn’t need it.

When I served two peach desserts for company two weeks ago, Fresh Peach Crisp was one of the desserts, and this was the other. Everyone loved the Fresh Peach Crisp, but everyone RAVED about Peaches and Cream Cheesecake! A couple of our guests couldn’t stop talking about it. They loved it. As the cheesecake bakes the ingredients kind of swell up a little and all the flavors merge together rather than being nice, little, neat layers–kind of like one of those Lava Cakes you see so much on the Internet.

While this dessert is not particularly healthy, it is spectacular in taste, texture and presentation. The whole key to making this cheesecake is not to overbake it. Avoid the temptation to cook this longer than the directions: 45-50 minutes–even if it doesn’t look done. If you cook it longer than that, the crust gets tough. The cheesecake will finish baking as it cools. Once the cheesecake cools completely, you can cover it with non-dairy whipped topping and either refrigerate it or freeze it for later. I’ve done both.

Back in the mid 1990s I purchased some Women’s Circle Cookbooks that had tons of great recipes in them. I combed through those paperback cookbooks constantly looking for new recipes and used so many. Peaches and Cream Cheesecake is one I found in those cookbooks. I’ve modified it  a bit over the years, but the main ingredients are intact from that original recipe. And, the outcome is always the same – it’s a sensational dessert that everyone loves!

I made Peaches and Cream Cheesecake occasionally when I worked at Dallas Baptist University, where I would present one to different offices around the university. Without fail, people would call me raving about how fabulous the dessert was and then ask for the recipe.

Yeah, it’s just one of those “can’t be beat” recipes. If you’re looking for a screaming good dessert that will rock the socks off your family or company, than give Peaches and Cream Cheesecake a try soon!  While it does have several different steps and layers, the payoff will be worth it as this is such a fantastic dessert. A word of caution is in order: You may find yourself drooling a little. 🙂

When I initially posted this recipe in October 2013, I was still learning the tricks of the photography trade. Sometimes less is more. I drizzled too much caramel sauce over the top so that it kind of took over everything. 🙁 I recently remade this dessert for our Friday night care group (February 2018), and without fail everyone found it delightful. I cooked it about 45 minutes – but I thought it could have stood another 5-8 minutes even though it tested done with a toothpick. It was extremely gooey, but quite frankly, everyone loved it that way. My oven cooks slow at 350 but hot at 400 – go figure!

Regardless, this is a terrific dessert for company and it certainly has that wow factor for holidays and special occasions. Enjoy.

INGREDIENTS

• 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. sea salt or kosher salt
• 2 large eggs
• 1 cup milk
• 2 tsp. baking powder
• 2 3-oz. pkgs. vanilla pudding regular or instant
• 29 oz. can sliced peaches drained and diced in small pieces
• 2 8-oz. pkgs. cream cheese softened
• 1 1/2 cups sugar
• 6 tbsp. peach juice
• 1 tsp. cinnamon
• 1/2 cup sugar
• 16 oz. container non dairy whipped topping
• caramel sauce for garnish if desired

INSTRUCTIONS

1. Mix flour, salt, eggs, milk, baking powder and pudding. Mixture is sticky.
2. Grease or spray with cooking spray a 9x13” pan.
3. Spoon mixture into pan.
4. I usually sprinkle with about a ¼ cup of flour and then pat down into the pan spreading evenly to edges.
5. Layer diced peach pieces on top.
6. Blend cream cheese, 1 and a ½ cups sugar and peach juice.
7. Spread over top of peaches layer.
8. Mix cinnamon with sugar.
9. Sprinkle over top and bake in a 350° oven for 45-50 minutes.
10. Remove from oven and cool completely.
11. Spread with whipped topping and refrigerate over night if possible until serving.
12. To serve cut into slices.
13. Garnish with caramel sauce if desired.

RECIPE NOTES
NOTE:  Resist the temptation to bake this longer than 45-50 minutes as the crust will get tough. Even though it may not look done, remove from oven and allow the cheesecake to cool completely. Once you serve it, the dessert will be fine!

NOTE: Because the bottom layer is so sticky, I usually sprinkle the dough with a tiny bit of flour and press it firmly into the baking dish. It really will not spread otherwise.

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