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Peaches and Cream Cheesecake
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Peaches and Cream Cheesecake

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pkg (4 ounce) Jell-O Vanilla Flavor Pudding (not instant)
3 tablespoons butter; softened
1 egg
1/2 cup milk
1 can (15 oz.) peaches; reserve juice
1 pkg (8 oz.) Philadelphia Cream Cheese; softened
1/2 cup sugar
3 tablespoons reserved juice
1 teaspoon sugar
1/2 teaspoon cinnamon
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Let's Make It
1
Preheat oven 350 degrees F. Combine flour, baking powder, salt, pudding, butter, egg, and milk in mixer bowl. Beat 2 minutes at medium speed. Pour into 9" greased deep dish pie pan. Place peaches over batter.
2
Combine cream cheese, sugar, and juice in small mixer bowl. Beat 2 minutes. Spoon to within 1" of edge of batter. Sprinkle sugar cinnamon over filling.
3
Bake for 30-35 minutes until crust is golden brown. Filling will appear soft. Chill in refrigerator until ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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