My recipe card for this peach cheesecake 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.
Ingredients
- 0.75 cups baking mix , such as Bisquick
- 0.5 cups milk
- 3 tablespoons butter , softened
- 1 package instant vanilla pudding mix , 1.5 ounce
- 1 large egg
- 1 can peaches , 15 ounce
- 8 ounces cream cheese
- 0.5 cups white sugar
- 1 tablespoon white sugar
- 0.5 teaspoons ground cinnamon
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.
-
2
Beat baking mix, milk, butter, vanilla pudding mix, and egg together in a large bowl with an electric mixer for 2 minutes; pour into the prepared baking dish.
-
3
Chop peaches; scatter over top of batter.
-
4
Beat cream cheese, ½ cup sugar, and reserved peach juice together in a medium bowl with an electric mixer until smooth; pour over peaches. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over cream cheese mixture.
-
5
Bake in the preheated oven until the center is set, 30 to 35 minutes.
Nutrition Facts
Per serving
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