Friday, April 11, 2008

My Mom's Famous Peach Cheesecake

I've changed this recipe from my mother's version just a wee bit. I hope she isn't mad :-)

Peach Cheesecake

3/4 c. flour
1 tsp baking powder
1/2 tsp salt
1/2 c. milk
3 tbsp. butter softened
1 egg
1 3 oz package vanilla pudding (NOT INSTANT)
2 tbsp sugar
1/2 tsp. vanilla extract

1 can peaches or equivalent amount fresh peaches; peeled and sliced

8 oz cream cheese
1/2 c. sugar
4 tbsp. peach juice
1 egg
cinnamon sugar

Preheat over to 350. Combine first 9 ingredients. Mix well. Pour into buttered (or use cooking spray) 9 inch pie pan. (Hint: do NOT use a shallow pie pan or this will overflow). Drain the can of peaches, reserving the juice. Arrange the peaches on the top of the batter.

In a small bowl, beat the cream cheese, 1/2 c. sugar, peach juice and egg. Mix this very well, get it as smooth as you can. Spoon cream cheese mixture into middle of pie (leaving about 1-2 inches on the outside of the pie without cream cheese). Sprinkle cinnamon sugar on top of pie to taste (we like a lot!)
Bake for about 45 minutes until middle is fairly set and edges are golden.


1 comment:

Therese said...

sounds delicious Karen. I will have to try this.