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Peaches N Cream Cheesecake Recipe

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This recipe for Peaches N Cream Cheesecake, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Rowland


3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 3-1/4 oz. pkg. dry vanilla pudding mix (not instant)
3 Tbsp. butter
1 egg
1/2 c. milk

1 15-20 oz. can of peach slices, well drained (save the juice)
1 8 oz. pkg. cream cheese
1/2 c. sugar
3 Tbsp. peach juice

1 Tbsp. sugar
1/2 tsp. cinnamon

Set oven for 350. Grease the bottom and sides of a 10 inch pie pan.
In a large bowl, combine, flour, baking powder, salt, pudding mix, butter, egg and milk. Beat until well blended. Pour into pie pan and spread evenly.

Over the batter place the peaches. Combine cream cheese, sugar and 3 Tbsp. of peach juice. Spoon over the top of peaches to within 1" of the edge of the pie pan.

Combine sugar and cinnamon and sprinkle over cream cheese mixture. Bake at 350 until golden brown, approximately 30-35 minutes.




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