This recipe has been in my family for as long as I can remember. In fact this Peaches and Cream Cheese Cake recipe is my dad’s most favorite thing that my mom makes. We have it on average two-three times a year: for my dad’s birthday, for Thanksgiving, and then again for Christmas (if we’re lucky). It’s something that the whole family enjoys, but isn’t easily shared and is often fought over. We’ll find as we are walking by that little slivers are missing here and there until the next thing we know, the entire thing is gone! I prefer to eat it warm, but it’s delicious served room temperature also. I love those recipes that remind you of a time or a place or a person. This recipe reminds me of home. Have you even ever heard of a Peaches and Cream Cheese Cake recipe? It’s not something I’ve seen or tasted anywhere else.
Through all the years I’d never once made our Peaches and Cream Cheese Cake recipe on my own. I’ve seen my mom make it over and over but never did I jump in and offer to make it for whatever reason. It was just one of those things that “mom does”. This year I decided to take on the challenge of recreating this special family recipe. I was excited to use a jar of the peaches I canned late summer/early fall! I was so nervous – but one look in to the oven when the timer went off I knew it was a success. Of course, the first people I told that I’d made the famous “Peaches and Cream Cheese Cake Recipe” was my family. I’ve never seen my family come together so quickly over anything in my life! As I turned it over to my dad, it was love at first site. I’ve never received so many compliments on anything I’ve ever made. He truly made me feel like a superstar and I’m so grateful that I have the special touch that my mom does :)
Peaches and Cream Cheese Cake
This Peaches and Cream Cheese Cake is an absolute favorite in my family. I'm sure it will become a favorite in yours as well!
- 3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 1/4 oz. box dry vanilla pudding mix cook n serve, not instant
- 3 tbsp. butter
- 1 egg
- 1/2 c. milk
- 1 8 oz. pkg. cream cheese, softened
- 1/2 c. sugar
- 1 15 oz. can of peaches
- 3 tbsp. juice from peaches
- 1 tbsp. sugar
- 1/2 tbsp. cinnamon
Preheat oven to 350 degrees F.
Mix together flour, baking powder, salt, pudding mix, butter, egg and milk in stand mixer or using hand mixer; beat 2 minutes at medium speed.
Pour in to greased pie pan. Drain a 15oz can of peaches (reserve juice) and carefully place peaches evenly over batter one at a time.
Combine cream cheese, sugar, and 3 Tbsp. juice from peaches into a mixer and beat until smooth. Pour over sliced peaches evenly.
Combine 1 Tbsp. sugar and 1/2 Tbsp. Cinnamon and sprinkle over cream cheese filling. Bake at 350 degrees F for 30-35 minutes until crust is golden brown. Filling will appear soft.
You will want your cream cheese to be room temperature before you start. I actually set my egg, butter, and cream cheese out for an hour or more before I even started baking. That way, when I was ready everything was nice and soft. Having a room temperature egg allows it to incorporate in to your batter easier. Having room temperature cream cheese makes for a smoother filling rather than a lumpy one. Enjoy!