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!
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F.
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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.
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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.
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Combine cream cheese, sugar, and 3 Tbsp. juice from peaches into a mixer and beat until smooth. Pour over sliced peaches evenly.
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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.
Recipe Notes
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!