November 7, 2009

PEACHES 'N CREAM CHEESECAKE

3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 sm. box Jello vanilla pudding (not instant)
3 tbsp. soft butter
1 egg
1/2 c. milk

Combine above in a large bowl. Beat two minutes at medium speed. Pour into a 10 inch greased glass pie plate. Drain one 16 ounce can of sliced peaches. Save 5 tablespoons of peach syrup. Place peaches evenly on top of batter.

TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar

Mix above topping at medium speed for two minutes. Spoon mixture evenly over top of peaches, spreading carefully. Mix together 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle on top. Bake at 350 degrees for 30 to 35 minutes. Refrigerate.

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