Peach Cheesecake

Rating: 4.16 stars
31 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1

My recipe card for this dessert is stained and worn, if that tells you anything. I've had more requests for a copy of this recipe than any other dish I make. It smells heavenly when it's baking and tastes even better! I almost always double the recipe because it disappears fast.

By trix
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish.

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  • Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.

  • Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.

  • Bake in the preheated oven until set in the center, 30 to 35 minutes.

Nutrition Facts

Per Serving:
359.4 calories; 4.8 g protein; 52.7 g carbohydrates; 67.1 mg cholesterol; 701.2 mg sodium. Full Nutrition

Reviews (25)

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Most helpful positive review

marilyn
Rating: 5 stars
09/27/2010
what is baking mix in this receipe Read More
Helpful
(53)

Most helpful critical review

KB
Rating: 1 stars
11/29/2010
This dessert was disappointing!!! It sounded good but it overflowed in my oven and after cooling was no better. The batter was tough & dry. The cream cheese was gooey. No thanks! Read More
Helpful
(7)
31 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
marilyn
Rating: 5 stars
09/27/2010
what is baking mix in this receipe Read More
Helpful
(53)
marilyn
Rating: 5 stars
09/27/2010
what is baking mix in this receipe Read More
Helpful
(53)
sadie2
Rating: 5 stars
06/05/2009
When I make it I use self-rising flour insead of the baking mix just because I don't use baking mixes. The co-worker who gave me this receipe always entered it in baking contest. 6 out of 6 times she won the Blue Ribbon. Read More
Helpful
(33)
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hollyelese
Rating: 5 stars
06/24/2009
This recipe is great! My husband requested a peach cheesecake for his birthday and this one more than delivered. He asked for a second one to share with his family and wanted FRESH peaches in it this time. After doing some research I decided to try it. In order to remove the skin easily from fresh peaches you need to boil the whole peach for about 30 to 40 SECONDS then plunge them immediately into a bowl of very cold water. This allows air to get beneath the skin and it is easier to remove. Afterwards I simply chopped them up and added them. I also changed the "baking mix" to white lily self-rising flour and I took some juice from a can of peaches to add the right amount of peach juice. He and his family loved it and are awaiting the next installment -- Thanks! Read More
Helpful
(27)
ItalianCookingMamma
Rating: 5 stars
11/16/2010
Well this is funny because I have had this recipe card in my recipe box for 15 YEARS and it is tattered as well. Except mine is called "Peaches and Cream Cheesecake". Every time I make this the recipe is requested over and over. Now I lost my recipe box and while I somewhat remembered the recipe I set out to find it. This is exactly like mine except mine called for flour and added leavening not baking mix. You can also use pineapple as well. I leave off the cinn-sugar topping...and if fresh peaches are in season use them! Thank you for posting so I didn't lose the trusted recipe! Read More
Helpful
(12)
Lamia Shehab
Rating: 5 stars
06/08/2009
I use this site all the time and rarely write reviews. I really felt compelled to write a 5 star review for this recipe b/c it was amazing! Everyone gobbled it down and there were no left-overs! My only regret is that I didn't double the recipe! Also I couldn't find 1.5 oz vanilla pudding mix (thought maybe it was a typo?) but just weighed out that much from a bigger box and it worked great. Read More
Helpful
(11)
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KB
Rating: 1 stars
11/29/2010
This dessert was disappointing!!! It sounded good but it overflowed in my oven and after cooling was no better. The batter was tough & dry. The cream cheese was gooey. No thanks! Read More
Helpful
(7)
Nichole
Rating: 3 stars
06/11/2010
Strange texture. I followed the recipe as written. It came out rubbery. No. Read More
Helpful
(6)
Carol Conderman
Rating: 3 stars
06/23/2009
Hmmm I fail to see why some thought this was great. I doubled the recipe. Tasted the batter before pouring in pan and it was blah. I added van. and almond extract and the flavor improved. Also added it to the cheese mixture because I thought that was flat too also added extra peach juice. It tasted really good. I wanted to add amaretto to it instead of the juice but was out. Anyhow it smelled great cooking. I had to refrigerate overnight. Well when it was servered the next day the bottom "crust" was chewy and not very good. And I didn't feel there was enough cheese mixture per crust ratio. I was so disappointed with this. Even though some said they liked it some of us didn't. It didn't disappear like my other desserts I've made. I also don't think people should rate it so high when they do so many changes to it because it alters the recipe completely. I'm an expert baker I'm known for my cooking I do it as my job. So it was not due to my lack of skills. But I'm not a fan of this one. Sorry. Read More
Helpful
(5)
Cindy Wilson
Rating: 5 stars
06/07/2011
This was a great recipe the only thing is i added was the left over peach juice i add to the crust mixture because it was a little thick and i used a 5.1 oz box of instant pudding it turned out great will definately make it again.:) Read More
Helpful
(5)
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