Peaches and Cream Cheesecake

What a mouthwatering dessert! This isn’t Cheesecake in the traditional sense. It does have a crust layer using cake mix and vanilla pudding mix, then it has a peach layer, followed by a cream cheese layer, topped with a cinnamon-sugar layer. After it bakes you smother the whole thing with Cool Whip. You can add caramel sauce but it really doesn’t need it. When I served two peach desserts for company two weeks ago, Fresh Peach Crisp was one of the desserts, and this was the other. Everyone loved the Fresh Peach Crisp, but everyone RAVED about Peaches and Cream Cheesecake! A couple of our guests couldn’t stop talking about it. They loved it. As the cheesecake bakes the ingredients kind of swell up a little and all the flavors merge together rather than being nice, little, neat layers–kind of like one of those Lava Cakes you see so much on the Internet.

While this dessert is not particularly healthy, it is spectacular in taste, texture and presentation. The whole key to making this cheesecake is not to overbake it. Avoid the temptation to cook this longer than the directions: 45 minutes–even if it doesn’t look done. If you cook it longer than that, the crust gets tough. The cheesecake will finish baking as it cools. Once the cheesecake cools completely, you can cover it with Cool Whip and either refrigerate it or freeze it for later. I’ve done both. Back in the mid 1990s I purchased some Women’s Circle Cookbooks that had tons of great recipes in them. I combed through those paperback cookbooks constantly looking for new recipes and used so many. Peaches and Cream Cheesecake is one I found in those cookbooks. I’ve modified it  a bit over the years, but the main ingredients are intact from that original recipe. And, the outcome is always the same – it’s a sensational dessert that everyone loves!

I made  Peaches and Cream Cheesecake occasionally when I worked at Dallas Baptist University, where I would present one to different offices around the university. Without fail, people would call me raving about how fabulous the dessert was and then ask for the recipe.  Yeah, it’s just one of those “can’t be beat” recipes. If you’re looking for a screaming good dessert that will rock the socks off your family or company, than give Peaches and Cream Cheesecake a try soon!  While it does have several different steps and layers, the payoff will be worth it as this is such a fantastic dessert. A word of caution is in order: You may find yourself drooling a little. 🙂

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

Peaches and Cream Cheesecake is a dessert to die for! I’ve topped it with Cool Whip, a few sprinkles of cinnamon and some caramel syrup.

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

Normally, I just smooth the Cool Whip over the entire surface of the cheesecake, but for the sake of pictures I left it off so you could see more of the texture of this amazing dessert.

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

I’ve never served this dessert without Cool Whip, but I suppose you could top it with ice cream instead. 😉


Here’s what I did.

Peaches and Cream Cheesecake - IMG_8298

Pour cake mix into a mixing bowl. I usually use Golden Recipe Butter Flavor Yellow Cake Mix. Add a couple of boxes of French vanilla pudding mix, salt, baking powder and eggs.

Peaches and Cream Cheesecake - IMG_8299

Add milk.

Peaches and Cream Cheesecake - IMG_8300

Stir to combine. Mixture will be a little sticky to handle. Grease or spray a 9×13″ baking dish with cooking spray. Sprinkle a little flour over top of your crust and smooth it out so that it entirely covers the bottom of the prepared baking dish.

Peaches and Cream Cheesecake - IMG_8301

Press down the crust dough with your hands until it fits the entire bottom surface of your baking dish.

Peaches and Cream Cheesecake - IMG_8302

Drain a 29-oz. can of sliced peaches and RESERVE the juice. Dice up the peaches and lay them on top of the crust layer.

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Soften cream cheese in mixing bowl.

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Add sugar.

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Add reserved peach juice.

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Mix together with an electric mixer until smooth. Spread cream cheese layer over top of the peaches.

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Measure 1/2 cup sugar into a small mixing bowl. Add cinnamon and stir to combine.

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Sprinkle cinnamon-sugar mixture over top of cream cheese layer. Bake at 350 for 45 minutes and remove from oven.

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The dessert will be bubbly but there’s no real indication that it’s done. Trust me, if you bake it for an hour the crust will toughen, so take the cheesecake out after 45 minutes and allow it to continue baking while it cools. You can see how the juices bubble up to the top of the cheesecake. Normally, once the cheesecake cools, I cover it with a large container of Cool Whip and refrigerate at least 6 hours or overnight.

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

Here’s the dessert with Cool Whip and a little cinnamon sprinkled over top. You can see the peaches peeking out from the dessert.

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

To serve: Cut cheesecake in squares. If desired, sprinkle with cinnamon or drizzle with caramel sauce. Prepare yourself for serious sugar high if you add caramel syrup too. 

Here’s the recipe.


(Recipe adapted from Women’s Circle Cookbook)

Peaches and Cream Cheesecake
Prep time
Cook time
Total time
Luscious layered dessert with a crust layer topped with a peach layer, then a cream cheese layer, a cinnamon-sugar layer. After it bakes you smother the whole thing with Cool Whip. Add caramel sauce if you desire.
Recipe type: Dessert
Cuisine: American
Serves: 15
  • 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 2 tsp. baking powder
  • 2 small packages vanilla pudding (regular or instant)
  • 29-oz. can sliced peaches, drained, reserving syrup and diced into small pieces
  • 2 8-oz. pkg. cream cheese, softened
  • 1 ½ cups sugar
  • 6 tbsp. peach juice
  • 1 tsp. cinnamon
  • ½ cup sugar
  • 16-oz. container whipped topping
  • caramel sauce for garnish, if desired
  1. Mix flour, salt, eggs, milk, baking powder and pudding. Mixture is sticky.
  2. Grease or spray with cooking spray a 9x13” pan.
  3. Spoon mixture into pan.
  4. I usually sprinkle with about a ¼ cup of flour and then pat down into the pan spreading evenly to edges.
  5. Layer diced peach pieces on top.
  6. Blend cream cheese, 1 and a ½ cups sugar and peach juice.
  7. Spread over top of peaches layer.
  8. Mix cinnamon with sugar.
  9. Sprinkle over top and bake in a 350° oven for 45 minutes.
  10. Remove from oven and cool completely.
  11. Spread with whipped topping and refrigerate over night if possible until serving.
  12. To serve cut into slices.
  13. Garnish with caramel sauce if desired.
Resist the temptation to bake this longer than 45 minutes as the crust will get tough. Even though it may not look done, remove from oven and allow the cheesecake to cool completely. Once you serve it, the dessert will be fine!

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

Peaches and Cream Cheesecake is a dessert your whole family will adore. This is a great dessert for company, too, since you can get about 15 pieces out of one 9×13″ pan.

Peaches and Cream Cheesecake | Can't Stay Out of the Kitchen | spectacular #cheesecake with #peaches #vanillapudding and topped with #caramelsauce! #dessert

This fruity dessert has always been a hit whenever I’ve made it. Are you ready for your slice?

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Magic Peach Cobbler - IMG_2649


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Tennessee Peach Pudding - IMG_1372

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  • comment-avatar
    DaShonna November 26, 2013 (9:30 pm)

    I can’t wait to cook this for Thanksgiving!!! Is there a way to use frozen peaches for this recipe?

    • comment-avatar
      Teresa November 26, 2013 (9:35 pm)

      Thanks, Da Shonna, I certainly hope you and your family enjoy this recipe. We sure have delighted in this recipe over the years. I don’t think it would be a problem at all to use frozen peaches. I like to dice my pieces into small pieces so that every square inch of the dish is covered with peaches. I think you can cut frozen peaches on a cutting board to dice them up into smaller pieces. The biggest thing with this recipe is not to overcook it. If you cook it more than about 45 minutes (even though it may not look done) it gets tough. So take it out after 45 minutes and you should be good. You can make this Wednesday and refrigerate it over night with or without the Cool Whip. It’s always been easier for me to put the Cool Whip on in advance. Hope this helps.

  • comment-avatar
    Andi @ The Weary Chef October 13, 2013 (7:51 pm)

    This looks ooey gooey and delicious, Teresa! What a tasty recipe! Thanks so much for sharing it at Saturday Night Fever!

    • comment-avatar
      Teresa October 13, 2013 (8:01 pm)

      It truly is marvelous (even without the caramel sauce on top). You’re so welcome. I really appreciate your link parties. I’ve seen a lot of traffic and pins as a result. Thanks so much!

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