Peaches and Cream Cheesecake is spectacular. This luscious layered dessert has a crust layer topped with a peach layer, then a cream cheese layer, finally a cinnamon-sugar layer. After it bakes you smother the whole thing with Cool Whip. Add caramel sauce if you desire. It's a terrific dessert for company and holidays like Easter or Mother's Day.
29oz. cansliced peachesdrained (reserving syrup) and diced in small pieces
16oz. pkg.cream cheesesoftened (2 blocks)
1 1/2cupsgranulated sugar
6tbsp.peach juice(from can of sliced peaches)
1tsp.cinnamon
1/2cupgranulated sugar
16oz. containernon dairy whipped topping
caramel sauce for garnishif desired
Instructions
Mix flour, salt, eggs, milk, baking powder and pudding with a wooden spoon until combined. Mixture is sticky.
Grease or spray with cooking spray a 9x13” pan.
Spoon mixture into pan.
I usually sprinkle with a couple of tablespoons of flour and then pat down into the pan spreading evenly to edges.
Layer diced peach pieces on top.
Blend cream cheese, 1 and a ½ cups sugar and peach juice with an electric mixer until smooth.
Spread over top of peaches layer.
Mix cinnamon with granulated sugar in a small mixing bowl.
Sprinkle cinnamon sugar mixture over top of peaches and bake in a 350° oven for 45-50 minutes.
Remove from oven and cool completely.
Spread with whipped topping and refrigerate over night if possible until serving.
To serve, cut into slices.
Garnish with caramel sauce if desired.
Notes
NOTE: Resist the temptation to bake this longer than 45-50 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!NOTE: Because the bottom layer is so sticky, I usually sprinkle the dough with a tiny bit of flour and press it firmly into the baking dish. It really will not spread otherwise.