Peach Cream Cheesecake
A luscious peach cream cheesecake featuring tender peaches and creamy cheese filling, perfect for summer gatherings or a delightful dessert for fruit lovers.
Ingredients
Instructions
- Grease the bottom and sides of a 9-inch pie plate.
- Combine flour, baking powder, salt, dry pudding, softened butter, egg, and milk. Beat for 2 minutes.
- Pour the batter into the prepared pie plate.
- Arrange sliced peaches over the batter.
- In a separate bowl, beat the softened cream cheese, sugar, and reserved peach juice for 2 minutes until smooth.
- Spoon the cream cheese mixture over the peaches, leaving about one inch of space from the sides.
- Sprinkle with cinnamon and sugar.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the cream cheese mixture. If you don’t have dry vanilla pudding, you can substitute with an equal amount of cornstarch mixed with a bit of sugar. To enhance the peach flavor, use fresh peaches when in season. This cheesecake can be made ahead and chilled before serving for improved texture.
Serving Suggestions
Serve the Peach Cream Cheesecake chilled, garnished with fresh peach slices or a dollop of whipped cream. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries for a delightful contrast. Consider enjoying it with a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds until warm. Avoid reheating the entire cheesecake as it may alter its texture; serve it cold or at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Cream Cheesecake contains roughly 394 calories, with 4g protein, 52g carbohydrates, and 20g fat. It is a good source of calcium (12% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Fresh peaches can enhance the flavor and texture of the cheesecake. Just be sure to peel and slice them thinly, and you may want to sauté them lightly in a bit of butter to bring out their sweetness before adding them to the batter.
What can I substitute for cream cheese?
If you need a non-dairy option, consider using a vegan cream cheese alternative. Alternatively, you can blend silken tofu with a bit of lemon juice and sugar to mimic the creaminess of cream cheese, though the flavor will differ slightly.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking to prevent a dry texture. If you're uncertain, a toothpick inserted into the center should come out mostly clean.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).