Peaches & Cream Cheesecake
A creamy, fruity cheesecake with tender peaches and a smooth vanilla flavor, perfect for summer gatherings or a delightful dessert for any occasion.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, and salt.
- Add vanilla pudding mix, milk, egg, and melted butter; mix until smooth.
- Pour the batter into a greased 9-inch baking dish.
- Bake for 25-30 minutes or until set and golden brown.
- In a separate bowl, beat the cream cheese until smooth.
- Add sugar and continue beating until fluffy.
- Fold in drained sliced peaches and reserved peach juice.
- Spread the peach mixture over the cooled crust.
- Chill in the refrigerator for at least 2 hours before serving.
Tips & Substitutions
For a lighter texture, make sure to beat the cream cheese thoroughly to incorporate air. If you don’t have vanilla pudding on hand, you can substitute it with an equal amount of a homemade custard base. Additionally, adding a pinch of cinnamon to the batter can enhance the flavor profile beautifully.
Serving Suggestions
This Peaches & Cream Cheesecake pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. For a more refreshing twist, serve it alongside fresh berries. It also complements well with a glass of sweet iced tea or a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If you prefer to serve it slightly chilled, allow it to sit at room temperature for about 15 minutes before serving. Avoid freezing, as the texture may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Peaches & Cream Cheesecake contains roughly 379 calories, with 5g protein, 43g carbohydrates, and 21g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1103mg per serving (48% 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! If you use fresh peaches, make sure to peel and slice them, then gently cook them in a saucepan with a bit of sugar until they soften. This will enhance their flavor and ensure they blend well into the cheesecake mixture.
How can I make this recipe gluten-free?
To make a gluten-free version, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients, including the baking soda and pudding mix, are gluten-free as well for a deliciously safe treat.
What can I do if the cheesecake doesn't set properly?
If your cheesecake doesn't set, it may need more time in the refrigerator. Allow it to chill for an additional hour or two. If it still seems too soft, you can blend in a bit of whipped cream or gelatin to help firm it up.
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).