Peach Cheesecake

This no-crust peach cheesecake recipe features canned peaches baked in a vanilla pudding mix batter and covered with a cinnamon cream cheese topping.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 359 Calories

Ingredients

• 1 egg
• 8 ounces cream cheese
• 3 tablespoons butter, softened
• 1 tablespoon sugar
• 1 (1.5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
• 0.5 cup milk
• 0.5 teaspoon ground cinnamon
• 0.5 cup sugar
• 0.75 cup baking mix

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Beat baking mix, milk, butter, vanilla pudding mix, and egg together in a large bowl with an electric mixer for 2 minutes; pour into the prepared baking dish.

Step 4

Chop peaches; scatter over top of batter.

Step 5

Beat cream cheese, ½ cup sugar, and reserved peach juice together in a medium bowl with an electric mixer until smooth; pour over peaches. Combine 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over cream cheese mixture.