Advertisement
YOU ARE HERE: LAT HomeCollections

My Best Recipe

Cheesecake Can Be Peaches and Cream

August 29, 1985

"Here's a recipe for a fast and easy peach cheesecake that I've been using for years," Laraine Mestman writes. "I got it from a roommate at college almost 10 years ago and it has been a hit at parties."

PEACHES AND CREAM

CHEESECAKE

1 (16-ounce) can peach slices

3/4 cup flour

1/2 teaspoon salt

3 tablespoons butter or margarine

1/2 cup milk

1 teaspoon baking powder

1 (3 1/8-ounce) package instant vanilla pudding mix

1 egg

1 (8-ounce) package cream cheese, softened

1/2 cup plus 1 tablespoon sugar

1/2 teaspoon ground cinnamon

Drain peach slices, reserving 3 tablespoons juice. Combine flour, salt, butter, milk, baking powder, vanilla pudding mix and egg. Beat 2 minutes at medium speed of electric mixer. Pour into greased 9-inch pie plate. Arrange peach slices over batter.

Beat cream cheese until smooth. Add 1/2 cup sugar and reserved peach juice. Spoon mixture over peaches, leaving 1 inch margin around side of dish. Combine remaining 1 tablespoon sugar and cinnamon and sprinkle on top. Bake at 350 degrees 30 to 35 minutes or until golden brown. Cover and chill until serving time. Makes 6 to 8 servings.

--LARAINE MESTMAN

Beverly Hills

Advertisement
Los Angeles Times Articles
|
|
|