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Corrected Recipe : Always Peaches and Cream Cheesecake

September 12, 1985

The Peaches and Cream Cheesecake recipe in the My Best Recipe column contained an error. Here is the complete and corrected recipe. 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 (not 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.

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