It’s a fun dessert made for the summertime.
Angelina’s Peaches and Cream Cheesecake
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 1/4 oz. box dry vanilla pudding mix (cook n serve, not instant)
3 tbsp. butter
1/2 c. milk
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 (15 oz.) can of peaches
3 tbsp. juice from peaches
1 tbsp. sugar
1/2 tbsp. cinnamon
Mix together flour, baking powder, salt, pudding mix, butter, egg and milk in stand mixer or using hand mixer; beat 2 minutes at medium speed. Pour in to greased pie pan.
Drain a 15oz can of peaches (reserve juice) and carefully place peaches evenly over batter one at a time. Combine cream cheese, sugar, and 3 Tbsp. juice from peaches into a mixer and beat until smooth. Pour over sliced peaches evenly. Combine 1 Tbsp. sugar and 1/2 Tbsp. Cinnamon and sprinkle over cream cheese filling. Bake at 350 for 30-35 minutes until crust is golden brown. Filling will appear soft.