Peach Cheesecake

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This is a style of cheesecake that I grew up eating.  It has a moist cake base studded with peach chunks, and the cream cheese layer is light and fluffy and even slightly caramelized.

 

Peach Cheesecake
Adapted from a family recipe

Yield: 8″ x 8″ pan

  • 3/4 cup gluten-free OR all-purpose flour
  • 1 (3-oz) package Jello Cook ‘n Serve vanilla pudding mix
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 (16-oz) can peach chunks in heavy syrup
  • 8 oz cream cheese, at room temperature
  • 1/2 cup sugar

 

  1. Preheat oven to 350ºF.  Grease the bottom and sides of an 8″ x 8″ baking pan.
  2. In a large bowl, mix together egg, milk, and butter.
  3. Add flour, pudding mix, and baking powder.  Mix well.
  4. Pour batter into pan, spreading evenly across the bottom.
  5. Drain peach chunks, reserving the syrup, and scatter chunks evenly across batter.  They will sink in, but that is expected.
  6. In a clean bowl, beat together cream cheese, 1/3 cup of the reserved syrup, and sugar.  Spread evenly across the mixture in the pan.
  7. Bake for 55-65 minutes if gluten-free, 45 minutes if not.  In the gluten-free version, the top of the cream cheese layer will caramelize but the inside will still look wet and bubbling.  It will solidify as it cools.
  8. Cool cake completely and cut into squares.  Refrigerate any leftovers.
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