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.
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
- Preheat oven to 350ºF. Grease the bottom and sides of an 8″ x 8″ baking pan.
- In a large bowl, mix together egg, milk, and butter.
- Add flour, pudding mix, and baking powder. Mix well.
- Pour batter into pan, spreading evenly across the bottom.
- Drain peach chunks, reserving the syrup, and scatter chunks evenly across batter. They will sink in, but that is expected.
- 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.
- 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.
- Cool cake completely and cut into squares. Refrigerate any leftovers.