Recipe by lucid501
found in DH's grandma's recipe box titled Peaches 'n Cream Cheesecake, with the note that canned pineapple chunks could be substituted instead of the peaches. We tried it that way and it was so good! This is not a typical firm cheesecake, but more of a cake with fruit baked in, topped with a soft creamy cheese.
Top Review by Queenofcamping
Wow!!!! This was truely a winner. Everyone at my Bible Study loved it. I used pineapple and instant vanilla pudding since that is what I had on hand. The only thing I would do next time is reduce the sugar and possibly use sugar free pudding mix. It was on the edge of being just too sweet and I think it would be even better with less sugar. The sweetness takes away from the pineapple flavor and cream cheese. I will be making this often since it is soo easy and I usually have all the ingredients on hand.
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 (3 1/8 ounce) package vanilla pudding mix (not instant)
- 3 tablespoons butter or 3 tablespoons margarine
- 1 egg
- 1⁄2 cup milk
- 1 (15 -20 ounce) can pineapple chunks, well drained, reserve juice (or substitute 1 can of sliced peaches)
cream cheese layer
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sugar
- 3 tablespoons reserved pineapple juice
- 1 tablespoon sugar
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan.
- Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan.
- Place drained pineapple over batter.
- Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter.
- Combine cinnamon and sugar and sprinkle over cream cheese layer.
- Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft.
- Let cool some before serving. Store leftovers in refrigerator.