• Cooking Time:
  • Servings: 8-10
  • Preparation Time: 30


You can use any kind of fresh or canned fruit. Just make them look good. Mix it up, use all kinds, heck, make a fruit salad on top!


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 pkg. (8 oz each) Philadelphia Cream Cheese, softened
  • 1/3 cup sugar
  • 4 (12oz each)cans cream, cold
  • 1 sm. box vanilla instant pudding
  • 2 Tablespoons lemon juice
  • Fresh or canned peaches


  • Have cream cheese at room temp. & cream in frig. cold
  • Mix graham cracker crumbs with butter.
  • Press firmly onto the bottom of a 9-inch springfoam pan.
  • Chill in fridge for about 15 mins.
  • Beat creamcheese, sugar and lemon juice in large bowl with electric mixer on medium speed until well-blended.
  • Gently stir in the pudding mix & cold cream.
  • Whip on high for 2 min.
  • Spoon into crust.
  • Chill again for about 15 mins.
  • Arrange peaches on top of cheesecake.
  • Cover cheesecake with foil so that the fruits will stay fresh.
  • Refrigerate over night.

Categories: Cheesecake  Dessert 
© 2006-2017 BakeSpace, Inc. All Rights Reserved