Vegan Peaches and Cream Cheesecake

Cheesecake can be first seen mentioned in 1390 in an English cookbook, while its more modern form was established in the late 1800s.
This is an altered recipe my mom got from a newspaper in the 1980s. It has been a family classic for years, and the cruelty-free version is just as delicious. Admittedly, this is more of an indulgent rather than nourishing dessert. Again, this is a more modern recipe for this blog, but it has been shared due to its tried-and-true taste.

This cake is made of multiple layers. The first is a cake batter.

 

Canned peaches are spread decoratively over the batter.

The next layer is a sugar/cream cheese mixture with a bit of peach juice. For aesthetic purposes of this post, I used white sugar; however, coconut sugar works just as well.

 

It is important to leave a little bit of room between the third layer and the edge of the pie plate.

Peaches & Cream Cheesecake

• 3/4 c. flour
• 1 pkg (3 1/4 oz.) vanilla pudding mix (cook'n'serve works well)
• 1 t. baking powder
• 1/8 t. salt
• 1 flax egg (1 T. ground flax whisked with 2 T. water and set aside to thicken)
• 1/2 C. milk
• 3 T. butter, softened
• 1 29 oz. can sliced peaches in 100% peach juice
• 1 8 oz. package plain vegan cream cheese, softened
• 1/2 c. + 1 T. sugar separated
• 1/2 t. cinnamon

Combine flour, pudding mix, baking powder, salt, egg, milk, and butter in a large mixing bowl. Beat at a high speed for 2 minutes. Pour into a greased deep 10 inch pie pan.
Drain peaches, reserving the liquid. Arrange peaches decoratively on top of the batter.
Combine cream cheese, sugar, and 3 T. reserved peach juice in a mixing bowl. Beat with a mixer 2-3 minutes until smooth.
Carefully spread on top of peaches within 1 inch of the edge of the pie plate.
Stir 1 T. sugar with 1/2 t. cinnamon together and sprinkle over top.
Bake @ 350 degrees for 35-40 minutes or until bottom and sides are golden brown. Best served cool to maintain structure.