Velvety Peach Cream Cheese Pie
This peach cream cheese pie blends the sweetness of fresh peaches with the creaminess of cheese, creating a perfect summer dessert.
Equipment
- 1 9-inch pie pan for baking the pie
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 pie crust store-bought or homemade
Filling
- 8 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh peaches peeled and sliced
Instructions
Preparation
- Preheat your oven to 350°F to prepare for baking.
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim the edges and crimp them decoratively.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cream cheese mixture into the prepared crust. Arrange the peach slices on top, slightly overlapping them.
- Place the pie in the preheated oven and bake for 50 minutes. The center should be set and the edges golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack.
- For best results, refrigerate the pie for at least 2 hours before serving to allow the filling to set properly.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Store leftovers in the refrigerator, covered with plastic wrap, for up to four days.
Notes
Pro Tips: Use ripe peaches for the best flavor. Ensure cream cheese is room temperature for a smooth filling.
Ingredient Substitutions: Canned peaches can be used if fresh are unavailable. Experiment with different crusts.
How to Serve: Serve chilled or at room temperature with whipped cream.
Storage & Freshness: Keep refrigerated, wrapped tightly, and consume within four days.
Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld.
Ingredient Substitutions: Canned peaches can be used if fresh are unavailable. Experiment with different crusts.
How to Serve: Serve chilled or at room temperature with whipped cream.
Storage & Freshness: Keep refrigerated, wrapped tightly, and consume within four days.
Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld.