Melba Cheesecake Pie

Peach Melba meets cheesecake in this microwave pie that comes together faster than most people can preheat an oven. The classic Melba combination of peaches and raspberry with almond extract works beautifully in a creamy filling over a buttery graham cracker crust.

Softening the cream cheese on medium power before blending keeps it smooth. Blasting it on high can cause hot spots that partially cook the cheese and leave lumps in your filling. Patience at this step pays off.

Sliced peaches go right into the crust before the filling is poured over them, so they’re suspended throughout the pie rather than sinking to the bottom. The almond extract in the cream cheese mixture is the quiet star. It bridges the peach and raspberry flavors and gives the filling a subtle warmth that vanilla alone can’t match.

The raspberry jam spooned over the top after cooling adds a glossy, tart finish that cuts through the richness of the cream cheese and sour cream filling.

Kitchen Tips

• Drain the canned peaches thoroughly and pat dry with paper towels so excess liquid doesn’t make the crust soggy
• Watch the filling carefully in the microwave. The edges should set while the center still has a slight jiggle. It firms up as it cools
• Let the pie cool completely before slicing for clean cuts. Refrigerating for an hour or two gives the best texture
• Warming the raspberry jam slightly makes it easier to spread evenly across the top

Variations

• Use fresh ripe peaches when they’re in season for a brighter flavor
• Swap raspberry jam for fresh raspberry sauce made by pressing berries through a fine mesh strainer
• Replace graham cracker crumbs with crushed vanilla wafers or amaretti cookies for an almond-forward crust