Peach Cheese Pie
Submitted by cunnijt
Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.
YIELD
1 piePREP
10 minCOOK
30 minREADY
120 minThis peach cheese pie layers a smooth, baked cream cheese filling inside a flaky pie shell, then tops it with sliced peaches fanned out in a petal pattern and finished with a glossy, almond-scented glaze made from the peach juice itself.
The cream cheese base bakes first until set, then cools before the fruit goes on top. This two-stage approach keeps the peaches looking fresh and vibrant rather than shriveled from the oven. The cornstarch-thickened glaze spooned over everything seals the peaches with a shiny coat and adds another layer of peach flavor.
A few drops of almond extract in the glaze bring out the stone fruit character in the peaches. It’s a classic pairing that tastes like the two were made for each other.
Kitchen Tips
- Soften the cream cheese completely before beating. Cold cream cheese leaves lumps that won’t smooth out during baking.
- Cool the filling completely before arranging the peaches on top. Warm filling softens the fruit and the slices won’t hold their petal shape.
- Cook the glaze until it’s thick enough to coat the back of a spoon. Too thin and it slides off the peaches into a puddle.
- Chill for at least one hour before serving so the glaze sets firm and the slices hold together.
Variations
- Use fresh peaches when in season. Peel, slice, and arrange them the same way, and make the glaze with peach nectar instead.
- Swap peaches for canned pear slices or mandarin oranges for a different fruit topping.
- Skip the maraschino cherries and garnish with fresh mint leaves or toasted almond slices for a more elegant look.
Ingredients
Directions
Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth.
Gradually add the eggs, ½ cup of sugar, milk and vanilla, beating well after each addition.
Pour into the unbaked pie shell.
Bake in 375 degree F oven for 30 minutes or until set.
Cool on a wire rack.
Drain the peaches, reserving 1 cup of the juice.
Combine the cornstarch and ¼ cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond extract.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from the heat.
Arrange the peaches in a circle, petal fashion, on top of the filling.
Garnish with maraschino cherries.
Spoon the glaze over the fruit.
Cover and chill in the refrigerator for at least one hour or until set.
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