Cream Cheese Peach Pie Recipes

PEACHES AND CREAM PIE

Steps:

• Mix shortbread crumbs and butter in a medium bowl. After it is well combined, press into the bottom and barely up sides of a 9-inch pie plate. Let it chill in the refrigerator while you prepare the rest of the recipe.
• In a medium saucepan, add peaches and sugar and mix together. Let the peaches rest in the sugar for 5 minutes.
• In a small bowl, combine cornstarch and lemon juice. Mix well and then pour into the peach mixture. Mix to combine everything and then set over medium-low heat. Cook for 7-8 minutes or until the liquid has thickened slightly. Set Aside while you make the whipped cream and cream filling.
• Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
• When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
• The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
• In a medium bowl, mix together pudding and half and half. Whisk until well combined and thickened with little to no lumps.
• Add in room temperature cream cheese and half of the whipped topping and combine well, removing all lumps. Set Aside.
• Spread the peach filling evenly into the prepared crust.
• Spread the cream cheese filling over the top of the peach filling.
• Spread the remaining whipped topping over the top of the cream cheese filling.
• Refrigerate for 3-4 hours.
• Serve Cold.

PEACHES AND CREAM PIE

Steps:

• Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
• In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
• Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
• Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.

PEACHES AND CREAM CHEESE PIE

Steps:

• Preheat oven to 350.
• Grease pie plate.
• Combine first 7 ingredients in medium bowl.
• Mix with electric mixer on medium speed, 2 minutes.
• Pour into prepared pie plate.
• Place peaches over batter.
• In separate bowl, combine cream cheese, 1/2 cup sugar, and 3 T reserved peach juice.
• Mix on medium speed, 2 minutes.
• Pour over peaches.
• Combine remaining sugar and cinnamon and sprinkle over top of pie.
• Bake 30-35 minutes.

CREAM CHEESE PEACH PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.