I love the taste of sweet peaches almost more than anything else. Match it with creamy smooth cheesecake filling and a delicious graham cracker crust and you have yourself one of the most delicious, delectable treats you could imagine! I designed this recipe one day a few weeks ago and then took a nice nap only to awake to over half the pie gone. I’ve since made it for friends and family and it’s always the same story. Gone within hours! If you’re looking for an easy dessert to make that everyone to enjoy you’ve found it here with the peaches and cream cheesecake pie. Makes 2 pies. One to share and one to enjoy!
Peaches And Cream Cheesecake Pie
2 cup graham cracker crumbs
1 cup white sugar
10 tablespoons butter; melted
First layer of filling (cookie layer)
3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 package instant vanilla pudding mix
3 tablespoons butter; soft
1/2 cup milk
8 oz package or cream cheese
1/2 cup white sugar
1 teaspoon cinnamon
2 cans peaches; reserve juices
Preheat oven to 350* and get 2 pie plates out; set aside. Mix the graham cracker crust ingredients together in a large bowl and separate the the crust mixture evenly into the two pie plates. Press down firmly on the bottom and edges. Bake for 9-11 minutes or until set. Cool on a wire rack.
Next mix together the flour, salt, baking powder, and pudding mix followed by the milk, egg, and butter. Beat on med-high for 2 minutes. Pour mixture evenly into the cooled graham crusts.
Layer your peach slices on top of the cookie layer on their sides.
In a small mixing bowl mix together the cream cheese and sugar until fluffy. Add 5 tablespoons of the peach juice, cinnamon and an egg. Beat for another two minutes. Pour mixture over the peaches evenly in both pie plates.
Bake for 35 minutes or until they are golden brown on the top. Remove and cool on a wire rack. Once cool place in the refrigerator for 3 hours or more. Cover with plastic wrap.
To enhance the flavors even more serve it with delicious whipped topping or ice cream.