Peach Cheesecake Pie

104

151

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

30m

Yield:

6 servings

Plan for:

8 hours chill time

Who doesn't love a fresh peach pie or a cheesecake? The two mouth-watering desserts collide in a deliciously easy way in this Peach Cheesecake Pie. This chilled and creamy no-bake cheesecake has a homemade graham cracker crust and is topped with a delicious peach sauce.

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Products Used

Confectioners Powdered Sugar Poly Bag

Light Brown Sugar Poly Bag

Ingredients

Crust

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted

Pie Filling

12 ounces cream cheese, softened
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 tablespoon vanilla extract
1 1/2 tablespoons milk

Peach Topping

1/2 cup water
2 teaspoons corn starch
16 ounces frozen peaches, thawed with juices
1/2 cup Imperial Sugar Light Brown Sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions

Preheat oven to 350°F.
In a bowl combine crushed graham cracker crumbs and melted butter. Mix well until crumbs have consistency of wet sand.
Press crumbs firmly into a 8 or 9-inch pie dish. Make sure to press crumbs firmly on bottom and sides of pie dish.
Bake for 10 minutes. Remove and let cool.
For filling, add cream cheese to bowl of stand mixer and whip on high until creamy. Add in powdered sugar, vanilla, and milk. Mix until smooth.
Spoon mixture into cooled pie crust.
Place into fridge and chill for 8 hours or overnight.
For peach topping, place water and corn starch into a small saucepan over medium heat and whisk together.
Add brown sugar, cinnamon and vanilla. Stir well.
Toss in peaches with juices and stir.
Cook for 15-20 minutes over medium heat, stirring occasionally until sauce thickens a bit.
Remove from heat and let cool.
When ready to serve, slice cheesecake and top each slice with cooled peaches. (For easier slicing, let cheesecake sit at room temperature for about 5 minutes before slicing.)