Cream Cheese Peach Pie Recipe Easy and Delicious
This Cream Cheese Peach Pie is a perfect treat for peach lovers! With a creamy filling and juicy peaches, it’s easy to make and oh-so-tasty. I love how this pie…
By Fatima
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Reading time: 5 min
This Cream Cheese Peach Pie is a perfect treat for peach lovers! With a creamy filling and juicy peaches, it’s easy to make and oh-so-tasty.
I love how this pie can be whipped up in no time. Plus, the combination of cream cheese and sweet peaches is a match made in heaven! You’ll want to share! 🥧
Key Ingredients & Substitutions
- Graham Cracker Crust
- A store-bought crust saves time, but making your own with crushed graham crackers and butter adds a personal touch. If you're gluten-free, try using gluten-free graham crackers or a cookie crust made from almond flour.
- Cream Cheese
- This is the heart of the pie. If you're looking for a lower-fat option, consider light cream cheese. For a dairy-free version, cream cheese made from cashews or coconut will work well too!
- Peaches
- Fresh peaches are delightful, but you can use canned peaches if fresh ones aren’t available. Just make sure to drain them well. Frozen peaches can also be used if thawed and drained properly.
- Sugar
- Granulated sugar keeps things sweet, but you could swap in powdered sugar for a smoother texture. For a natural sweetness, try honey or agave syrup, but adjust the quantity as these are sweeter than sugar.
How Do I Get My Cream Cheese Mixture Smooth?
Getting that creamy texture in your filling is key! Here’s how to make sure it’s perfectly smooth:
- Start with soft cream cheese—leave it at room temperature for about 30 minutes before mixing.
- Use an electric mixer for best results. Begin mixing on low speed to avoid splatters.
- Gradually add sugar while mixing so everything combines smoothly.
- Beat in the eggs one by one, ensuring each is fully incorporated before adding the next.
Following these steps will turn the filling ultra-creamy and ensure your pie is a hit!
How to Make Cream Cheese Peach Pie
Ingredients You’ll Need:
For the Pie:
- 1 9-inch graham cracker crust (store-bought or homemade)
- 8 oz (1 package) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
For the Topping:
- Whipped cream for topping (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This Cream Cheese Peach Pie will take about 10 minutes of prep time and around 40 minutes baking time. Don’t forget to chill it in the fridge for at least 2 hours before serving. Altogether, expect to spend about 3 hours before enjoying this delicious pie!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Getting the oven ready is key to ensuring your pie bakes evenly.
2. Prepare the Cream Cheese Mixture:
In a mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, continuing to mix until well blended.
3. Add Eggs and Vanilla:
Next, add the eggs one by one, mixing well after each addition to ensure they’re fully incorporated. Add in the vanilla extract and give it a quick mix until everything is combined.
4. Assemble the Pie:
Pour the creamy mixture into your graham cracker crust, spreading it out evenly. Then, carefully arrange the sliced peaches on top of the cream cheese layer in a single layer.
5. Bake the Pie:
Place the pie in the preheated oven and bake for about 35-40 minutes. You’ll know it’s ready when the filling is set and slightly golden on top.
6. Cool and Chill:
Once baked, take the pie out of the oven and let it cool at room temperature. After it cools, refrigerate for at least 2 hours—this helps the pie to firm up and makes it easier to slice!
7. Serve:
Before serving, you can dust the pie with powdered sugar and add a dollop of whipped cream on each slice. Enjoy your creamy, delicious Cream Cheese Peach Pie!
Cream Cheese Peach Pie — FAQ
Creamy, no-fuss pie with a luscious fruit topping.
Can I Use Different Fruits in This Pie?
Absolutely! Blueberries, strawberries, or mixed berries work great. Taste and **adjust the sugar** to match the fruit’s sweetness. For juicier fruits, **pat dry** (and if macerated, drain well) so the topping doesn’t get watery.
How Should I Store Leftovers?
Cover the pie tightly and refrigerate **3–4 days**. Add whipped cream **just before serving** so it stays fluffy.
Can I Freeze This Pie?
You can, though it’s best fresh. Wrap well in plastic, then foil, and freeze up to **1 month**. Thaw overnight in the fridge. Note: cream-cheese pies can soften slightly after thawing—still tasty, just a bit different in texture.
What If I Don't Have a Graham Cracker Crust?
Use crushed cookies (vanilla wafers, Biscoff, or gingersnaps) or a traditional butter pie crust. For a quick cookie crust: **1½ cups fine crumbs + 5–6 Tbsp melted butter + pinch of salt**, press into pan, and chill (or bake 8–10 min at 350°F for a firmer base). Almond-flour crusts are a great **gluten-free** option.