This chilled and creamy Peach Cheesecake Pie has a homemade graham cracker crust and is topped with a delicious peach sauce!
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100%mine as always.
Peaches one of my favorite fruits, maybe right behind strawberries, and I just think peaches are great for grilling, ice creams, cakes and so many other desserts!
So, if you’re planning a cookout soon or maybe an evening a summer themed dinner, you’re going to want this recipe to make for dessert.
It’s creamy and chilly! It is flavorful but not overly sweet like some desserts. Plus, the homemade peach topping is just wonderful! I’d even pour this peach topping over some ice cream!
Ingredients For Peach Cheesecake Pie:
- cream cheese
- powdered sugar
- vanilla extract
- milk
- water
- cornstarch
- frozen peaches, thawed with juices
- light brown sugar
- cinnamon
- vanilla extract
Here we go, lets make it!
Ingredient amounts and recipe directions are below with a print option!
How To Make Peach Cheesecake Pie:
-
Start by preheating the oven because while the cheesecake doesn’t need to be baked, we do need to bake the crust for just a few minutes.
- Making A Graham Cracker crust for a cheesecake:
In a bowl, combine crushed graham cracker crumbs and melted butter.
Mix well until crumbs have the 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.
-
I like to use a measuring cup or a ramekin to help push the crust up the sides of the pie dish and really compact everything together.
-
Bake for 10 minutes. Remove and Let cool.
- Making the cheesecake 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.
Make the peach topping according to the recipe and pour it over the cheesecake right before serving!
Tip for slicing:
For easier slicing, let the cheesecake sit at room temperature for about 5 minutes before slicing
More Great Pie Recipes:
- Old-Fashioned Mock Pecan Pie
- Southern Pineapple Pie
- Bourbon Pecan Pie
- S’more Chocolate Marshmallow Pie
QUICK GLANCE Peach Cheesecake Pie FAQ:
What size pie dish for this recipe? I use a 9-inch deep dish pie crust for this recipe.
Peach Cheesecake Pie
Peach Cheesecake Pie
This chilled and creamy cheesecake has a homemade graham cracker crust and is topped with a delicious peach sauce!
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons unsalted butter, melted
Pie Filling:
- 12 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 1/2 tablespoon milk
Peach Topping:
- 1/2 cup water
- 2 teaspoons cornstarch
- 16 ounces frozen peaches, thawed with juices
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
Preheat oven to 350F.
In a bowl, combine crushed graham cracker crumbs and melted butter.
Mix well until crumbs have the 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.
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.
Peach Topping:
Place water and cornstarch 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.
Notes
Tip: For easier slicing, let cheesecake sit at room temperature for about 5 minutes before slicing.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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