This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This chilled and creamy Peach Cheesecake Pie has a homemade graham cracker crust and is topped with a delicious peach sauce!
Want recipes delivered right to your inbox? Sign up here! You’ll get a free e-cookbooks too!
RECIPE LINK IS BELOW AND HAS A PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
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 might be planning a cookout soon or maybe 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 but not overly sweet like some desserts. Plus the homemade peach topping is just wonderful! I mean, I’d even pour this peach topping over some ice cream!
Quick Glance AT INGREDIENTS FOR Peach Cheesecake Pie:
- cream cheese
- Dixie Crystals Confectioners Powdered Sugar
- vanilla extract
- milk
- water
- cornstarch
- frozen peaches, thawed with juices
- Dixie Crystals Light Brown Sugar
- cinnamon
- vanilla extract
(amounts in recipe)
How to make Peach Cheesecake Pie:
Here we go, lets make it!
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 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
I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
If you make this recipe, 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!
Love it? Pin it!
Leave a Reply