Peach Cream Cheese Pie Food

PEACH CREAM CHEESE PIE

Steps:

• Heat oven to 425 degrees F. Line 9 inch pie pan with pastry for single pie crust. Mix cream cheese until smooth, beat in sugar, eggs and cinnamon until well blended. Spread cheese mixture over bottom of pastry lined pan. Bake 15 to 20 minutes until crust browns. Cool. Top with peach glace. Chill about 2 hours in refrigerator before serving. For Peach Glace: Blend sugar and cornstarch into water in a small saucepan. Stir in one cup of the sliced peaches. Bring to a boil for one minute, stirring constantly. Stir in remaining peaches, which will cool the mixture enough to top the cheese pie filling.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
• Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
• Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
• Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

PEACHES AND CREAM CHEESE PIE

Steps:

• Preheat oven to 350 degrees.
• Grease pie plate.
• combine first 7 ingredients in medium bowl; mix with electric mixer on medium speed, 2 minutes.
• Pour into prepared pie plate; place peaches over batter.
• In separate bowl, combine cream cheese, 1/2 cup sugar and 3 tblsp. reserved peach juice.
• Mix on medium speed, 2 minutes; pour over peaches.
• Combine remaining sugar and cinnamon and sprinkle over top of pie.
• Bake 30-35 minutes.

PEACHES AND CREAM CHEESE PIE

Steps:

• Preheat oven to 350.
• Grease pie plate.
• Combine first 7 ingredients in medium bowl.
• Mix with electric mixer on medium speed, 2 minutes.
• Pour into prepared pie plate.
• Place peaches over batter.
• In separate bowl, combine cream cheese, 1/2 cup sugar, and 3 T reserved peach juice.
• Mix on medium speed, 2 minutes.
• Pour over peaches.
• Combine remaining sugar and cinnamon and sprinkle over top of pie.
• Bake 30-35 minutes.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

PEACH AND CREAM CHEESE PIE

Steps:

• Stir together crumbs, cinnamon and brown sugar; stir in melted butter.
• Pour crumb mixture into 9-inch pie plate.
• Press firmly in bottom and up sides.
• Bake at 350F for 15 minutes.
• Cool.
• Lift peach halves from juices (reserve juices).
• Drain.
• Arrange, cut sides down, in pie crust.
• Beat together till fluffy the cream cheese, sugar, vanilla and 1/4 cup of the peach juice.
• Spoon evenly over peach halves.
• Sprinkle almonds over top.
• Bake at 350F for 35-40 minutes.
• Microwave Method: (use a microwave safe pie plate!).
• Microwave crust on medium for 4 minutes.
• Cool.
• Microwave pie on medium for 15-20 minutes till cream cheese mixture looks set.
• (Microwave 2-3 minutes longer if needed.) Rotate pie 2 or 3 times while cooking.

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

PEACH-MASCARPONE CREAM PIE

Steps:

• Chill uncooked pie crust (in pie pan) in the freezer for 15 minutes.
• Combine the peaches, 2 tablespoons sugar and flour in a mixing bowl; mix well then set aside.
• Combine the egg yolks and 2/3 cups sugar in the top of a double boiler set over, barely simmering water.
• Whisk the yolks until they are thick and lemon-colored (about 7-8 minutes).
• Remove from heat and whisk in the cream and vanilla.
• Set aside for 10 minutes to cool.
• Preaheat oven to 375°.
• Put the mascarpone and 1/2 cup of the custard in a large bowl; blend briefly using an electric mixer.
• Blend in the remaining custard, 1/2 cup at a time, until all the custard is added.
• Transfer the peaches to the chilled pie shell, smoothing the fruit with a spoon.
• Slowly pour the mascarpone custard over the peaches.
• Using a fork, move the peaches around slightly so that the custard flows under and around them.
• Place the pie on the center oven rack and bake for 10 minutes.
• Lower the oven temp to 350° and continue baking for about 35 minutes or until the custard is set and the top is golden brown, though perhaps not uniformly so.
• Rotate the pie 180 degrees about 15 minutes before it is finished baking.
• To check for doneness, give the pie a little nudge; the filling shouldn't seem soupy at the center.
• Transfer the pie to a wire rack and let cool.
• Serve barely warm or at room temperature; or cover the pie with foil and refrigerate and serve cold.

CREAM CHEESE PEACH PIE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes. Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.