Peaches Cream Cheese Pie Recipes

4-INGREDIENT PEACHES AND CREAM PIE

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

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.

PEACHES 'N CREAM PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside.
• Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges.
• Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.

PEACHES AND CREAM PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan.
• Bake in preheated oven for 15 minutes. Remove from oven and let cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat.
• Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.

PEACHES AND CREAM PIE I

Steps:

• Place graham crackers in a plastic bag, and seal. Using a rolling pin or a hammer, crush into fine crumbs. Combine crumbs and sugar. Stir in melted butter or margarine. Press mixture over bottom and up sides of a 9 inch pie pan.
• Bake at 375 degrees F (190 degrees C) for 6 to 9 minutes, or until edges are brown.
• Beat together cream cheese and sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie.
• Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.

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.

PEACHES AND CREAM CHEESECAKE

Steps:

• Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
• Drain and save juice from sliced peaches.
• Arrange peaches over batter.
• Mix cream cheese, sugar and peach juice.
• Beat until smooth.
• Spoon over the top, keeping 1 inch from edges.
• Mix sugar and cinnamon and sprinkle over the top.
• Bake at 350°F for 30 to 35 minutes.

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 PIE

Steps:

• Preheat the oven to 350 F, spray 10 inches deep pie dish with non-stick spray and set aside.
• In a bowl whisk together flour, baking powder, corn starch, salt and ½ cup sugar.
• Add egg, vanilla, softened butter and milk and mix for about 2-3 minutes.
• Pour the mixture in prepared pie dish. Arrange sliced peaches on top. The mixture is thin, and the peaches will sink, but that's OK.
• Beat softened cream cheese for a minute, then add 1/3 cup sugar and mix until smooth and creamy. Mix in reserved syrup. Spread the mixture over the peaches within 1 inch of pan edge.
• Sprinkle with cinnamon sugar and bake for about 35 minutes.
• You can serve it lukewarm at room temperature if you like it to be gooey like cobbler, or chilled from a fridge, it's up to your taste.
• Top with a scoop of whipped cream or ice cream if desired

SUNNY PEACHES & CREAM PIE

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack., For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set. , For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes., Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.

PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350°F.
• Combine first 7 ingredients in a bowl and beat 2 minutes with electric mixer.
• Pour into buttered 9 inch pie plate.
• Arrange peaches over batter.
• Combine cream cheese, 1/2 cup sugar and 3 tbsp reserved peach juice in a mixing bowl.
• Beat 2 minutes.
• Pour over peaches and smooth out to cover pie, leaving 1/2 inch around outside edge.
• Combine 1 tbsp sugar and cinnamon in a bowl and sprinkle over pie.
• Bake 35 minutes until golden.

PEACHES AND CREAM PIE BARS

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
• In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
• In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
• Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
• Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
• I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.

PEACHES AND CREAM PIE

Steps:

• Mix shortbread crumbs and butter in a medium bowl. After it is well combined, press into the bottom and barely up sides of a 9-inch pie plate. Let it chill in the refrigerator while you prepare the rest of the recipe.
• In a medium saucepan, add peaches and sugar and mix together. Let the peaches rest in the sugar for 5 minutes.
• In a small bowl, combine cornstarch and lemon juice. Mix well and then pour into the peach mixture. Mix to combine everything and then set over medium-low heat. Cook for 7-8 minutes or until the liquid has thickened slightly. Set Aside while you make the whipped cream and cream filling.
• Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
• When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
• The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
• In a medium bowl, mix together pudding and half and half. Whisk until well combined and thickened with little to no lumps.
• Add in room temperature cream cheese and half of the whipped topping and combine well, removing all lumps. Set Aside.
• Spread the peach filling evenly into the prepared crust.
• Spread the cream cheese filling over the top of the peach filling.
• Spread the remaining whipped topping over the top of the cream cheese filling.
• Refrigerate for 3-4 hours.
• Serve Cold.

PEACHES & CREAM CHEESE PIE

Steps:

• 1. Bake your pie crust according to directions. You can also use graham cracker pie shell for this as well.
• 2. Open your can/jar of peaches and drain well. Lay your peaches on a paper towel and pat dry. I slice mine up, just enough to cover the bottom, but not fill the shell.
• 3. Mix with your hand mixer the cream cheese, sugar, sour cream, lemon juice and vanilla. Just til it's nice and creamy. Set aside.
• 4. Once your pie crust is baked remove from oven and allow to cool.
• 5. Once cooled lay your peaches across the bottom of the crust.
• 6. Spoon your cream cheese mixture over the top of the peaches in the pie shell spreading gently to cover the top to the edges.
• 7. Cover and place in the fridge for an hour.