Peaches and Cream Cheesecake

Peaches and Cream Cheesecake is a simple, fresh, and deliciously sweet recipe. With a creamy, no bake cheesecake filling and graham cracker crust, this easy dessert is ready in no time!

Course Dessert

Cuisine American

Keyword cheesecake pie, peaches and cream cheesecake pie

Prep Time 20

Cook Time 10

Freeze Time 4

Total Time 4 30

Servings slices

Calories 342

Author Gayle

Equipment

Ingredients

Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
Pinch of salt
5-6 tablespoons unsalted butter (melted)

Filling

1½ (8 ounce) packages cream cheese (softened)
1¾ cup powdered sugar
2 teaspoons vanilla bean paste (or vanilla extract)
½ cup heavy whipping cream
⅓ cup sour cream
2 fresh peaches (peeled and diced)
2 tablespoons granulated sugar

Instructions

Crumb Crust:

Preheat oven to 350°F Lightly grease a 9-inch glass or metal pie plate with cooking spray or parchment paper. Set aside.
In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add melted butter, stirring just until moistened. Press mixture into bottom and up sides of pie plate.
Bake until lightly browned, about 10 minutes. Let cool completely.

For Filling:

In a large bowl, beat cream cheese, powdered sugar, and vanilla with a hand mixer or stand mixer with fitted paddle attachment until smooth. And heavy cream and sour cream. Beat cream cheese mixture until very thick, about 3 minutes. Set aside.
In a small bowl, combine diced peaches and granulated sugar. Let stand for 5 minutes. Stir 1 cup peaches into filling.
Spread filling into prepared pie crust and top with remaining peaches. Freeze, uncovered, for at least 4 hours. Thaw in refrigerator 15-30 minutes before serving.

Notes

Pie can be covered and frozen for up to one month.
See my tips and tricks for making this Peaches and Cream Cheesecake above the recipe box.
Recipe from Taste of the South - Potluck & BBQ magazine 2017

Nutrition