Peaches And Cream Cheesecake Pie
A creamy peach and cheesecake pie with a tender crust, featuring sweet peaches and smooth filling—perfect for summer gatherings or a delightful dessert option.
Ingredients
Instructions
- Combine the all-purpose flour, baking powder, vanilla pudding mix, softened butter, egg, and milk in a mixing bowl.
- Beat at medium speed until smooth.
- Pour the batter into a greased 8-inch cake or pie pan.
- Drain the peaches, reserving 3 tablespoons of the liquid.
- Set the peach liquid aside.
- Arrange the sliced peaches over the batter in the pan.
Tips & Substitutions
For a richer flavor, consider using fresh peaches when in season or substituting the vanilla pudding mix with homemade vanilla custard. If you're looking for a lighter version, you can use Greek yogurt instead of cream cheese. Make sure all ingredients are at room temperature for a smoother batter. Also, don't skip greasing the pan to prevent sticking.
Serving Suggestions
Serve this cheesecake pie chilled for a refreshing dessert. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. For a lovely presentation, garnish with fresh peach slices or mint leaves. This dish also makes a great addition to summer picnics or potlucks with friends.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through. You can also enjoy it cold, as the flavors meld beautifully after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Peaches And Cream Cheesecake Pie contains roughly 1013 calories, with 20g protein, 127g carbohydrates, and 49g fat. It is an excellent source of vitamin A (54% of the Daily Value), iron (42% of the Daily Value), and calcium (42% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1012mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of canned?
Yes, you can use frozen peaches. Just make sure to thaw and drain them well before adding to the batter. This will help prevent excess moisture from affecting the texture of the cheesecake pie.
How can I make this recipe gluten-free?
To make this cheesecake pie gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that your baking powder is also gluten-free, as some brands may contain gluten.
Can I make this pie ahead of time?
Absolutely! This cheesecake pie can be made a day in advance. Just keep it covered in the refrigerator until ready to serve. Making it ahead allows the flavors to develop even more, making it a perfect choice for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).