Peaches and Cream Cheesecake Pie

 Peaches and Cream Cheesecake Pie

Maybe there’s room for just one more peach dessert. One that's so wonderful and so easy to make that you might just make all year round or anytime you feel like it.  I bet you do!  Take one bite and you will so thank me for this recipe. This is a keeper! 

Peaches and Cream Cheesecake Pie

2 cups graham cracker crumbs

6 tablespoons unsalted butter (melted)

8 ounces cream cheese (room temperature)

1 (14.5 ounce) can sweetened condensed milk

1 (16 ounce) bag frozen peaches

Spray a pie pan with nonstick spray.  Remove peaches from freezer and slice into bite sized pieces, leaving a few sliced peaches whole. 

In a medium bowl, combine the graham cracker crumbs and butter until you have coarse crumbs. Press tightly into the bottom of the prepared pie pan. I use the bottom of a glass or cup to pack the crumbs down.

In a large bowl, whisk together the cream cheese and sweetened condensed milk until smooth and creamy. Scrape the sides of the bowl. 

Pour the peach mixture over the graham cracker crust and spread the top out into an even layer.  Arrange the remaining whole slices on top of the pie.

Place pie in freezer for at least 4 hours or overnight.  Remove from freezer about 15-20 minutes before serving.

To serve, dip  your knife into hot water and cut into slices.  Pie will be the consistency of ice cream.

Close your eyes and think about the summer that got away!  So good! 

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