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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Old Fashioned Southern Peach Cobbler

My Mom really knew how to make those southern desserts. Those down home recipes that you knew were going to be good way before they went into the oven. I remember this peach cobbler so well. We would go to the local peach orchard and she would bring a big bushel basket full of fresh peaches for a peach pie, peach cake, homemade peach ice cream and we always looked forward to her southern peach cobbler. There was nothing better! 

Old Fashioned Southern Peach Cobbler

Filling 

8 fresh peaches sliced into thin wedges (or use frozen)

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

Cobbler 

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons cold butter, cut into small pieces

1/4 cup boiling water

 Topping

3 tablespoons white sugar

1 teaspoon ground cinnamon

 Preheat oven to 425 degrees. 

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

While the filling is baking, combine flour, both sugars, baking powder, and salt. Blend in cold butter with a fork or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of cobbler mixture over the top. Sprinkle with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes. 

Serve with Vanilla ice cream or whipped cream.

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