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**UPDATED AUGUST 2023** This beautiful Fresh Peach and Cream Cheese Pie has become a family favorite of ours, since I first posted it on the blog nearly 13 years ago. My oldest son requests it for his birthday each year and we have had many a family gathering where it makes an appearance. The fresh peaches make it fabulous. Hope some of you get a chance to try it, if you haven’t already! 


 
 
If you are a fan of fresh peaches, I implore you to give this amazing pie a try.
 
 
The peaches keep their amazing fresh flavor, because only a small portion of them are cooked and thickened.
 
 
 
 
These beautiful peaches are added to the thickened mixture and set aside to cool slightly, while you make your lovely…
 
 
Graham cracker crust that holds just a slight taste of cinnamon.
 
 
I like to use the bottom of a measuring cup to press it into the bottom and sides of the pie plate.
 
 
Beautiful!
 
 
A silky, sweet cream cheese filling is spread over the crust.
 
 
Then the wonderful fresh peach topping is spread over the cream cheese filling.
 
It really is heaven in every bite, my friends. I hope you get a chance to try it!
 
Happy Peach Season!
 
 
Print
Serves: 2 pies Prep Time:
Nutrition facts: NA calories NA fat
Rating: 2.3/5
( 8 voted )

Ingredients

  • Peach Topping:
  • 1/2 C water
  • 3 T cornstarch
  • 2 large peaches, peeled and smashed up
  • 1 C sugar
  • 1/2 t almond extract
  • 2 T butter
  • 8 peaches, peeled and sliced
  • Crust:
  • 3 C graham cracker crumbs (about 2 packages)
  • 7 T butter, melted
  • 1/2 C sugar
  • 1/8 t cinnamon
  • dash salt
  • Filling:
  • 2   8 oz packages cream cheese, softened
  • 1   16 oz cool whip
  • 2 C powdered sugar
  • 2 t vanilla
  • dash salt

Instructions

PEACH TOPPING
 
1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it's all combined.
2. In a separate bowl smash up the 2 peaches.
3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.
 4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it's nice and thick. Set it aside to cool. Give your self a high five.
 
 
CRUST
 
1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.
2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. 
 
FILLING
 
1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth....again with the smooth.
3. Add your cool whip....and get the old girl rolling. Blend it up until it's fluffy-ish. Wow. That's technical.
4. Put half of the filling into each crust. Spread it out evenly with a knife.5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. 

About Jamie

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60 Comments

  1. Made with gluten-free graham crackers we put in the food processor. Did adjust cool whip to 8 ounces as all we had. Totally Gluten free now and totally yummy.

  2. This was great except the pie crust fell apart. You didn’t mention baking it for 10 minutes, which I learned is necessary for it to hold together. Maybe I missed that important info, but some of us need very exact instructions. Thanks for the recipe. Next time it will be perfect.

  3. I made this pie for my husband. I did not have time to make the crust so I used a pre made one. The filling looked thick, but when I put it on top of the cream cheese mix, it eventually “ran” and pooled heavily along the sides. I actually used a straw to suck off the excess! It tasted OK overall; much better flavor the next day. I will probably try a different recipe next time.

  4. Consider using sweetened whipped heavy cream instead of the chemical based cool whip! I’d also sub out the cinnamon with lemon zest and lemon juice instead of almond extract for a refreshing summery taste.

  5. This is a delicious peach pie. I’ve made it twice! I did use vanilla instead of almond, and no cinnamon. Also, to make it more convenient I used two ready made graham cracker crust. Yummy!

  6. This peach cream cheese pie is a July 4th tradition for our family. We usually purchased it ready made. Finally one day I decided it couldn’t be that difficult to make and made it for a girlfriend while visiting her. I suggested giving one pie to a neighbor, but she declined vigorously. She enjoyed that pie for breakfast and after dinner until it was all gone. I’m so glad to find your recipe since I didn’t keep the one I made on vacay. It’s delicious and I love the aroma of the fresh peaches filling the kitchen. Thanks for sharing this recipe. PS This recipe fills a sheet cake pan easily and then can be covered when there leftovers.