Peach Cheesecake Pie is a great cool refreshing pie that has the taste of cheesecake without all the calories, very similar to a peach cheese danish. My mom has been making this pie for years and it is one you often see at my families parties. It is extremely easy to put together and is an impressive dish to serve at a party, guaranteed people will be asking you for the recipe!
Peach Cheesecake Pie: Serves 8
29oz Canned Peaches (in Light Syrup)
1tsp Baking Powder
1 Small Package Vanilla Pudding (cook and serve not instant)
3TB Butter, softened
8oz Cream Cheese, softened (I used 1/3 less fat)
3TB Peach Juice (from the can of peaches)
In a large bowl mix together the flour, baking powder, salt, vanilla pudding mix, butter, egg and milk. Mix until smooth and pour into a greased 9″ Pie Pan. Drain peaches, reserving 3TB of the liquid, and place the peaches gently ontop of the batter in the pie plate. I like to start at the outside of the pie pan and arrange the peaches in a nice pattern so they fit and totally cover the batter.
In a bowl mix together the cream cheese, 1/2C sugar, and 3TB of peach juice until smooth. Now for the fun part, gently spoon the cream cheese mix around the outer edge of the pie, then carefully spread it over the whole pie pushing towards the middle. You want to evenly distribute the mix as much as possible. Mix the 1TB Sugar & Cinnamon together and sprinkle over the top of the cream cheese.
Bake at 350° for 40 minutes, remove to a counter to cool and then cover and refrigerate until you are ready to serve.
WW: 8 Points Plus / serving