Wednesday, August 28, 2013

Cream Cheese Peach Pie

This was the found on Facebook recipe that I tried this weekend.  It was good recipe, however, if I make it again, I will use some cinnamon and/or cloves to add another layer of flavor to the peaches.  I was surprised how good the cream cheese filling and the peaches tasted together.  The one thing that I did not like about this recipe was the number of bowls needed to make a simple dessert. 

Cream Cheese Peach Pie

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers. 

This recipe was found on