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Peach Cheesecake Pie - With Layered Peaches & Cream

Peach Cheesecake Pie utilizes a no-bake cheesecake base, with a juicy peach topping.
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Course: Dessert
Cuisine: American
Keyword: Layered Peach Cheesecake Pie, No-Bake Peach Cheesecake Pie, Peach Cheesecake, Peach Cheesecake Pie, Peaches and Cream Cheesecake Pie

Ingredients

Pie Crust (enough for (1) bottom crust, 9" pie plate)

  • 1¼ Cup Flour
  • 1/2 tsp Salt
  • 1/2 Tbsp Sugar
  • 1/4 Cup Butter, very cold, cut/shaved into small pieces Use a knife to shave off thin pieces
  • 1/4 Cup Lard If you don't have lard, you can substitute with shortening, or simply use butter
  • 1-2 tsp Water, very cold Continue to add extra water, a little bit at a time, if the dough doesn't come together

Cheesecake Layer

  • 8 oz Cream Cheese, room temperature
  • 1/3 Cup Sugar
  • 1 tsp Vanilla Extract
  • 2 tsp Freshly Squeezed Lemon Juice
  • 1 Cup Heavy Whipping Cream

Peach Topping

  • 3½ Cup Peaches, peeled, pitted, sliced About 4-5 large peaches
  • 1/4 Cup Sugar
  • 1/8 tsp Salt
  • Juice of ½ of a Lemon
  • 2 Tbsp Cornstarch
  • 1/4 Cup Water
  • 1/2 tsp Vanilla Extract

Whipped Cream

  • 1 Cup Heavy Whipping Cream
  • 1 Tbsp Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions

Pie Crust

  • Mix the dry Flour, Salt, and Sugar in a medium bowl
  • Add the cut/shaved butter and lard.
  • Using your fingers (or a pastry cutter), cut the fat into the flour mixture by rubbing and squishing the flour and butter/lard together. Continue until mostly incorporated, yet still small bits of butter left. It have a "sand-like" consistency, with little pea-sized bits.
  • Add 1 tsp of cold water. Use hands or spoon to stir and squish, trying to bring all the bits together into a shaggy dough. Your dough should not be too wet (tough and sticky), but should just hold together. If one tsp isn't enough to bring the dough together, slowly add another 1/2 teaspoon at a time.
  • Form dough into a ball and place on flour-covered parchment. Sprinkle with flour on top. Roll out dough to 13"-14" circle, large enough to fit into your pie plate. Take care to continually add flour on top, and underneath, to prevent sticking.
  • Place dough in pie plate. Trim excess dough. Press top edges to finish off the top. Use fork to poke holes in bottom of the crust.
  • Coat one side of 18" piece of aluminum foil with non-stick spray. Gently press into crust. Top with pie weights (or dried rice or beans).
  • Pop into oven. Bake 20-22 minutes. Remove from oven and gently take out the foil. Return to oven to finish baking, about 10 minutes, or until golden brown.
  • Set aside to cool.

Peach Topping

  • In a medium saucepan, combine the Sugar, Lemon Juice, Salt, and Peaches. Let sit for 5-10 minutes to draw out the juices.
  • Cook over medium heat for 5 minutes, stirring often, until the peaches begin to soften.
  • While peaches are cooking, make a cornstarch slurry by whisking the Cornstarch and Water together until smooth.
  • Once peaches have simmered for 5 minutes, add the cornstarch slurry, stirring until the mixture is thickened and glossy.
  • Remove from heat and stir in the Vanilla Extract.
  • Set aside (in the fridge if you want), until completely cooled.

Cheesecake Layer

  • While peaches are cooling, make the cheesecake layer by adding the Cream Cheese, Sugar, Lemon Juice and Vanilla to a medium sized bowl. With a hand mixer, blend them until fully combined and creamy.
  • Add the Heavy Whipping Cream to the bowl. Start your mixer on low, until the cream is combined with the cream cheese mixture, then turn your mixer up to high speed. Mix until VERY stiff, as this is the base layer, and has to be sturdy to hold your peaches.

Whipped Cream - dolloping on top

  • Add Heavy Whipping Cream, Powdered Sugar, and Vanilla to medium mixing bowl.
  • Mix on high until a firm whipped cream consistency.

Assembling the Cheesecake Pie

  • Spoon the Cream Cheese base into pie shell.
  • Use offset spatula to smooth and level.
  • Scoop completely cooled peach topping evenly over the cheesecake layer, keeping your eye out for whole, nice looking slices, which can be put on last, and arranged in a nice pattern.
  • Place in refrigerator for at least 4-5 hours before eating, preferably overnight, so the flavors can blend.
  • Top each slice with a dollop of whipped cream. Enjoy!