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A delicious summertime cheesecake-like
pie with a shortbread cookie crust topped with fresh sliced peached
and blackberries glazed with peach jam.
Cream Cheese Pie
Topped with Peaches and Blackberries
- Crust Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon almond extract
- 2 1/2 cups shortbread cookie crumbs (about
10 ounces)
-
- Filling and Topping:
- 8 ounces cream cheese, room temperature
- 3/4 cup powdered sugar
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 large peaches, peeled, pitted, sliced
- 2 1/2 pint baskets fresh blackberries
- 1/4 cup peach jam, melted
- For Crust: Preheat oven to 325°F (160°C).
Butter 10-inch glass pie plate. Blend butter and extract in medium
bowl. Mix in crumbs. Press crumb mixture over bottom and up sides
of prepared dish. Bake crust until golden, about 8 minutes. Cool
completely.
- For filling and Topping: Blend cream cheese
in processor until smooth. Add sugar, cream, vanilla, and almond
extract and blend until very smooth, scraping sides of bowl occasionally.
Spread filling in prepared, cooled crust. Refrigerate until firm,
about 2 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Arrange peach slices around edge of pie.
Arrange blackberries in center. Brush with warm jam to glaze.
Refrigerate pie up to 3 hours.
Makes 8 servings.
Recipe provided courtesy of
Vermont Cheese Council.
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