Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) package cream cheese, softened

  2. 2 large eggs

  3. 1/2 cup granulated sugar

  4. 2 teaspoons milk

  5. 1 teaspoon vanilla extract

  6. 1 (9-inch) unbaked pie shell

  7. 1 (29-ounce) can sliced peaches in syrup

  8. 1 teaspoon cornstarch

  9. 1/4 cup granulated sugar

  10. 1 teaspoon lemon juice

  11. 1/4 teaspoon almond extract

  12. 1/4 cup sliced maraschino cherries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 °F (190°C). Beat cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add eggs, sugar, milk, and vanilla, beating well after each addition. Pour into the pie shell. Bake for 30 minutes, or until the center is set. Remove and cool on a wire rack. Meanwhile drain sliced peaches in syrup; reserve 1 cup of the syrup; set aside. Combine cornstarch and sugar in a small saucepan. Gradually stir in the reserved peach juice and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat, allow to cool for 5 to 10 minutes. Stir in almond extract. Set aside. Arrange the drained peaches in a circle, petal fashion, on top of the filling. Garnish with sliced maraschino cherries. Spoon the glaze over the fruit. Cover and refrigerate for at least 1 hour, or until set.


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