Peach Cream Cheese Pie

(Source: Maida Heatter's Book of Great American Desserts (Alfred A. Knopf, 1982, pg. 255). Also included in  Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.72).

My mother used to make a store-bought cheesecake with cherries that came in a box and we all loved it. This reminds me of it. It is delicious and addictive. It is very sweet though and I think I would reduce the sugar a bit the next time.

I actually made Maida's crumb crust this time and it turned out nicely. You can use a store-bought crust or use another crumb recipe that isn't as involved as Maida's.

I used frozen peaches and drained them. The recipe actually calls for fresh peaches.

1 9-inch baked crumb crust
12 oz. Philadelphia cream cheese (room temperature)
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/3 cup whipping cream, sour cream or Creme Fraiche
2 eggs

Topping

About 3 large, freestone peaches
1/2 cup apricot preserves
1/4 teaspoon almond extract

Have the pie shell ready and waiting in the freezer before you begin.

Position the oven rack one-third from the bottom and preheat to 350.

Beat the cream cheese until smooth. Add the vanilla and sugar and beat until mixed.

Beat in the cream and add the eggs, one at a time, beating until smooth. (Do not beat more than necessary after adding the eggs; it should not be airy).

Pour the mixture into the prepared crust and bake for 25 minutes.

Remove from the oven and let stand until cool. Refrigerate an hour or overnight.

Peach Topping

If using fresh peaches, peel them and place them in a bowl of water with some lemon juice. If using frozen peaches, unthaw and drain the excess liquid.

Place the preserves in a small pan over low heat, stirring occasionally, until they come to a boil. Simmer for a minute, then force them through a strainer. Stir in the almond extract.

Bush a thin layer of the preserves over the top of the pie. (Save some of the preserves to brush the peaches).

Drain the peaches, cut in half, removing the pit, and then cut each half into about six lenghtwise slices. Drain the slices on a towel. Arrange over the top of the pie, slightly overlapping.

Brush the remaining preserves over the peaches.

Refrigerate.