Peach and Cream Cheese Torte Recipe - Allrecipes.com
Peach and Cream Cheese Torte Recipe
  • READY IN 1 hr

Peach and Cream Cheese Torte

Recipe by  

"This family favorite is too good to keep to ourselves."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
  3. Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
  4. Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
  5. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2010

I used oatmeal in the crust instead of pecans, and it turned out really good. I used a 9 inch pan , so I baked the crust for 10 minutes (to avoid mushiness). I also used fresh peaches. Very good flavor, and not too sweet. A very good use for peaches!

 
Most Helpful Critical Review
Apr 05, 2012

These were good i just wished i wouldve greased the pan more than i did...it stuck really bad

 

31 Ratings

Nov 08, 2007

I just made this because it looked fairly simple. It was fantastic. Everyone said why didn't you make 2???

 
Jul 19, 2007

Very good recipe. Did substitute fresh peeled peaches for the canned peaches, and low-fat cream cheese for regular. The crust was really easy and my son, who never eats fruits, had 2 slices!

 
Oct 15, 2009

I used fresh peaches the first time I made this, doubling the cream cheese mixture because I had extra peaches. I baked the crust about 15 minutes to make it crisper. It was delicious. The next time I made this, I tried to use frozen peaches and it was a miserable failure because the frozen peaches were too juicy and I did nothing to the recipe to compensate for the extra liquid. Made as indicated - wonderful!

 
Sep 21, 2008

This tasted fantastic! My only question is how long is it supposed to cool? There were no instructions about cooling in the recipe. After being in the fridge for over an hour the pie was luke warm and a little on the runny side. Now that it's been in the fridge longer, it has set nicely, but I wish I'd known to cool it longer before cutting. Didn't affect the wonderful taste though. Next time I'll know- and believe me, there will be a next time!

 
Jul 15, 2007

We had this for dessert tonight and everyone in the family gave it 4 stars It was nice and creamy and quite fast to make . Maybe next time i will double the cream cheese we love it in our house.

 
Sep 14, 2007

Creamy, delicious and so easy to make! I, too, used fresh instead of canned peaches. We loved the nutty bottom. I made two at the same time: one for us to enjoy now and one for the freezer.

 

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Nutrition

  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 37.4 g
  • 12%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

SUE_ZIGGY
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