Peach and Cream Cheese Torte

Peach and Cream Cheese Torte

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"This family favorite is too good to keep to ourselves."
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1 h servings 422 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 34 Ratings

Most helpful positive review

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

Most helpful critical review

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

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

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 g...

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!

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 ne...

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 wa...

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.

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.

The amount of dough was perfect for my smallest pie plate to cover only the bottom and a bit up the side. It was very creamy and tasty, much like something from a European bakery. Would be nice ...

I should have taken the advice of the other reviewers and cooked the crust a bit more - I found that there was too much crust as well; next time - and there will be a next time - I'll only make ...

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