Cream Cheese Pie Topped with Peaches and Blackberri

Name: Cream Cheese Pie Topped with Peaches and Blackberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, melted; 1/2 teaspoon almond extract; 2 1/2 cups shortbread cookie crumbs (about 10 ounces); 8 ounces Philadelphia-brand 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

Servings: persons

1/2 cup unsalted butter, melted
1/2 teaspoon almond extract
2 1/2 cups shortbread cookie crumbs (about 10 ounces)
8 ounces Philadelphia-brand 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

1
Preheat oven to 325F.
2
Butter 10-inch-diameter glass pie dish.
3
Blend butter and extract in medium bowl.
4
Mix in crumbs.
5
Press crumb mixture over bottom and up sides of prepared dish.
6
Bake crust until just golden, about 8 minutes.
7
Cool crust completely.
8
Blend cream cheese in processor until smooth.
9
Add sugar, cream, vanilla extract and almond extract and blend until very smooth, occasionally scraping down sides of bowl.
10
Spread filling in prepared crust.
11
Refrigerate until filling is firm, about 2 hours.
12
(Can be prepared 1 day ahead.
13
Cover and keep refrigerated.)
14
Arrange peach slices around edge of pie.
15
Arrange blackberries in center.
16
Brush warm jam lightly over fruit to glaze.
17
Refrigerate pie up to 3 hours.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup unsalted butter, melted, 1/2 teaspoon almond extract, 2 1/2 cups shortbread cookie crumbs (about 10 ounces), 8 ounces Philadelphia-brand cream cheese, room temperature, and more.

Yes, Cream Cheese Pie Topped with Peaches and Blackberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Cheese Pie Topped with Peaches and Blackberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions