2 (8 oz.) pkgs. cream cheese, softened
3 eggs
2/3 cup raw sugar
1 tsp. pure vanilla extract
Sour Cream Layer
1 cup sour cream
2 tbs. raw sugar
1 tsp. pure vanilla extract
Fresh Peach topping (see recipe)
Preheat oven to 350°. In a large bowl, add the
cream cheese, eggs, 2/3 cup raw sugar and
1 teaspoon vanilla, beat with an electric mixer
until ingredients are well combined, and batter
becomes smooth. Pour batter into a pie pan
coated with non-stick cooking spray and bake
for 20 – 25 minutes.
Take pie out of the oven and let cool on wire
rack for 20 minutes. Meanwhile, in a small
bowl add sour cream, 2 tablespoons raw sugar
and 1 teaspoon vanilla, stir well and set aside.
After pie has cooled for 20 minutes spoon sour
cream mixture on top of the cheese pie (in the
center), and spread gently leaving about an inch
all the way around the pie free of the sour cream
mixture as a “crust”. Place pie bake into the oven
and bake 12 – 15 minutes longer. Remove pie from
oven and let cool 30 minutes on a wire rack, then
place pie in the refrigerator for 3 - 4 hours. Before
serving, place a piece of pie onto a serving dish
add peach topping, or fruit topping of your choice.
Makes 1 pie
Peach Topping
4 large fresh peaches, peeled, pitted and sliced
into wedges
1 tbs. butter
1 tsp. ground cinnamon
2 tbs. raw sugar, or sweetener of choice
In a sauté pan, over medium heat, melt the butter.
Add peaches and cook until fork tender, add the
cinnamon and sugar, mix well, and sauté a few more
minutes. Remove pan from the stovetop and allow to
cool 10 – 15 minutes, then put topping into a bowl,
and place into the refrigerator for an hour or longer
before adding a few tablespoons of peach topping
to each slice of pie before serving.
*** This really is such a SIMPLE recipe...no crust needed,
and you can serve with or without a topping...I love switching
it up...sometimes I add a pineapple, strawberry or blueberry
topping in place of the peach, and other times I just drizzle
each slice with caramel or chocolate sauce!!! ***
3 eggs
2/3 cup raw sugar
1 tsp. pure vanilla extract
Sour Cream Layer
1 cup sour cream
2 tbs. raw sugar
1 tsp. pure vanilla extract
Fresh Peach topping (see recipe)
Preheat oven to 350°. In a large bowl, add the
cream cheese, eggs, 2/3 cup raw sugar and
1 teaspoon vanilla, beat with an electric mixer
until ingredients are well combined, and batter
becomes smooth. Pour batter into a pie pan
coated with non-stick cooking spray and bake
for 20 – 25 minutes.
Take pie out of the oven and let cool on wire
rack for 20 minutes. Meanwhile, in a small
bowl add sour cream, 2 tablespoons raw sugar
and 1 teaspoon vanilla, stir well and set aside.
After pie has cooled for 20 minutes spoon sour
cream mixture on top of the cheese pie (in the
center), and spread gently leaving about an inch
all the way around the pie free of the sour cream
mixture as a “crust”. Place pie bake into the oven
and bake 12 – 15 minutes longer. Remove pie from
oven and let cool 30 minutes on a wire rack, then
place pie in the refrigerator for 3 - 4 hours. Before
serving, place a piece of pie onto a serving dish
add peach topping, or fruit topping of your choice.
Makes 1 pie
Peach Topping
4 large fresh peaches, peeled, pitted and sliced
into wedges
1 tbs. butter
1 tsp. ground cinnamon
2 tbs. raw sugar, or sweetener of choice
In a sauté pan, over medium heat, melt the butter.
Add peaches and cook until fork tender, add the
cinnamon and sugar, mix well, and sauté a few more
minutes. Remove pan from the stovetop and allow to
cool 10 – 15 minutes, then put topping into a bowl,
and place into the refrigerator for an hour or longer
before adding a few tablespoons of peach topping
to each slice of pie before serving.
*** This really is such a SIMPLE recipe...no crust needed,
and you can serve with or without a topping...I love switching
it up...sometimes I add a pineapple, strawberry or blueberry
topping in place of the peach, and other times I just drizzle
each slice with caramel or chocolate sauce!!! ***
No comments:
Post a Comment