Caramelized Peach Cheesecake Pie


I’m always wanting to make something new, something that hasn’t really been done before, at least not my way.  The other day I was craving several desserts at once, and I thought “Why not try combining them??”  So, I began researching different peach pie recipes and came across one with toffee… and began thinking about caramelizing the peaches (naturally).  Peach pie isn’t peach pie, to me, without streusel on top, so I threw in that little nod to my German heritage.  The results led me to the only possible conclusion: everything is better with cheesecake.

Caramelized Peach Cheesecake Pie (with Streusel)

  • 1 pie crust (yes, I cheat)

For the Peach Filling:

  • 2 lbs peaches, sliced
  • 1/4 cup water (if using canned peaches, as I did)
  • 1/2 cup brown sugar
  • 2 tbsp butter

For the Cheesecake:

  • 8oz cream cheese, room temp
  • 2 eggs, room temp (ALWAYS room temp with baking)
  • 1 tsp vanilla
  • 1/4 cup sour cream
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 4 paper muffin cups

For the Streusel:

  • 1 1/2 cup flour
  • 3/4 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 sticks chilled butter, cut into pieces



Cheesecake first:

Heat oven to 176C/350F.

Combine cream cheese and eggs until smooth. Add vanilla, then sour cream. Add salt & sugar, combine until smooth.   Divide between muffin cup thingies.  Bake for 10-15 mins (until top is brown).  It’s going back in the oven, so it doesn’t need to be done-done.  Allow to return to room temp, cut the tops off so that cheesecake pieces will be flush with the rest of the pie.  Eat the tops (delish, I promise).

Peach Pie Filling:

Turn heat up to 232C/450F.

Melt butter in medium sized pot over medium-high heat.  Throw in peaches, sear them, pull them back out and place aside. Melt in sugar. Once it is dissolved, whisk in water.  Bring mixture to a boil.  Simmer until thick (not quite caramel texture).  Add peaches.  Bring back to a boil, simmer for 3 minutes.  Remove from heat.


Mix dry ingredients.  Work in butter with your hands, until large clumps form.


Coming together:

Reduce heat to 176C/350F.  Press the puff pastry into a pie pan.  Cut off excess dough.  Place the four “topless” cheesecake rounds inside.  Pour pie filling around the cheesecake.  It should all come perfectly level, if not, it’s really not the end of the world.  The crumbs will help disguise this.  Spread the streusel evenly overtop, and pop it into the oven for 30-40 min.  Allow to cool for 3 hours post bake.  Serve with ice cream (we used salted caramel ice cream, it worked perfectly!)



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