This Melba Cheesecake Pie is a sophisticated yet approachable dessert that combines the classic flavors of a Peach Melba with the rich, dense texture of a cheesecake. The base is a simple, buttery graham cracker crust that provides a perfect crunch. The filling is a luscious blend of softened cream cheese, sour cream, and a hint of almond extract, creating a smooth and tangy canvas. Topped with sweet, drained sliced peaches and a vibrant swirl of raspberry jam, this pie offers a beautiful contrast of colors and flavors. It’s an ideal treat for summer gatherings, dinner parties, or whenever you crave something sweet but not overly heavy. Best served chilled, allowing the flavors to meld together beautifully.
Melba Cheesecake Pie
Description
This Melba Cheesecake Pie is a sophisticated yet approachable dessert that combines the classic flavors of a Peach Melba with the rich, dense texture of a cheesecake. The base is a simple, buttery graham cracker crust that provides a perfect crunch. The filling is a luscious blend of softened cream cheese, sour cream, and a hint of almond extract, creating a smooth and tangy canvas. Topped with sweet, drained sliced peaches and a vibrant swirl of raspberry jam, this pie offers a beautiful contrast of colors and flavors. It&# 226;ÂÂs an ideal treat for summer gatherings, dinner parties, or whenever you crave something sweet but not overly heavy. Best served chilled, allowing the flavors to meld together beautifully.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a small bowl, mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter until the mixture resembles wet sand.
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Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
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Bake the crust for 10 minutes, then remove and allow it to cool completely while you prepare the filling.
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In a large bowl, beat the cream cheese and 1/3 cup of sugar until smooth and creamy.
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Add the sour cream and almond extract to the cream cheese mixture and beat until combined.
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Beat in the egg, mixing just until incorporated to avoid adding too much air.
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Pour the cheesecake filling over the cooled crust and smooth the top.
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Bake for 25 minutes, or until the edges are set but the center still has a slight jiggle.
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Remove from the oven and let cool to room temperature on a wire rack.
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Drain the sliced peaches well and arrange them evenly over the top of the cooled cheesecake.
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Warm the raspberry jam slightly and drizzle or dollop it over the peaches for a vibrant finish.
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Refrigerate for at least 2 hours before slicing and serving to allow the pie to set firmly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 524.1kcal
- % Daily Value *
- Total Fat 29.6g46%
- Saturated Fat 17.1g86%
- Cholesterol 149.3mg50%
- Sodium 1168.5mg49%
- Total Carbohydrate 43.0g15%
- Dietary Fiber 2.8g12%
- Sugars 39.5g
- Protein 23.6g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover tightly with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
Substitutions: You can use fresh peaches instead of canned, but be sure to slice them thinly and pat them very dry to prevent excess moisture in the filling.
Tip: Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
Variation: For a no-bake version, skip baking the crust and the filling, but ensure the crust is chilled thoroughly before adding the filling.
