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My review
Peach and Cream Cheese Torte
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SUE_ZIGGY
"This family favorite is too good to keep to ourselves."
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Ingredients
1 h servings 422Original recipe yields 8 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
- 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.
- 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.
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Reviews
Read all reviews 2939 Ratings
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Most helpful positive review
8/23/2010
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...
Most helpful critical review
4/5/2012
These were good i just wished i wouldve greased the pan more than i did...it stuck really bad
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8/23/2010
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...
11/8/2007
I just made this because it looked fairly simple. It was fantastic. Everyone said why didn't you make 2???
7/19/2007
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!
10/14/2009
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...
8/19/2013
I don't know where this recipe has been hiding all these years, this is great! I love the crust, I baked it for 10 minutes at 425f. I used a 7 by 11" cake pan, and it was perfect for the amount ...
9/21/2008
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...
7/15/2007
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.
9/24/2011
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 ...
7/17/2011
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 ...