-
-
My review
Peach and Cream Cheese Torte
SUE_ZIGGY
"This family favorite is too good to keep to ourselves."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 422 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 422 calories; 29.2 g fat; 37.4 g carbohydrates; 5.8 g protein; 85 mg cholesterol; 178 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2938 Ratings
-
-
-
-
-
Most helpful positive review
11/8/2007
I just made this because it looked fairly simple. It was fantastic. Everyone said why didn't you make 2???
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
Most helpful
Most positive
Least positive
Newest
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!
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...
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...
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...
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 ...
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.
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 ...