Finishing, Baking & Serving
- Prepare the Cream Layer: In a small mixing bowl, beat the softened cream cheese until light and fluffy. Add the ½ cup sugar and 3 tablespoons of the reserved peach syrup. Beat for about 2 minutes until smooth and spreadable.
- Top the Pie: Spoon the cream cheese mixture over the peaches, spreading gently to within about 1 inch of the edge of the pan. This allows the topping to expand slightly without spilling over.
- Add Cinnamon Sugar: In a small bowl, mix together the remaining 1 tablespoon sugar and the cinnamon. Sprinkle evenly over the cream cheese layer to create a lightly spiced, golden top.
- Bake: Place the pie in the preheated oven and bake for 30–35 minutes, or until the top is lightly golden and the center is set.
- Chill: Remove from the oven and allow the pie to cool completely. Refrigerate for at least 2 hours before serving to fully set the layers.
Helpful Tips
Drain the peaches well to avoid excess moisture, but don’t discard all the syrup — it adds flavor and sweetness to the cream cheese layer. Make sure the cream cheese is fully softened for a smooth, lump-free topping.
Storage
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