Peach Cheesecake Cookie Crumble Pie

🍑✨ Jersey Peach Season Magic! ✨🍑

When your peach tree gives you over 100 peaches… you make THIS.

This summer, our backyard peach tree outdid itself — with 100s of sweet, sun-kissed peaches thanks to the extra-hot weather. 🍑 And you know me… I turned them into a show-stopping Peach Cheesecake Cookie Crumble Pie that’s as beautiful as it is delicious.

I started with a buttery vanilla wafer crust, baked a luscious cream cheese filling, then crowned it with juicy slices of fresh peaches and a sprinkle of vanilla cookie crumble. A little rustic, a little elegant — just how I love styling desserts.

🍑From orchard to table 🍽️ in one afternoon — this is the kind of recipe busy days were made for. Next up… homemade peach jam! Stay tuned for that peachy goodness.

Peach Cheesecake Pie → backyard peaches + creamy filling + cookie crumble = pure summer joy! 💛

🍑 Recipe below!

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Double tap if you love cheesecake + peaches!

Stay tuned for my homemade peach jam next!

En- JOY this peachy Jersey Season ❌⭕️

Peach Cheesecake Cookie Crumble Pie

1 box (11 ounces) vanilla wafer cookies, finely crushed (about 3-1/2 cups), divided

¾ cups sugar, divided

¾ cup (1 ½ sticks) unsalted butter. melted

2 (8 ounces each) brick cream cheese, softened

2 teaspoons vanilla extract

2 eggs

4 peaches, sliced

¼ cup peach or apricot jam

Preheat oven to 350F.

In medium bowl, combine 2 ½ cups  crushed cookies and butter. Press onto bottom and sides of 9-inch pie plate.

In large bowl of electric mixer, combine cream cheese and remaining ½ cup sugar. Beat on high speed until smooth and creamy ,about 3 to 5 minutes. Reduce speed to low . Add vanilla and eggs, one at a time until smooth. About 1 minute. Pour into prepared crust.

Bake 30 to 35 minutes or until center is set and giggles slightly. Let cool 30 minutes. Refrigerate for 2 hours. Place peach slices in spiral pattern and brush with warmed jam. Top with reserved remaining prepared 1 cup cookie crumbs.

Makes about 8 to 10 servings.

En-JOY! XO