Peach and Cream Cheese Torte

Peach and Cream Cheese Torte

22 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
Recipe by  SUE_ZIGGY

“This family favorite is too good to keep to ourselves.”

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Adjust Servings

Original recipe yields 8 servings


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
  4. 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.
  5. 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 (22)

Rate This Recipe


I just made this because it looked fairly simple. It was fantastic. Everyone said why didn't you make 2???

Kathy W.

Kathy W.

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!



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 good flavor, and not too sweet. A very good use for peaches!

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Amount Per Serving (8 total)

  • Calories
  • 422 cal
  • 21%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 37.4 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Strawberry Cream Cheese Cobbler


next recipe:

Cream Cheese Snowball Cookies