Peach and Cream Cheese Torte

Fresh peaches right now, I mix a Graham cracker Pecan in place of a flour crust using only an extra 2tbls flour mixed in. Melted butter to blend n press. Takes a little extra time to bake, but we enjoy once cooled to serve.

It turned out great! I substituted oats for pecans, melted the butter (since the recipe didn’t specify) and added cinnamon to the crust. I also didn’t mix in the peaches, I sliced them on top and sprinkled with cinnamon sugar.

Good different for a quick alternative to rolling pie crust when your not good at that. Blended the crust in a food processor; utilized additional flour when putting in pie pan.

Easy recipe and can substitute fruit – the only thing I did was to use a shortbread ready made crust.

First timer and I love it. I used canned peaches but they were a bit crunchy so next time will either cook down a bit or use fresh peaches. I hand sprinkled my cinnamon so it’s heavy in some spots; will use sifter next time. crust is OMG good!

I subbed walnuts for pecans and made recipe in 7×11 pan. I also used fresh BC peaches. Delicious.

I made this, with no changes for guests and it was a real hit with everyone. Even the ones who weren’t fond of peaches. It didn’t save in my favourites list the first time around, so had a difficult time finding it again, but well worth the effort.

I made this and it was delicious but I was not sure if the butter should be cut into the flour like regular pie crust, or if the butter should be softened, or melted? If anyone has the answer please post.

This was a delicious and not too heavy dessert! I used frozen peaches instead of canned, and can’t wait to make it with fresh peaches. The creamy cheesy filling was perfect with the nutty crust. Try this! You’ll love it!

Wonderful! I followed the recipe exactly except that I left it in the oven a few extra minutes to ensure it was cooked through. I cooled it at room temp and then chilled in the refrigerator for a few hours before serving. Got rave reviews from my guests. Will definitely make this one again and again!

delicious and easy

A very good cheesecake. I doubled the filling recipe because when I made it it didn’t look like much. I made my own graham crumb crust because that’s my favourite. I also topped it with sliced almonds to make it look prettier. Served it at a dinner party and everyone loved it. I’ll make it again, quick and easy.

Since I’m in the north east & it’s winter I used Kirkland peaches in the glass jar with extra light syrup. I made a double batch, I used a 13×9 glass dish & I sprayed a bit of Pam just in case, I substituted oatmeal, cashews & English walnuts for the pecans, it’s what I had on hand & wanted to get used up. I precisely followed the balance of the recipe. My crust did come out kinda dark, when I make this again I’m going to adjust temp BUT it’s still delicious. It’s a great dessert, sweet but not overly sweet

Loved this recipe. Me and hubs couldn’t get enough of it. Thanks for this recipe.

Fantastic! I used more vanilla instead of almond and sweetened sunflower seeds instead of pecans 🙂

This recipe was awesome. I didn’t change a thing. It wasn’t too sweet, yet just enough balance. My boyfriend and I were fighting over the pan. Finally I just went to the store and made 2 more… Will definitely make again

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 of crust. Next time I’ll use the same pan, but I’ll double the cream cheese mixture. I also used Fresh peaches, 5 regular sized peaches. I would describe this more as a Tart then a Torte, and the fruit possibilities are endless ( apples, pear, cherry, blueberry, etc.). This would be so good with apricots or raspberries with an almond crust instead of pecans. A must try!

I used about 2 big, fresh peaches for this recipe. It was relatively easy to make, but not especially “pretty” to photograph (smile). I also wasn’t sure from the recipe if I should serve it room temp or chilled. (?) Overall, I loved the blend of flavors, along with the shortbread-type pecan crust. If I make it again, I would probably reserve a layer of peaches to lay across the top, so that the presentation was a little nicer on the eyes. 🙂

Best dessert I have EVER made!! My family also said this was the best they had ever had, too!!! I used doubled the cream cheese and doubled the peaches, as well. I would HIGHLY recommend this recipe to EVERYONE!

Great crust! I used fresh peaches (about 5 or 6 medium size) scalded, peeled and sliced. Also, I added 1/4 tsp nutmeg with the cinnamon, and mixed this into the cream cheese mix rather than topping the torte with unsweetened spices. This recipe is a keeper.

These were good i just wished i wouldve greased the pan more than i did…it stuck really bad