Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 3 cups fresh peaches, peeled and sliced
  • 3 tbsp lemon juice
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 8–10 minutes until slightly golden and fragrant.
  5. Allow the crust to cool completely before adding filling.
  6. Beat the softened cream cheese and powdered sugar until completely smooth.
  7. Stir in the vanilla extract.
  8. In a separate chilled bowl, beat the heavy whipping cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
  10. Spread the mixture evenly into the cooled crust, smoothing the top with a spatula.
  11. Toss sliced peaches with lemon juice, 1/4 cup granulated sugar, cornstarch, and cinnamon in a bowl.
  12. Let the peaches sit for 10 minutes to release their juices.
  13. Arrange the peaches in a single, overlapping layer on top of the cream cheese filling.
  14. Chill the pie for 4 hours before serving.