Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This creamy, peach n cheesecake pie is inspired by a creamy peach pie from Elmira, Ontario in a book of traditional Canadian recipes. I now live in a different Elmira and have adopted the name for my pie.

Ingredients Nutrition


  1. Fit one shell into pan and flute edge.
  2. Roll other shell flat and cut into small strips to make a lattice top.
  3. Peach layer:.
  4. Drain peaches and reserve syrup.
  5. Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
  6. Pour peach mix into pie shell and dot with butter.
  7. Cheesecake layer:.
  8. In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup.
  9. Cook, stirring constantly until thick.
  10. Blend together cream cheese and sour cream.
  11. Add hot mixture and beat until smooth.
  12. Pour cheesecake mix over peaches.
  13. Cover with strips of crust in lattice (over and under) pattern and brush with peach syrup.
  14. Bake at 425 F for 10 minutes.
  15. Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.
Most Helpful

4 5

Very good! Family loved it. At first, the amount of spice seemed a bit strong to me, but afterward it seemed to be the right amount. I would definitely make this again, I think it would be good with different kinds of fruit in the bottom, changing the spices to suit. This was the first time I made a lattice-top pie and it turned out great! I added a sprinkle of coarse sugar on top for a bit of crunch. Made for PAC spring '08.