Georgia Cheesecake Pie

Somewhere about 20 years ago I had a bunch of very ripe peaches that needed to be used up and I wasn't sure what to do with them. Thinking along the lines of peaches and cream that my Grandma Foster served, I found them to be too ripe for that, but perfect to put into the bottom of a cheesecake.

I added a regular pie crust and dubbed it 'Georgia Cheesecake Pie'. We've loved it ever since. This recipe first appeared on my Family Favorites page and I've revamped it since then to use egg whites and more cream cheese. The egg whites make the cheesecake nice and fluffy. Please don't use canned peaches, part of the flavor of this comes from the fresh peaches cooking as the pie bakes and infusing the cheesecake layer with peachy goodness.


Georgia Cheesecake Pie
Serves 8

1 9-inch single crust pie crust-unbaked
5 large very-ripe peaches, pitted and sliced thinly - peeling is optional
1 pound cream cheese - softened
1 c granulated sugar
3 egg whites
1 t. vanilla
2 T. flour

Flour bottom of unbaked pie crust with 2T. flour.
Add peaches to crust.
Mix remaining ingredients and pour over peaches.
Bake at 350 degrees F until top is set and partially browned ~ about 35 min.
This is absolutely delicious served warm or cold.

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