Instructions:

Preheat your oven to 350 degrees F. Prepare the crust by combining the graham cracker crumbs, 1/3 cup sugar, melted butter, and ground cinnamon in a bowl. Press the mixture firmly into the bottom of a 13 x 9 inch baking pan. Bake the crust for 10 minutes, then remove from the oven and let it cool.

In a separate mixing bowl, blend the 8 ounces of cream cheese, 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth. In another bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar, 4 ounces of cream cheese, lemon juice, and continue to whip until well combined.

Gently fold the cream cheese mixture into the whipped cream until smooth and fully combined. Set this mixture aside.

If using canned peaches, drain and cut them into 1-inch pieces. For fresh peaches, peel and dice 7-8 peaches, reserving 2 for the peach sauce. To prepare the peach sauce, combine the reserved peaches, 1/4 cup water, 1/2 tablespoon lemon juice, 1/2 cup granulated sugar, and 1 tablespoon cornstarch in a saucepan. Cook over medium heat until thickened, then let cool.

Once the crust has cooled, spread the cream cheese filling evenly over the crust. Top with the diced peaches and drizzle the peach sauce over the top. Chill the pie in the refrigerator for at least 1 hour to allow the filling to set.

Serve the pie chilled, and store any leftovers in the refrigerator.

Extra Tips:

When choosing peaches, opt for ripe, juicy ones for the best flavor. If using canned peaches, make sure to drain them well to avoid excess moisture in the pie. For added flavor, consider incorporating a touch of almond extract into the cream cheese filling.

Always allow the pie to chill adequately before serving to guarantee the filling sets properly and achieves the perfect creamy texture. Enjoy your homemade Cream Cheese Peach Pie!