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This is another recipe courtesy of my awesome grandma. While she’s not very well-versed in Trim Healthy Mama, the healthy eating plan I follow most of the time, she’s good at cooking with healthy foods in general and she doesn’t mind experimenting. Here’s a yummy recipe she created. Actually, it’s a healthy tweak of an old favorite of hers – something that involved cheesecake, apples, and lots of sugar. I thought Grandma’s healthy version turned out extremely well, so I’m sharing it with you today!
Please excuse the pictures. I can’t wait to get home to my “photo studio.”
A baked cheesecake/custard topped with succulent peaches and cinnamon? Absolutely!
Trim Healthy Mamas (you can click here to read more about the plan), this is a crossover dessert. That means that it combines both healthy fats and carbs and is therefore not extremely conducive to weight loss. Don’t worry – it’s still healthy, though! If you want to make this a solid S (low carb), omit the peaches and use a berry of your choice instead. Or rhubarb, like in my Rhubarb Custard Bars!
((NOTE)) Mindy Skipper says, “Thank you so much!! Made an S version with raspberries but didn’t have sour cream so I used greek yogurt and didn’t have enough xylitol so I used a 1/3c. gentle sweet and just added a pinch of salt…It is amazing and so easy!!” Thanks for the suggestion for a yummy S, Mindy!
Question of the day: Trim Healthy Mamas, do you implement crossovers in your meals yet, or are you still approaching goal weight?
Want more peach recipes? Click here!
You can find this recipe in my cookbook, Necessary Food.
- 2 eggs
- 1½ blocks (8 oz. each) cream cheese, room temperature (full fat or reduced fat is fine)
- ½ cup sour cream
- ½ tsp. vanilla extract
- ½ cup xylitol (or another low glycemic sweetener of your choice, to taste)
- Sliced peaches (or substitute a berry of your choice for an S, low carb version)
- Cinnamon and xylitol for topping
- Beat the eggs, cream cheese, sour cream, vanilla, and xylitol together. Pour into a greased 9 inch glass pie pan. Top with the sliced peaches or berries. Sprinkle the top with cinnamon and some additional xylitol for a "cinnamon sugar" feel. Bake at 350 degrees F until set (30-40 minutes, I'm guessing; my grandma didn't remember how long she had baked it). Yields 6-8 servings.
Feel free to use berries of your choice instead of peaches for a THM:S (low carb) option.
You could top this with sweetened whipped cream or some of my Basic Ice Cream (link below)!
Mindy Skipper says, "Thank you so much!! Made an S version with raspberries but didn't have sour cream so I used greek yogurt and didn't have enough xylitol so I used a ⅓c. gentle sweet and just added a pinch of salt...It is amazing and so easy!!" Thanks for the suggestion for the yummy S, Mindy!
This would be awesome with some of my Basic Ice Cream!
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Xylitol and other great products can also be purchased from the Trim Healthy Mama online store.
From Deb: Here’s the unedited comment my hubby had to our family regarding his first piece of this heavenly pie….
Well I had a piece of pie.
If you do not like peaches don’t read.
For the rest……….Deb was able to withdraw the suckle flavor of the peach along with the bright taste of the custard and light crust to make a very mouth watering pie. Add a splash of whip topping. I guess the only thing I can say Mmmmmmmm😄
Tell him thank you. 😉
Oh MY GOODNESS!!!! This is BEST THM pie I have ever made!!!! You really must try it for yourself!! It’s super quick and easy, as well as DELICIOUS! No aftertaste. I only used two fresh peaches with Swerve sweetener, and it bakes up beautifully, and did I mention, delicious? I made it after our evening meal, so it had all night to be in the frig., ready for the next day!! Thankyou, Brianna!!!!!
I don’t see how this is a crossover when one full medium peach is 12 g of carbs so if you eat a slice, you don’t even eat a full peach. I used reduced fat cream cheese and sour cream. Cooling now and I can’t wait to try it!
Couldn’t wait for it to cool much before trying a bite. It is amazing! The only thing I would do different is add a little lemon zest to the filling.
THM is more about ingredients than numbers, so to be on the safe side I called it a crossover. 🙂
This recipe needs a 10 inch pie pan, not 9 inch. The filling barely fit in a 9 inch pan. I’m making it now, and may have ruined it. Waste of time and money.
If there’s too much batter for your pie plate, just bake some separately in a smaller ramekin next time.
I have a 10 inch pie plate. How much does it rise after you put it in the pie plate?
It doesn’t really rise. 🙂 It’s more of a cheesecake type dessert.
This was da bomb!!!! I shared with a couple friends and they simply loved it too.
This looks like a good substitute for my old fashioned peach cobbler. Hubby just found out he’s become diabetic. 🙁 My question…can you use canned peaches (no sugar added)? I have some on hand. This man is missing his sweets!
Sure, I’m sure canned peaches would be just fine! Drain them well first, of course.
Should you serve it cold or hot ?
I wouldn’t eat it piping hot out of the oven, but warm or cold should be good. 🙂
SOOO yummy! I used a small (5 oz) container of Greek yogurt instead of sour cream, and I topped it with berries. Somewhere in between a custard and a cheesecake! So light, I liked it more than cheesecake, which can be very heavy and dense.
A new favorite for sure!
Hi! I didn’t see how many peaches to use in the recipe. Can you please let me know. Thank you!
There’s no amount specified. 🙂 Just enough slices to cover the top.
Ok. Thank you! I look forward to making it.
This is a recipe that my mother used to make when I was little – but I was wondering if you’d know how to make it with regular sugar? would I just replace the xylitol with white sugar?
Hi Phoebe! You may need to add a little more sugar than the xylitol called for. I personally find that xylitol tastes sweeter to me than sugar.
Oh my gosh! I made this dessert with a little trepidatiin as I have tried quite a few things that just didnt quite taste right … or left a zingy taste.. not peaches and cream! It is delicious and I will make this again and again. Shared with my diabetic neighbor who couldnt believe it was sugar free.
The only thing I did different was to use abiut 2/3 bag of frozen peaches and macerated them using xylitol before o utting them on top sans juice. It was so yummy! I am looking forward to trying some of your other recipes.
THANK YOU!
Wonderful! I’m so glad you liked it!
Can i use regular sugar?
Sure! Xylitol and sugar measure about the same.
If I used FF cream cheese and 0% Greek yogurt in place of the sour cream, would that make it an E?
Yes, that should work (although I don’t expect that it would taste quite as good). You’d still be using 2 whole eggs, which are S ingredients, but numbers-wise you should be fine since they are split over quite a few servings.
I just made this and used fresh blueberries instead of peaches and it is absolutely delicious. My husband says there is no way we can eat this and lose weight lol.
Awesome! So glad you liked it – and a yummy S version at that!
Any idea on carbs, fat per serving
No, I’m afraid I haven’t calculated that, but you could put it into MyFitnessPal to find out. 🙂
I just made this with some donut peaches (doubled the recipe) and it was soooo yummy. My only question is, is it a custard or cheesecake? I baked it for about 40 min and the edges were set like cheesecake but the middle still jiggled pretty good. I took it out because it was starting to brown pretty good on the edges. When I dig in, the middle is completely runny but the 1/3 edge is exactly like cheesecake. Still yummy. Just dont know what I should do.
Thank you
Hmm..that’s weird. I would say it has more of a custard than cheesecake consistency, but it should be set all the way through.
Briana, will this work with defrosted frozen fruit or no sugar canned? I’m horrible at ripening peaches.
I’ve never tried it with those but I don’t think that should be a problem. 🙂 I’ll give you a tip: there’s really nothing to ripening peaches. Just put them on your counter and don’t refrigerate them till they’re ripe. The key is to start with good peaches. Grocery stores often don’t have good peaches; they keep them in coolers too long and kill the fruit.
You can ripen peaches or any fruit if you put them on your counter beside your apples. If you want to ripen fruit in a huge hurry, place the fruit in a paper bag with an apple or two. Almost an instant ripening process!
You are killing me! This looks dreamy, good. I’m going to make it soon. Not sure which fruit I’ll use, but I can’t wait!
This looks incredible! I can’t wait to try it out. I haven’t yet started adding Crossovers to my diet, but since I am battling off my last ten or so pounds, I should need to start pretty soon. 😉