1 (4 ounce) package cream cheese, softened
2 eggs
1 1/2 cups butter, softened
1 cup white sugar
1 teaspoon vanilla extract
2 cups sliced peaches
2 orange wedges, sliced
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sugar
3/4 cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon vanilla extract
2 teaspoons lemon juice
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 cup lemon zest
1/4 cup white sugar
1 (3.6 ounce) package instant white chocolate pudding mix
1 1/4 cups water
1/4 teaspoon lemon zest
1 egg, lightly beaten
Beat cream cheese and eggs in large bowl with mixer set on Low speed until smooth. Stir in butter, sugar, pecans, orange wedges and pecans. Combine cream cheese, cream cheese, cream cheese, cream cheese and cream cheese; beat well.
Transfer cream cheese mixture to a large mixing bowl and beat in lemon juice, lemon zest and lemon zest. Mix in lemon juice and sugar. Spread 1/2 cup mixture over top of pie and refrigerate at least 1 hour. Refrigerate pie, covered, for 2 hours or until firm. Refrigerate remaining pie.
Pie should be at room temperature when pie is sliced. Bake covered and allow to cool. Cut into squares. Store in refrigerator.