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Peaches & Cream Torte

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Level: Easy

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Description

Oh my goodness, do you know how some desserts just scream summer? Well, this is one of them! Light, fresh, cold, airy, fluffy and oh-so delicious.

Ingredients

  • FOR THE CRUST:
  • 2 cups Graham Cracker Crumbs
  • ⅓ cups Packed Brown Sugar
  • ½ sticks Butter, Melted
  • FOR THE FILLING:
  • 29 ounces, weight Can Sliced Peaches
  • 1-¼ cup Sugar, Divided
  • 2 Tablespoons Cornstarch
  • 8 ounces, weight Cream Cheese, Softened
  • 2 cups Heavy Whipping Cream

Preparation

Make this 1 day in advance.

To prepare the crust: In a small bowl, combine graham cracker crumbs and brown sugar. Stir in the melted butter. Set aside 1/4 cup of this mixture to use as topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.

Place pan on a baking sheet. Bake at 350ºF for 10 minutes. Cool on a wire rack.

For the filling: Drain peaches, reserving the syrup in a 2-cup measuring cup. Add enough water to the syrup to measure 1 1/2 cups. Set aside.

In a large saucepan over medium heat, combine 1/4 cup sugar and cornstarch. Stir in syrup mixture and mix until smooth. Add peaches. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat and cool to room temperature, stirring occasionally.

Meanwhile, in a large bowl, beat the cream cheese and remaining sugar until smooth.

In a small bowl, beat the whipping cream until stiff peaks form. Then fold this into the cream cheese mixture.

Spread half the cream cheese mixture over the crust. Top with half of the peach mixture. Repeat layers. Sprinkle with the reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of the pan just before slicing.

Serves 12.

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