Peaches and cream torte

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups graham cracker crumbs

  • 1/3

    cup packed brown sugar

  • 1/2

    cup butter. melted

  • FILLING:

  • 1

    can (29 ounces) sliced peaches

  • 1-1/4

    cups sugar. divided

  • 2

    tablespoons cornstarch

  • 1

    package (8 ounces) cream cheese.

  • softened

  • 2

    cups heavy whipping cream

Directions

1 In a small bowl. combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. 2 Place pan on a baking sheet. Bake at 350' for 10 minutes. Cool on a wire rack. 3 Drain peaches. reserving syrup in a 2-cup measuring cup. Add enough water to measure 1-1/2 cups. In a large saucepan. combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature. stirring occasionally. 4 Meanwhile. in a large bowl. beat cream cheese and remaining sugar until smooth. In a small bowl. beat cream until stiff peaks form; fold into cream cheese mixture. 5 Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: