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Peaches and cream torte

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Rate this recipe 4.5/5 (50 Votes)

Ingredients

  • FILLING:
  • 2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 cup butter. melted
  • 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

Details

Preparation

Step 1

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.

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