I love a really good peach, and when I find really good peach, I like to buy more of them. I like to store them away while they are at a good price to have any time of year. I really dislike buying peaches only to get home and find out they are either too dry or to hard or don’t taste peachy enough (if you know what I mean). I love biting into a really juicy and sweet peach; you know the kind you have to use a napkin to wipe away the juices as they run down your chin! I do like canned peaches also, but my preference will always be a fresh peach over canned.
I used fresh peaches in this recipe instead of the canned the recipe calls for, so I had to judge the amount of peaches to use in place of the canned peaches. You can use fresh or frozen peaches in this recipe; either way it’s delicious and you won’t be disappointed in this recipe.
Happy Torte Baking!
2 cups graham cracker crumbs
1/3 cup packed brown sugar
½ cup butter, melted
1 can (29-ounce) sliced peaches
1 and ¼ cups sugar (divided)
2 Tablespoons cornstarch
1 package (8-ounce) cream cheese, softened
2 cups heavy whipping cream
- In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside ¼ cup for 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 350F for 10 minutes. Cool on a wire rack.
- Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1 and ½ cups. In a large saucepan, combine ¼ 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.
- 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.
- Spread half of the cream cheese mixture over crust. Top with half the peach mixture; repeat layers. Sprinkle with the reserved crumb mixture. Cover and refrigerate 8 hours or overnight. Remove sides of pan before slicing.
Recipe from “Taste of Home Grand Prize Winners” cookbook 2013