Peaches and Cream Torte

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


  1. 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.
  2. Place pan on a baking sheet.  Bake at 350F 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 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.
  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 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



6 thoughts on “Peaches and Cream Torte

  1. Hello there! This post could not be written much better!
    Looking through this post reminds me of my previous roommate!

    He continually kept preaching about this. I’ll forward this
    post to him. Fairly certain he’ll have a
    great read. Thank you for sharing!


    • Dominick, I’m assuming your friend was preaching how hard it is to find a great peach! I lived in Georgia (peach state) for 35 years and it was hard to find a great peach. I find better peaches in Alabama! lol


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