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Peaches and Cream Torte

Peaches and Cream Torte
This is the dessert I make when I'm craving something cool and fruity. It's a lovely ending to any meal. The cream cheese adds zing to the fluffy filling. —Elva Roberts, Summerside, Prince Edward Island
12 ServingsPrep: 40 min. + chilling

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

  • 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.
  • Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on
  • a wire rack.
  • 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.
  • Meanwhile, in a large bowl, beat cream cheese and remaining sugar
© Taste of Home 2013

2 of 2

Peaches and Cream Torte (continued)

Directions (continued)

  • 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 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. Yield: 12 servings.
Nutrition Facts: 1 slice equals 492 calories, 30 g fat (18 g saturated fat), 95 mg cholesterol, 217 mg sodium, 53 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013