Peaches & Cream Torte

1. 1

   Make this 1 day in advance.

2. 2

   To prepare the crust: In a small bowl, combine graham cracker crumbs and brown sugar. Stir in the melted butter. Set aside 1/4 cup of this mixture to use as topping. Press remaining crumb mixture onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.

3. 3

   Place pan on a baking sheet. Bake at 350u00b0F for 10 minutes. Cool on a wire rack.

4. 4

   For the filling: Drain peaches, reserving the syrup in a 2-cup measuring cup. Add enough water to the syrup to measure 1 1/2 cups. Set aside.

5. 5

   In a large saucepan over medium heat, combine 1/4 cup sugar and cornstarch. Stir in syrup mixture and mix until smooth. Add peaches. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat and cool to room temperature, stirring occasionally.

6. 6

   Meanwhile, in a large bowl, beat the cream cheese and remaining sugar until smooth.

7. 7

   In a small bowl, beat the whipping cream until stiff peaks form. Then fold this into the cream cheese mixture.

8. 8

   Spread half the cream cheese mixture over the crust. Top with half of the peach mixture. Repeat layers. Sprinkle with the reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of the pan just before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.