Crust:
3 cups graham cracker crumbs
2-3 TBS granulated sugar
¾ cup butter, melted
Creamy Filling:
2-3 TBS granulated sugar
¾ cup butter, melted
Creamy Filling:
1 ½ cups powdered sugar
8 ounces cream cheese, softened to room temperature
½ tsp vanilla extract
2 cups cold heavy whipping cream (see note)
5-6 medium fresh peaches, peeled, pitted and sliced thinly (see note)
INSTRUCTIONS
1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
Press the remaining crumb mixture on the bottom of a 9x13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
8 ounces cream cheese, softened to room temperature
½ tsp vanilla extract
2 cups cold heavy whipping cream (see note)
5-6 medium fresh peaches, peeled, pitted and sliced thinly (see note)
INSTRUCTIONS
1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
Press the remaining crumb mixture on the bottom of a 9x13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
2. In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.
Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
3. Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.
NOTES
Sweetness: if the peaches you are using are very ripe/very sweet, you may want to decrease the powdered sugar a bit in the filling.
Peaches: I haven’t made this with frozen or canned peaches but it will probably work. For frozen peaches, thaw and drain excess liquid. For canned peaches, drain and lightly pat dry.
Heavy Cream: Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken).
from Mels Kitchen Cafe
Sweetness: if the peaches you are using are very ripe/very sweet, you may want to decrease the powdered sugar a bit in the filling.
Peaches: I haven’t made this with frozen or canned peaches but it will probably work. For frozen peaches, thaw and drain excess liquid. For canned peaches, drain and lightly pat dry.
Heavy Cream: Using a high fat heavy whipping cream is important because we aren’t whipping it separately before adding to the cream cheese. I use 40% heavy whipping cream (Darigold brand). If you are using a lighter/less milkfat heavy whipping cream, you might want to whip it to soft peaks before gradually mixing it in with the cream cheese mixture (otherwise, it may not thicken).
from Mels Kitchen Cafe
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