Peaches and Cream Torte
Peaches and Cream Torte requires around 40 minutes from start to finish. For 100 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 448 calories, 4g of protein, and 30g of fat per serving. This recipe serves 12. A couple people really liked this side dish. 85 people have made this recipe and would make it again. Head to the store and pick up cream cheese, butter, graham cracker crumbs, and a few other things to make it today. It is brought to you by Taste of Home. Overall, this recipe earns a not so excellent spoonacular score of 15%. Similar recipes include Grilled Peaches + Peaches and Cream Popsicles, Peaches And Cream Ice Cream (No Cook, Egg Free), and Ice Cream Meringue Torte With Berries And Cream.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
1/3 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons cornstarch
1 package (8 ounces) cream cheese, softened
2 cups graham cracker crumbs
2 cups heavy whipping cream
1 can (29 ounces) sliced peaches
1-1/4 cups sugar, divided
Equipment:
springform pan
bowl
baking sheet
frying pan
wire rack
measuring cup
sauce pan
Cooking instruction summary:
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 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. Originally published as Peaches and Cream Torte in Country WomanAugust/September 2008, p37 Nutritional 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. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Place pan on a baking sheet.
3. Bake at 350° for 10 minutes. Cool on a wire rack.
4. Drain peaches, reserving syrup in a 2-cup measuring cup.
5. 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.
6. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally.
7. 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.
8. 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.
9. Remove sides of pan before slicing.
Nutrition Information:
covered percent of daily need
