Ingredients
Method
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the crumbs are evenly coated. Set aside 1/3 cup of the mixture for the topping, leaving the rest for the crust.
- Firmly press the remaining crumb mixture into the bottom of a 9x13-inch baking dish, creating an even layer. Refrigerate the crust while you prepare the filling.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese and powdered sugar on medium speed until light and smooth, about 1 to 2 minutes. Beat in the vanilla extract.
- Slowly pour the cold heavy cream into the cream cheese mixture with the mixer on low speed to minimize splattering. Once the cream is incorporated, increase the speed to medium-high and whip until the mixture is thick, fluffy, and holds soft peaks.
- Spread slightly less than half of the cream filling over the chilled crust. Arrange the peach slices evenly over the filling.
- Spoon the remaining cream filling over the peaches in dollops, then spread it gently out to the edges, completely covering the peaches. Sprinkle with the reserved graham crumb mixture, cover with plastic wrap, and refrigerate for at least 2 hours or up to 12 hours before serving.
Nutrition
Notes
Select ripe but still firm peaches so they keep their shape. If the peaches are overly sweet, reduce the powdered sugar to 1 1/4 cups.
Frozen peaches can be used: thaw them completely and drain off all excess liquid before slicing. Canned peaches should be drained and lightly patted dry.
Use full-fat block cream cheese and cold heavy whipping cream with at least 36% milkfat. Lighter substitutes may not whip into a thick, stable filling.
Do not overmix the cream once it is added, or the mixture can become grainy or buttery. Stop whipping as soon as it is thick and fluffy.
For neat slices, chill the dessert for the full 2 hours, then cut with a sharp knife dipped in hot water and wiped dry.
Store leftovers covered in the refrigerator for up to 4 days. The topping will soften, but the flavor will stay delicious.
This dessert is a great make-ahead option: assemble it up to 12 hours before serving.
