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:

Quickview
448k Calories
3g Protein
30g Total Fat
42g Carbs
1% Health Score
Limit These
Calories
448k
22%

Fat
30g
47%

  Saturated Fat
17g
112%

Carbohydrates
42g
14%

  Sugar
32g
36%

Cholesterol
95mg
32%

Sodium
237mg
10%

Get Enough Of These
Protein
3g
7%

Vitamin A
1296IU
26%

Phosphorus
89mg
9%

Vitamin E
1mg
8%

Vitamin B2
0.13mg
8%

Calcium
67mg
7%

Potassium
221mg
6%

Fiber
1g
6%

Vitamin C
4mg
6%

Vitamin B3
1mg
6%

Iron
0.89mg
5%

Magnesium
19mg
5%

Vitamin B1
0.06mg
4%

Vitamin K
4µg
4%

Zinc
0.59mg
4%

Vitamin D
0.53µg
4%

Vitamin B5
0.33mg
3%

Folate
13µg
3%

Copper
0.06mg
3%

Vitamin B6
0.05mg
3%

Manganese
0.05mg
2%

Vitamin B12
0.13µg
2%

Selenium
1µg
1%

covered percent of daily need
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