Peaches and Cream Sensation

Peaches and Cream Sensation

You are going to love me for this one. One of the simplest, most delicious desserts to cross my path as of late.

As many of you know, we are currently without a permanent place of residence (homeless in a very loose sense of the word) and after a lengthy hotel stay, we’ve been fortunate enough to be in a “real” home temporarily for the last week.

I am living it up in the kitchen before we get demoted back to the hotel this weekend. And this peaches and cream sensation is one of the things I frantically made while I had a kitchen to do so.

The original recipe was sent to me by Holly W. who reads this here blog (thanks, Holly!) and she says this dreamy peach dessert is the hit of her neighborhood and has practically made her famous. I can see why!

Even though I haven’t tasted Holly’s original, my adapted version of this luscious peach concoction was wildly delicious.

Instead of a full-fledged pie crust, I opted for a simple graham cracker crust and altered the recipe a bit to increase from a pie plate to a 9X13-pan.

Layers of decadent, fluffy creamy cheese whipped cream enfold fresh, juicy peaches and nestle on a bed of buttery, sweet graham crackers.

It couldn’t be simpler to put together and if there is any chance there are fresh peaches left in your neck of the woods, I’m encouraging you to make this immediately. You won’t be sorry. Ok, your calorie counting hips might be a tad bit down in the dumps, but your little lip-smackin’ lips will be very, very happy.

Peaches and Cream Sensation

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Peaches and Cream Sensation

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Ingredients:

Crust:

  • 2 sleeves graham crackers, crushed (about 2 1/2 – 3 cups)
  • 3 tablespoons granulated sugar
  • 12 tablespoons butter (1 1/2 sticks), melted

Creamy Filling:

  • 1 1/2 cups powdered sugar
  • 8 ounces cream cheese, light or regular, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 5-6 fresh peaches, peeled, pitted and sliced thinly

Directions:

  1. In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining 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, beat together the powdered sugar and cream cheese until light and smooth. 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.
  3. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream (otherwise if prepared in advance, the air can make the peaches turn an off-brown color). 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. Cut into pieces, scoop onto a plate and serve.

Notes:

To moderate the sweetness of this dessert, it’s best to taste your peaches before making the dessert. If they are overly sweet, decrease the powdered sugar in the cream mixture. If they aren’t very sweet, you might consider increasing the amount of powdered sugar by a bit to help the peaches out a little. Also, in case anyone wonders, I haven’t made this or tried it with canned or frozen peaches.

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Recipe Source: adapted from Holly W., a reader of MKC (thanks, Holly!)