Ingredients and Weight:
- Graham cracker crumbs, 1 cup
- Sugar, 1/2 cup
- Butter, melted, 1/4 cup
- Cream cheese, softened, 16 ounces
- Vanilla extract, 1 teaspoon
- White sugar, 1 cup
- Cornstarch, 2 tablespoons
- Cinnamon, 1/2 teaspoon
- Nutmeg, 1/4 teaspoon
- Peach pie filling, 1 (29-ounce) can
- Whipped topping, 12 ounces
Preparation Time:
20 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and vanilla extract until smooth. Gradually add sugar, cornstarch, cinnamon, and nutmeg. Beat until well combined.
- Pour cream cheese mixture onto the graham cracker crust.
- Drain peach pie filling and spread it evenly over the cream cheese mixture.
- Bake for 50-60 minutes, or until the center is set.
- Let cool completely. Refrigerate for at least 4 hours or overnight.
- Before serving, spread whipped topping over the top of the torte.
Nutritional Information:
Per serving (1/8 of torte):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Creamy and tangy cream cheese filling
- Sweet and juicy peach pie filling
- Rich and buttery graham cracker crust
- Perfect for special occasions or as a dessert for dinner parties
User Comments:
- "This torte is absolutely delicious! The flavors are amazing and the textures are perfect."
- "I love the combination of the peach pie filling and the cream cheese. It's a unique and tasty dessert."
- "This is the best peach pie I've ever had! It's so easy to make and everyone always raves about it."
Special Precautions and Tips:
- Make sure the cream cheese is softened to room temperature before using to ensure a smooth filling.
- To prevent the graham cracker crust from burning, cover the edges of the pan with foil during baking.
- Let the torte cool completely before refrigerating to prevent condensation from forming on the surface.
