Ingredients
Method
- In a medium bowl, mix the graham cracker crumbs with the granulated sugar. Pour in the melted butter and stir until every crumb is moistened. Measure out 1/3 cup of the crumb mixture and set it aside for the topping.
- Press the remaining crumb mixture firmly into the bottom of a 9x13-inch pan. Place the pan in the refrigerator to chill while you prepare the filling.
- In a large bowl with an electric handheld mixer or a stand mixer fitted with the paddle, beat the cream cheese and powdered sugar together until light and smooth, about 1 to 2 minutes. Mix in the vanilla extract.
- With the mixer on low to prevent splattering, slowly pour in the cold heavy whipping cream. Once the liquid is incorporated, increase the speed to medium-high and beat until the mixture is thick, fluffy, and holds its shape.
- Spread a little less than half of the cream filling over the chilled crust in an even layer. Arrange the sliced peaches on top of the cream.
- Dollop the remaining cream filling over the peaches in spoonfuls, then spread it carefully to the edges to completely cover the fruit. Sprinkle the reserved graham cracker mixture over the top. Cover the pan with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.
Nutrition
Notes
If your peaches are very ripe and sweet, reduce the powdered sugar in the filling to 1 cup.
Frozen peaches can be used: thaw them completely and drain off any liquid. Canned peaches also work: drain and pat dry before layering.
Use heavy whipping cream with at least 36% milkfat so the filling thickens properly; lighter cream may not set.
For a firmer texture, whip the heavy cream separately to soft peaks and gently fold it into the cream cheese mixture.
Store leftovers covered in the refrigerator for up to 3 days.
Make ahead and chill for up to 12 hours for an even creamier slice.
Serve this dessert straight from the fridge for the best cold, creamy texture.