Caramel Peach Torte
My take on peaches and cream, with fresh peaches cooked in a little brown butter and brown sugar, a vanilla cream cheese filling and graham cracker crust.
Equipment
- 1 mixer stand or hand
- 1 8x8 cake pan
- 1 small saucepan
- 1 Medium Mixing bowl
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter browned
- ¼ cup packed brown sugar
- Pinch of salt
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 1½ teaspoons vanilla
- Pinch of salt
- ½ cup heavy cream whipped to soft peaks
Browned Butter Caramel Peaches
- 4 large peaches cut into chunks
- 4 tablespoons unsalted butter browned
- ¼ cup packed brown sugar
- ½ teaspoon vanilla
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
- 1 tablespoon heavy cream
Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla
Instructions
Graham Cracker Crust
- Preheat oven to 350°F
- Combine graham cracker crumbs, browned butter, brown sugar and salt
- Press evenly into the bottom of an 8×8-inch baking pan
- Bake for 10 minutes
- Set aside and allow to cool completely
Cream Cheese Filling
- Beat the softened cream cheese until smooth
- Add powdered sugar, lemon juice, vanilla and salt and mix until creamy
- In a separate bowl, whip the heavy cream to soft peaks
- Gently fold it into the cream cheese mixture
- Spread evenly over the completely cooled crust
- Refrigerate for 30–60 minutes
Browned Butter Caramel Peaches
- Brown the butter in a small saucepan over medium heat
- Stir in the brown sugar and kosher salt
- Add the peaches and cook for 2–3 minutes, stirring gently, until they begin to soften but still hold their shape
- In a small measuring cup, whisk together the heavy cream and cornstarch until smooth
- Stir into the peach mixture and cook briefly, about 30–60 seconds, until the sauce lightly thickens
- Remove from the heat and stir in the vanilla
- Allow the peach mixture to cool completely to room temperature, about 70–75°F, before assembling
- Spoon the cooled peaches evenly over the chilled cream cheese filling. Cover and refrigerate for 3–4 hours, until thoroughly chilled and set
Whipped Cream Topping
- Whip the heavy cream, powdered sugar and vanilla to medium peaks
- Serve each piece with a generous dollop of whipped cream