Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- Pinch of ground cloves
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup + 3 tablespoons granulated sugar, divided
- 2 cups whipping cream
- 1/2 teaspoon vanilla extract
- 1 (21 oz.) can peach pie filling
Directions
- Prepare Crust:
- Combine graham cracker crumbs, cinnamon, and cloves in a bowl.
- Mix in melted butter until crumbs are moistened.
- Reserve 2 tablespoons of the mixture for topping.
- Press the crumb mixture into the bottom of a 9×9-inch baking pan coated with non-stick spray.
- Prepare Filling:
- Using an electric mixer, cream together the softened cream cheese and 1/2 cup sugar until smooth.
- In another bowl, whip the cream with 3 tablespoons sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Assemble:
- Spread just under half of the cream mixture over the crust.
- Evenly layer the peach pie filling on top.
- Cover with the remaining cream mixture.
- Sprinkle with reserved crumbs.
- Chill:
- Refrigerate for several hours or overnight.
Additional Information - Prep Time: 20 minutes
- Total Time: 8 hours (includes chilling)
- Servings: 9 servings