Description

This delightful summer dessert features a creamy, smooth filling set upon a crisp, buttery graham cracker crust. It is generously topped with a rich, spiced brown sugar frosting, elegantly swirled, and adorned with fresh, vibrant peach slices. The combination offers a harmonious balance of sweet fruit, warm spice, and a luxurious texture, perfect for a warm-weather treat.

Ingredients

Scale

For the Crust:
1 ½ cups graham cracker crumbs
¼ cup packed light brown sugar
6 tablespoons unsalted butter, melted
For the Creamy Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups heavy cream, cold
For the Brown Sugar Frosting:
½ cup unsalted butter, softened
1 cup packed light brown sugar
2 cups powdered sugar, sifted
¼ cup milk
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
2–3 ripe peaches, sliced
Fresh mint or basil leaves, for garnish (optional)

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Instructions

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes while preparing the filling.
Make the Creamy Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 3-4 minutes. Stir in the vanilla extract.
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined, being careful not to deflate the cream.
Pour the creamy filling over the chilled crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, or preferably overnight, until firm.
Prepare the Brown Sugar Frosting: In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
Gradually add the sifted powdered sugar, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract and a pinch of salt. If the frosting is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
Assemble and Decorate: Once the cake is firm, carefully remove it from the springform pan. Spread or pipe the brown sugar frosting over the top of the cake.
Arrange the fresh peach slices decoratively on top of the frosting. Garnish with fresh mint or basil leaves, if desired, before serving.

Notes

Ensure cream cheese is fully softened to prevent lumps in the filling.

For best results, chill the cake overnight to allow it to set completely.

Use ripe, fragrant peaches for the best flavor and texture in the topping.

Leftover cake should be stored in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 45 minutes
Cook Time: 0 minutes (plus chilling time)

Nutrition

Calories: 550 kcal
Fat: 34g
Carbohydrates: 58g
Protein: 7g