Ingredients:

  • 4 cups (600g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp (30g) unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.25g) ground cinnamon
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 cup (240ml) whipped topping, thawed
  • 2 sleeves (300g) graham crackers
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Melt butter in a skillet over medium heat. Stir in sliced peaches and brown sugar, cooking for 3–5 minutes until the sugar dissolves and peaches are glazed.
  2. Stir in cinnamon and vanilla extract. Remove from heat and allow the mixture to cool completely to prevent the cream from melting.
  3. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
  4. In a separate bowl, whip heavy whipping cream to stiff peaks, then fold in the cream cheese mixture and the thawed whipped topping until combined.
  5. In a 9x9 inch glass baking dish, create a layer of graham crackers, followed by a layer of the stabilized cream and a layer of caramelized peaches.
  6. Repeat layers until all ingredients are used, finishing with a smooth layer of cream on top and a garnish of chopped pecans.
  7. Refrigerate for at least 8 hours to allow the cookies to hydrate and the cake to set.