Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz full-fat cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 can (14 oz) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups fresh peaches, peeled and diced
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

Instructions:

  1. Grease a 9-inch springform pan and line the bottom with parchment paper for a clean release.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Firmly press the mixture into the bottom of the pan using the back of a spoon. Bake at 350°F (175°C) for 8 minutes, then remove and let cool.
  4. Beat the softened cream cheese and sugar on medium speed until the mixture is completely smooth.
  5. Gradually pour in the sweetened condensed milk while mixing on low.
  6. Beat in the eggs one at a time, followed by the vanilla and almond extract.
  7. Toss the diced peaches with cornstarch and lemon juice to absorb excess moisture.
  8. Fold the peaches into the batter or layer them on top of the filling in the prepared crust.
  9. Bake at 350°F (175°C) for 40 minutes until the center is set.
  10. Allow the torte to cool slightly, then refrigerate for 4 hours before slicing.