National Peaches N Cream Day – June 22nd

Photo and recipe provided by Homemade In The Kitchen



  • 1 cup chopped peaches
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract


  • 1/4 cup graham cracker crumbs plus more for garnish
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup cold heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/4 cup chopped almonds plus more for garnish


  1. For the peaches: In a large saucepan, bring peaches, sugar, lemon juice, and cinnamon to a boil. Boil for 5-10 minutes or until the peaches are soft. If there isn’t enough liquid from the peaches, add a little bit of water. Remove from the heat and stir in the vanilla. Cool to room temperature.
  2. For the cheesecake: In a small bowl, mix together the crumbs and melted butter. Press into the bottom of two glasses or ramekins. Refrigerate for at least 15 minutes or until firm.
  3. Meanwhile, in a large mixing bowl on medium-high speed (with whisk attachment if using 5 quart stand mixer), beat the heavy cream until it starts to thicken, about 1 minute.
  4. Gradually beat in the powdered sugar and 1/4 teaspoon vanilla then continue beating until stiff peaks form, about 2-3 minutes (when you pull the beaters up, peaks will form and not fall over).
  5. Transfer to another bowl and reserve 2 tablespoons whipped cream for garnish. Keep both cold in the refrigerator.
  6. In the same mixing bowl (no need to clean bowl – switch to paddle if using stand mixer), beat together the cream cheese, granulated sugar, and remaining 1/4 teaspoon vanilla until smooth and creamy, about 1-2 minutes. Scrape down the bowl.
  7. Fold the whipped cream into the cream cheese mixture until fully incorporated.
  8. Add some of the cheesecake filling on top of each chilled crust then add some peach filling and almonds. Finish layering with the cheesecake, peaches, and almonds.
  9. Garnish with the reserved 2 tablespoons whipped cream. Refrigerate at least 1 hour before serving. Keep cold until ready to serve.