Ingredients
Scale
- 3 cups graham cracker crumbs
- 2 tablespoons light brown sugar, packed
- ½ cup unsalted butter, melted
- 16 ounces cream cheese (2-8oz packages), softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 16 ounces cool whip, thawed, divided
- 2 cans (21 ounce each) peach pie filling
Instructions
- Grease a 13×9 baking dish with butter or shortening, or line with parchment paper and set aside.
- In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the crumbs are moistened. Reserve about 1/4 cup for topping.
- Press the crumbs firmly into the bottom of the prepared baking dish and freeze while making the filling.
- For the filling, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 8 ounces of whipped topping and spread over the crust.
- Pour both cans of peach pie filling over the cheesecake layer and spread evenly. Carefully top with the remaining 8 ounces of Cool Whip and sprinkle with reserved crumbs.
- Cover with plastic wrap and chill for 6 hours or overnight.
Notes
Chilling the dessert overnight enhances the flavors.
Feel free to use fresh peaches when in season for a brighter taste.
Make sure the cream cheese is softened for a smooth filling.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.