Ingredients:
For the crust:
8 whole graham crackers, crushed
2 tablespoons butter
For the cheesecake
2 cups heavy whipping cream
8 oz cream cheese, softened
3/4 cup Dixie Crystals Powdered Sugar
1 teaspoon Adam’s Vanilla Extract
For the peaches:
4-5 medium peaches or nectarines
1/4 cup Dixie Crystals brown sugar.
Instructions:
In a small bowl, combine graham cracker crumbs and butter. Spread onto a baking sheet and bake at 325 for 7 minutes. (Baking the crust is optional, but does create a crunchier crust). Set aside to cool.
Add heavy whipping cream to a mixer bowl and beat until stiff peaks form.
In another bowl, add cream cheese, powdered sugar and vanilla. Beat until well combined. Fold in whipped cream.
Cut peaches into bite-sized pieces and toss with brown sugar.
Spoon crust into dessert glasses, top with a bit of cheesecake mixture and peaches. Repeat layers until glasses are filled. Sprinkle with remaining graham cracker crust if desired.
Refrigerate at least 1 hour before serving.