Peach Cobbler Cheesecake Salad (Print Version)
# Ingredients:
→ Graham Cracker Topping
01 -
1/2 cup packed light brown sugar
02 -
4 tablespoons unsalted butter, cut into pieces
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon cinnamon
05 -
1/2 teaspoon kosher salt
06 -
1/8 teaspoon nutmeg
07 -
9 graham cracker sheets, crumbled into little pieces
08 -
2 teaspoons granulated sugar
→ Cheesecake Salad
09 -
8 ounces cream cheese, softened
10 -
3.4 ounces instant cheesecake pudding mix, unprepared
11 -
1 cup liquid French vanilla creamer
12 -
8 medium peaches, pitted and cut into bite-size pieces
# Instructions:
01 -
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a medium-sized microwave-safe bowl, combine the brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Stir well and microwave in 30-second intervals until the mixture is bubbly and the sugar has melted.
03 -
Stir in the crumbled graham crackers until they are well coated with the sugar mixture. Spread the graham cracker mixture evenly on the prepared baking sheet. Sprinkle with granulated sugar to enhance the crispiness of the topping. Bake for about 10-12 minutes or until golden brown. Let it cool.
04 -
While the topping is baking, use an electric mixer to whip the cream cheese in a tall bowl until smooth. Continue even if the cream cheese binds up in the beaters—it will loosen eventually.
05 -
Gradually add the dry pudding mix to the cream cheese, mixing at high speed until well combined. Reduce the mixer speed to low and slowly incorporate the French vanilla creamer, about a tablespoon at a time, until the mixture is smooth and creamy. Continue this process until all the creamer is well incorporated. Whip until the mixture is completely smooth.
06 -
Gently fold the bite-size peach pieces into the cheesecake mixture.