Peach Cobbler Salad (Print Version)
Fluffy cheesecake filling, sun-kissed peaches, and a crisp graham layer come together for a one-of-a-kind fruity treat.
# Ingredients:
→ Crunchy Topper
01 -
110 grams packed light brown sugar
02 -
56 grams unsalted butter, in pieces
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon kosher salt
06 -
0.13 teaspoon ground nutmeg
07 -
9 graham cracker sheets, broken up
08 -
2 teaspoons white sugar
→ Fruit Cheesecake Mix
09 -
225 grams cream cheese, room temp
10 -
96 grams dry cheesecake instant pudding
11 -
240 millilitres French vanilla flavored creamer
12 -
8 medium peaches, pitted and chopped (around 1.8kg)
# Steps:
01 -
Crank your oven up to 175°C and get a baking sheet ready with parchment or a silicone mat.
02 -
Toss the packed brown sugar, butter chunks, vanilla, cinnamon, salt, and nutmeg into a microwave bowl. Nuke it for half a minute at a time, stirring until everything’s melty and bubbling.
03 -
Dump the broken graham crackers into the warm butter blend, stir well. Scoop it onto your lined tray and dust the top with white sugar.
04 -
Pop that tray in the oven for 10–12 minutes till it’s golden. Let the topping cool off all the way.
05 -
Throw cream cheese in a big bowl and whip it with your mixer so it’s smooth and fluffy.
06 -
Beat the instant cheesecake pudding into the cream cheese on high. Make sure it’s all mixed in and thick.
07 -
With the mixer on low, pour in French vanilla creamer a spoon at a time. Blend well after each pour so it all stays smooth.
08 -
Gently mix in your chopped peaches. Chill in the fridge if you won’t eat it right away.
09 -
Right before you’re dishing it up, fold in the crunchy topping so it keeps its snap.
# Notes:
01 -
Add the creamer a bit at a time or you’ll end up with lumps.
02 -
Wait to fold in the topping till you eat, so it stays crispy.
03 -
If you want to prep ahead, keep the fruit and cream cheese mix apart and only mix them together just before serving. Makes everything taste fresher.