Effortless Peach Cobbler Cheesecake Salad (Print Version)
# Ingredients:
→ Crisp Topping
01 -
110 grams packed light brown sugar
02 -
56 grams unsalted butter, broken up
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon kosher salt
06 -
1/8 teaspoon ground nutmeg
07 -
9 graham cracker sheets, snapped into chunks
08 -
2 teaspoons granulated sugar
→ Cheesecake Fruit Salad
09 -
225 grams cream cheese, brought to room temp
10 -
96 grams instant cheesecake pudding mix (leave it dry)
11 -
240 millilitres French vanilla creamer
12 -
8 peaches (medium), pitted and diced (about 1.8 kg)
# Instructions:
01 -
Right before you dig in, gently mix in the crumbly topping so it stays extra crispy.
02 -
Pour chopped peaches into the bowl and fold them in. Pop it in the fridge if you aren’t serving right away.
03 -
Set the mixer to low and add the French vanilla creamer slowly, a spoonful at a time. It gets smooth as you go.
04 -
Beat in the dry cheesecake pudding mix until everything's whipped together and smooth.
05 -
Grab your big mixing bowl. Whip cream cheese with your mixer till it’s totally smooth.
06 -
Bake the topping for about 10 to 12 minutes, or until it's golden. Let it cool down all the way.
07 -
Drop the graham cracker pieces into the hot sugar mix and toss till coated. Spread on the lined baking tray, dust with white sugar.
08 -
In a bowl that’s microwave-safe, mix brown sugar, butter, vanilla, cinnamon, salt, and nutmeg. Heat in the microwave 30 seconds at a time, stirring, until melty and bubbling.
09 -
Line a pan with parchment or a silicone mat, then warm up the oven to 175°C.
# Notes:
01 -
Adding creamer bit by bit stops lumps and gives you a smoother mix.
02 -
For best crunch, toss in the topping just before serving.
03 -
Prepping ahead? Keep peaches and the creamy mix in separate bowls and combine when you're ready for the best taste.