Ingredients
Cobbler Topping:
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½ cup packed light brown sugar
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4 tbsp unsalted butter, cut up
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1 tsp vanilla extract
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1 tsp cinnamon
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½ tsp kosher salt
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⅛ tsp nutmeg
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9 graham cracker sheets, crumbled
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2 tsp granulated sugar
Cheesecake Salad:
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8 oz cream cheese, softened
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3.4 oz instant cheesecake pudding mix
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1 cup French vanilla liquid creamer
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8 ripe peaches (about 4 lbs), pitted and diced
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment.
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Microwave brown sugar, butter, vanilla, cinnamon, salt, and nutmeg until bubbly. Stir in crumbled graham crackers. Spread on the baking sheet, sprinkle with sugar, and bake for 10–12 mins. Let cool.
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In a tall bowl, beat the cream cheese until smooth. Slowly mix in dry pudding and creamer a little at a time until creamy.
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Gently fold in peaches. Chill or serve immediately.
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Right before serving, stir in the topping for the perfect crunch
- Prep Time: 15 minutes
Nutrition
- Calories: 212 per cup
- Sugar: 21g per cup
- Fat: 10g per cup
- Carbohydrates: 28g per cup
- Protein: 3g per cup