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Peaches and Cream Cheesecake Crumble

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Peaches and Cream Cheesecake Crumble
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12
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Fresh peaches (you can use frozen, too!), cream cheese and sugar cookie mix make this stellar new dessert oh-so-easy to make and even better to eat.

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, melted
1
package (8 oz) cream cheese, softened
1/2
cup sugar
1/2
teaspoon vanilla
6
fresh peaches, peeled, pitted and cut into 1/2-inch slices (about 6 cups)
1
teaspoon ground cinnamon

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.
  • 3 In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.
  • 4 In large bowl, toss peaches with remaining 1/4 cup sugar and the cinnamon. Distribute peaches evenly in baking dish. Spoon tablespoonfuls cream cheese mixture randomly over peaches. Sprinkle with cookie mixture.
  • 5 Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.
Tips  

For the perfect extra touch, try topping with a drizzle of caramel topping.

Substitute 2 bags (16 oz each) frozen peaches, thawed, for the fresh peaches.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
9g
46%
,
Trans Fat
1/2g
)
Cholesterol
40mg
14%
Sodium
250mg
10%
Potassium
190mg
6%
Total Carbohydrate
51g
17%
(
Dietary Fiber
1g
5%
,
Sugars
35g
)
Protein
3g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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