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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 
No nutrition information available for this recipe
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