Peach Cobbler Cheesecake Bowl (Printable Version)
# What You'll Need:
→ Crisp Topping
01 -
2 teaspoons regular sugar
02 -
9 sheets graham crackers, broken up
03 -
0.13 teaspoon nutmeg, ground
04 -
0.5 teaspoon kosher salt
05 -
1 teaspoon cinnamon, ground
06 -
1 teaspoon vanilla extract
07 -
56 g butter, unsalted, chunked
08 -
110 g packed brown sugar (light)
→ Cheesecake Fruit Salad
09 -
8 ripe peaches, no pits, chopped (about 1.8 kg)
10 -
240 ml French vanilla coffee creamer
11 -
96 g dry instant cheesecake pudding mix
12 -
225 g cream cheese, soft
# How to Make It:
01 -
Toss that crunchy layer over the salad right before you dig in. Mix it up and you’re good to go.
02 -
Carefully stir in those diced peaches with the cheesecake mixture. Chill until you wanna serve, or just eat now.
03 -
Keep the mixer at a low speed, add creamer one spoon at a time, then mix until it all looks nice and smooth.
04 -
Beat in the dry cheesecake pudding mix with the cream cheese, go hard until there aren’t chunks left.
05 -
Pop the cream cheese into a tall bowl and whip it up with an electric mixer until it’s silky.
06 -
Let that topping bake around 10-12 minutes, golden’s what you want. Set aside so it cools off completely.
07 -
Coat the graham bits in your sugar mix, spread ’em on the prepped sheet. Dust the top with extra sugar.
08 -
Throw butter, cinnamon, vanilla, both sugars, salt, and nutmeg in a microwave bowl. Zap in half-minute rounds, stirring, until bubbly and the sugar’s all melted.
09 -
Fire up your oven to 175°C. Line a baking tray with baking paper or a silicone mat.
# Additional Tips:
01 -
Don’t rush the creamer—pour slowly so your cheesecake mix stays lump-free. Dumping it all in messes up the texture.
02 -
Keep the crisp topping crunchy by adding it to the salad last, right before serving.
03 -
If you’re making this ahead of time, stash the creamy mix and peaches separately. Throw everything together with the topping just before you eat.