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This Peach Cobbler Cheesecake Fruit Salad brings together the creamy tang of cheesecake and the comfort of a classic cobbler topping in one spoonful. Sweet bites of fresh peach are folded into a silky cheesecake base, then topped with buttery graham clusters that evoke the best part of peach cobbler. Serve this at summer cookouts or bring it to your next brunch – it always disappears fast.
I whipped this up during peach season when we had more fruit than we could eat fresh. Now my cousin begs me to make it for her birthday every single year.
Ingredients
- Light brown sugar: brings rich caramel notes and bonds the topping
- Unsalted butter: melts smoothly and carries the spices throughout
- Vanilla extract: lifts the flavors and adds bakery aroma so use good quality pure vanilla
- Cinnamon: classic for cobbler adds warmth and depth
- Kosher salt: balances the sweetness in both the topping and filling
- Nutmeg: a hint elevates the spice without overpowering choose freshly grated if possible
- Graham cracker sheets: these give that signature cobbler crunch and soak up the butter mixture well
- Granulated sugar: sprinkled on top for a crisp finish
- Cream cheese: go for full fat block style for the richest and smoothest filling
- Instant cheesecake pudding mix: this stabilizes and thickens while boosting cheesecake flavor look for quality brands
- French vanilla creamer: not just for coffee it sweetens and loosens the cream cheese use a rich, real dairy creamer for best taste
- Peaches: perfectly ripe are key choose fruit that yields just a bit to gentle pressure and smells fragrant
Step-by-Step Instructions
- Prep the Cobbler Topping:
- Combine brown sugar butter vanilla cinnamon salt and nutmeg in a medium microwave bowl. Heat in thirty second bursts until the mixture bubbles and the sugar has fully melted. Stir in the crumbled graham crackers until evenly coated in the buttery spiced syrup.
- Bake the Topping:
- Spread the graham mixture onto a baking sheet lined with parchment or a silicone mat. Sprinkle with granulated sugar for extra crunch. Bake in a preheated three hundred fifty degree oven until golden brown which should take about ten to twelve minutes. Let cool completely so the topping can crisp up.
- Whip the Cheesecake Base:
- Using a large tall bowl beat the softened cream cheese on high until light and smooth. It will get caught in the beaters at first but keep mixing and it will come together. Add the dry pudding mix and beat until fully blended.
- Add the Creamer Gradually:
- Reduce the mixer speed to low. Add the French vanilla creamer one tablespoon at a time mixing until each little bit is fully incorporated before adding the next. This slow process ensures a silky smooth base without clumps.
- Combine with Peaches:
- Gently fold in the prepared peaches to avoid bruising the fruit and to keep the filling light. Cover and chill until ready to serve or enjoy it right away.
- Finish and Serve:
- Right before serving sprinkle over the cooled cobbler topping and give everything a gentle stir to combine so you get some crunchy bits in every bite.
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My favorite part is sneaking a few extra bites of the cobbler topping straight off the baking tray while it cools. My family always gathers around eyeing the bowl and comparing who got the crunchiest spoonful.
Storage Tips
Store the cheesecake fruit salad and the cobbler topping in separate airtight containers in the fridge. The topping will stay crisp in a container lined with paper towel for two days. The salad itself is best eaten within twenty four hours but will hold well for up to two days though the peaches may soften.
Ingredient Substitutions
If you cannot find French vanilla creamer try half and half with two teaspoons of vanilla and a tablespoon of extra powdered sugar for sweetness. Swap in nectarines or even ripe mango in place of peaches for a fun twist. Use gluten free graham crackers for an allergy friendly option.
Serving Suggestions
This salad shines served ice cold in glass dishes. For a brunch it pairs beautifully with breakfast casseroles or cinnamon rolls. For dessert try topping with a scoop of vanilla ice cream or a dollop of whipped cream to make it extra indulgent.
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Cultural Context
Peach cobbler is a fixture at Southern gatherings throughout summer and early fall. Combining it with cheesecake in a chilled salad form keeps things cool in hot weather and celebrates the best of both worlds in a fun updated way for potlucks and picnics.
Frequently Asked Questions
- → Can I use canned or frozen peaches for this dish?
Fresh peaches are ideal for the best texture and flavor, but canned or thawed frozen peaches can be substituted when fresh aren't available. Be sure to drain well to avoid excess liquid.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. For best crunch, add the graham topping only when ready to eat.
- → Can I make this dessert ahead of time?
You can prepare the cheesecake mixture and chill it separately from the peaches and topping. Combine everything just before serving for optimal freshness and texture.
- → What kind of creamer should I use?
French vanilla liquid creamer adds a sweet, smooth flavor. Dairy or dairy-free varieties both work, depending on your preference.
- → How do I avoid a clumpy cream cheese mixture?
Slowly add creamer to the whipped cream cheese, a tablespoon at a time, mixing thoroughly between each addition for the smoothest result.
- → Can I substitute the graham cracker topping?
If preferred, substitute with crushed vanilla wafers or shortbread cookies for a different take on the crunchy element.