Peach Cobbler Cheesecake Fruit Salad (Print Version)
# Ingredients:
→ Crisp Topping
01 -
110 g light brown sugar, packed
02 -
56 g unsalted butter, cut into pieces
03 -
1 teaspoon vanilla extract
04 -
1 teaspoon ground cinnamon
05 -
0.5 teaspoon kosher salt
06 -
0.13 teaspoon ground nutmeg
07 -
9 graham cracker sheets, crumbled
08 -
2 teaspoons granulated sugar
→ Cheesecake Fruit Salad
09 -
225 g cream cheese, softened
10 -
96 g instant cheesecake pudding mix (unprepared)
11 -
240 ml French vanilla creamer
12 -
8 medium peaches (approximately 1.8 kg), pitted and cut into bite-sized pieces
# Instructions:
01 -
Set oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a medium microwave-safe bowl, mix brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg until combined. Microwave in 30-second intervals until bubbly and sugar is fully melted.
03 -
Stir crumbled graham crackers into the sugar mixture until evenly coated. Spread mixture onto prepared baking sheet and sprinkle with granulated sugar.
04 -
Bake for 10-12 minutes until golden brown. Allow to cool completely.
05 -
Using an electric mixer, whip cream cheese in a tall bowl until completely smooth.
06 -
Add dry cheesecake pudding mix to the cream cheese and blend on high speed until fully combined.
07 -
With mixer on low, add creamer one tablespoon at a time, mixing thoroughly after each addition, until the mixture is smooth and all creamer is incorporated.
08 -
Gently fold peach pieces into the cheesecake mixture. Refrigerate until serving or serve immediately.
09 -
Right before serving, add the crisp topping to the salad and stir to combine.
# Notes:
01 -
Gradually add creamer to prevent lumps in the cheesecake mixture; adding too quickly causes clumping and an uneven texture.
02 -
For optimal texture, incorporate the crisp topping just before serving to maintain its crunch.
03 -
If preparing in advance, store the cheesecake mixture and cut peaches separately; combine with topping right before serving.