Peach Cobbler Cheesecake Fruit Salad





– 1/2 cup packed light brown sugar

– 4 tablespoons unsalted butter

– 1 teaspoon vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon kosher salt

– 1/8 teaspoon ground nutmeg

– 9 graham cracker sheets, crumbled into small pieces

– 2 teaspoons granulated sugar


*Cheesecake Salad:*

– 8 ounces cream cheese, softened

– 3.4 ounces instant cheesecake pudding mix, unprepared

– 1 cup liquid French vanilla creamer

– 8 medium peaches (about 4 pounds), pitted and cut into bite-size pieces




1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.


2. In a medium-sized microwave-safe bowl, combine the brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Stir the mixture well. Microwave it in 30-second intervals until it becomes bubbly and the sugar has melted.


3. Add the crumbled graham crackers to the mixture and stir until they are well coated.


4. Spread the mixture onto the prepared baking sheet and sprinkle it with granulated sugar for extra crispiness.


5. Bake until golden brown, approximately 10-12 minutes. Allow it to cool.


6. While the topping is baking, use an electric mixer to whip the cream cheese in a tall bowl (an 8-cup glass measuring cup works well) until it becomes smooth, even if it binds up in the beaters initially.


7. Add the dry pudding mix and mix on high speed until well combined.


8. With the mixer on low speed, slowly add the creamer to the cream cheese mixture, adding it about a tablespoon at a time. Mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Repeat until all of the creamer has been added to the mixture. Whip until smooth.


9. Gently fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.


10. Just before serving, add the prepared topping and stir to combine.

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