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Peaches and Cream Cheesecake Crumble

peaches and cream cheesecake crumble Dessert
Peaches and Cream Cheesecake Crumble
  • Prep 20 min
  • Total 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. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, melted
1 pkg (250 g) 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

Steps

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  • 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.

Expert Tips

  • For the perfect extra touch, try topping with a drizzle of caramel topping.
  • Substitute 4 cups frozen peaches, thawed, for the fresh peaches.

Nutrition Information

Nutrition Facts

Serving Size: 12 servings
Calories
195
% Daily Value
Total Fat
14.3
Saturated Fat
8.5
Trans Fat
0.5
Cholesterol
41.1
Sodium
70
Dietary Fiber
1.2
Sugars
15.2
Protein
1.9
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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