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Peaches and Cream Cheesecake Crumble

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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.
May 21, 2018

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

  • 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

  • Tip 1
    For the perfect extra touch, try topping with a drizzle of caramel topping.
  • Tip 2
    Substitute 4 cups frozen peaches, thawed, for the fresh peaches.

Nutrition Information

195 Calories, 14.3g Total Fat, 1.9g Protein, 16.5g Total Carbs, 15.2g Sugars

Nutrition Facts

Serving Size: 12 servings
Calories
195
Total Fat
14.3g
Saturated Fat
8.5g
Trans Fat
0.5g
Cholesterol
41.1mg
Sodium
70mg
Total Carbs
16.5g
Dietary Fiber
1.2g
Sugars
15.2g
Protein
1.9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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