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Peaches and Cream Cheesecake Crumble

Name: Peaches and Cream Cheesecake Crumble
Prep time: 20 min
Total time: 50 min
Yield: 12
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

Prep 20 min
Total 50 min
Servings 12

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.