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Peaches and Cream Cheesecake Crumble

By: Unknown
Region: American
Dish:Vegetarian - Desserts
Servings: 12
Time to Prepare: 1 hr


1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2 cup butter, melted

1 package (8 oz) 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


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.

In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.

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.

Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.


For the perfect extra touch, try topping with a drizzle of caramel topping.

Substitute 2 bags (16 oz each) frozen peaches, thawed, for the fresh peaches.

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