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Imagine scooping up all the cozy, creamy goodness of cheesecake mixed with juicy peaches and sweet crunchy bits that taste just like the best part of a cobbler. Every mouthful is a combo of silky cheesecake, sunshine-ripe peaches, and golden clusters of buttery grahams that totally hit the spot. Share this at brunch or outside under the sun with friends and watch it disappear before you know it.
I started tossing this together one summer when peaches were everywhere, and honestly, we just couldn't eat them fast enough. Now, my cousin asks for this every year on her birthday. It's definitely our family's summertime favorite.
Dreamy Ingredients
- Graham cracker sheets: these snap beautifully and soak in all that buttery spiced topping goodness
- Kosher salt: keeps the flavors from turning too sweet and balances every layer
- Cinnamon: brings that trademark cobbler warmth and coziness
- Vanilla extract: go for the real deal, it’ll make everything taste and smell amazing
- Nutmeg: a little goes a long way and bumps up all the cozy spice notes
- Unsalted butter: gets everything melty and carries those warm spices from bowl to bite
- Granulated sugar: shake a bit on top for an extra crackly finish
- Light brown sugar: sticky, rich and helps stick the crunchy topping together
- Cream cheese: full fat block style is the only way for ultimate creamy smoothness
- Instant cheesecake pudding mix: thickens up the filling and gives it a big cheesecake flavor boost
- French vanilla creamer: yep, the coffee kind—choose a good dairy version for that super creamy sweetness
- Peaches: pick ones that smell amazing and feel just soft enough when you squeeze lightly
Simple Walkthrough
- Sprinkle and Serve:
- Just before you dig in, toss over those golden crunchy clusters and stir gently so you get bites of everything at once.
- Mix In the Fruit:
- Softly fold the juicy peach pieces into the cream base, being careful not to mash them. You can chill it or go ahead and serve if you can't wait.
- Add the Creamer Slowly:
- Turn the mixer to low. Pour in a little French vanilla creamer at a time, letting it mix in before you add more. That way, you'll get zero lumps and a silky base.
- Smooth the Cheese:
- Grab a big bowl and beat the cream cheese until it’s light and creamy, even if it starts off stubborn. Then mix in the dry cheesecake pudding until everything’s super smooth.
- Bake Your Crunch:
- Spread your buttery graham blend onto a tray lined with parchment or a mat. Dust it with sugar. Let it turn golden in a hot oven at three fifty for ten to twelve minutes. Cool it so it sets crisp.
- Get the Topping Ready:
- Stir brown sugar, butter, vanilla, cinnamon, salt, and nutmeg in a bowl that’s safe for the microwave. Heat and mix until bubbly and melted, then add in graham crackers until they’re all glossy and coated.
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If you catch me sneaking crunchy topping from the tray while it cools, just know I’m not the only one. Around here, we all race to see who can steal the biggest crispy cluster. It's that addicting.
Keeping It Fresh
Stash the cobbler topping and the cheesecake-mix peach salad in their own airtight containers, pop them in the fridge. A paper towel in the topping container keeps it crispy for two days. The fruit mix tastes best within a day but holds up for two—though peaches get a bit softer with time.
Smart Ingredient Swaps
No French vanilla creamer? Mix up some half and half with a splash of vanilla and a spoonful of powdered sugar. Out of peaches? Slip in nectarines or mango for a new vibe. If you’re gluten free, swap in GF graham crackers—no worries.
Fun Ways to Serve
This salad is killer served ice-cold in cut glass bowls. At breakfast, try it alongside a gooey cinnamon roll or layered with a breakfast bake. Want it for dessert? Add a scoop of ice cream or a big swirl of whipped cream for some extra indulgence.
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Where It Comes From
Down South, you’ll find peach cobbler at just about every summer and fall get-together. Chilling out with cheesecake filling in a cool salad is the perfect mashup for sunny days and big family potlucks.
Frequently Asked Questions
- → Is it okay to swap in canned or frozen peaches?
Fresh ones taste best, but you can use canned or thawed frozen peaches if you want. Just make sure to drain them, so your treat doesn’t get watery.
- → What’s the best way to keep leftovers?
Pop leftovers in a sealed container in the fridge. Eat them within two days, and keep the graham layer off till you’re ready to dig in for maximum crunch.
- → Can I put this together ahead of time?
Prep the cheesecake mix and let it chill, keeping peaches and toppings separate. Mix everything up right before you serve for crisp and fresh results.
- → Which kind of creamer works best?
French vanilla liquid creamer brings out that sweet and creamy vibe. You can go for dairy or the non-dairy stuff, whatever suits you.
- → What if my cream cheese turns lumpy?
Pour in your creamer little by little while you mix—don’t rush it. That way, your cream cheese filling stays silky smooth.
- → Can I use something else instead of graham crackers?
Smashed vanilla wafers or shortbread cookies are awesome swaps for the graham layer. Go with whatever crunchy thing you like best.