Cooking with Crystal - Independent Pampered Chef Consultant

11/30/2024

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05/11/2024

Peach Cobbler Cheesecake Fruit Salad

INGREDIENTS
Topping
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon nutmeg
9 graham cracker sheets, crumbled into little pieces
2 teaspoons granulated sugar
Cheesecake Salad
8 ounces cream cheese, softened
3.4 ounces instant cheesecake pudding mix, unprepared
1 cup liquid French vanilla creamer
8 medium peaches, (about 4 pounds) pitted and cut into bite-size pieces
INSTRUCTIONS

Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper or a silicone baking mat.
In a medium size microwave safe bowl, combine brown sugar, butter, vanilla extract, cinnamon, salt and nutmeg. Stir to combine. Microwave 30 seconds at a time until the mixture is bubbly and the sugar is melted.
Add the crumbled graham crackers and stir until the graham cracker pieces are coated well.
Pour mixture onto the prepared baking sheet and sprinkle with granulated sugar (this will give it a real crisp coating).
Bake until golden brown, about 10-12 minutes. Allow to cool.
While the topping bakes, in a tall bowl (I use an 8-cup glass measuring cup), use an electric mixer to whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as-is; it will loosen up.
Add the dry pudding mix and mix on high speed until well combined.
With the mixer on low speed, slowly add the creamer to the cream cheese mixture (SEE NOTES). Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Repeat until all of the creamer has been added to the mixture. Whip until smooth.
Fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.
Just before serving, add the topping and stir to combine.

11/17/2023

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07/28/2023