Description of this recipe: This Peach Cobbler Cheesecake Fruit Salad is a delightful and unexpected dessert mashup! It combines the warm, comforting flavors of peach cobbler with the creamy richness of cheesecake, all in a refreshing fruit salad format. Imagine the juicy sweetness of ripe peaches enveloped in a light, cheesecake-infused cream, topped with crunchy, caramelized graham cracker crumbles that mimic the classic cobbler topping. It’s a perfect treat for potlucks, summer gatherings, or anytime you crave a dessert that’s both satisfying and relatively easy to make.
Why you will love this recipe: You’ll absolutely adore this recipe because it’s a guaranteed crowd-pleaser. The blend of textures and flavors is simply irresistible. The softness of the peaches complements the smooth cheesecake filling, while the crunchy graham cracker topping adds a delightful contrast. Beyond its deliciousness, it’s also incredibly versatile. You can easily adapt it to suit your preferences by using different fruits, varying the spices, or even adding a touch of bourbon for an extra layer of flavor. Plus, it’s a fantastic way to showcase fresh, seasonal peaches at their peak. Best of all, it’s a relatively simple dessert to prepare, requiring minimal baking and assembly, making it perfect for busy weeknights or last-minute gatherings. It’s a unique, flavorful, and fun dessert that is sure to become a new favorite.
Introduction
This Peach Cobbler Cheesecake Fruit Salad recipe is born from a love of classic comfort food and a desire for something a little lighter and more refreshing. I’ve always been a huge fan of both peach cobbler and cheesecake, but sometimes, you just want something a little less heavy, especially during warmer months. This recipe perfectly bridges that gap, offering the familiar flavors of peach cobbler in a lighter, more refreshing package. It’s a layered dessert that provides contrasting textures and rich flavors, perfect to impress your friends.
The base of the dessert is a luscious cheesecake filling, lightened with French vanilla creamer and infused with the subtle tang of cream cheese and the comforting sweetness of cheesecake pudding mix. Then, there’s the star of the show – the juicy, ripe peaches, which bring their summery sweetness and delicate texture to every bite. But what truly elevates this dish is the homemade graham cracker crumble topping. Toasted to golden-brown perfection with a hint of cinnamon and nutmeg, these crumbles add a delightful crunch and warm spice that perfectly complements the creamy filling and sweet peaches.
This recipe is incredibly adaptable. Feel free to experiment with different fruits, such as blueberries, raspberries, or even nectarines. You can also adjust the sweetness to your liking by adding more or less sugar. And if you’re feeling adventurous, consider adding a splash of bourbon or rum to the cheesecake filling for an extra kick. The possibilities are endless!
Ingredients:
- 1/2 cup packed light brown sugar: This adds a warm, molasses-like sweetness to the graham cracker topping.
- 4 tablespoons unsalted butter, cut into pieces: The butter is essential for creating the crispy, golden-brown graham cracker crumble. Using unsalted butter allows you to control the overall saltiness of the dish.
- 1 teaspoon vanilla extract: Vanilla extract enhances the other flavors in the topping, adding a touch of warmth and complexity.
- 1 teaspoon cinnamon: Cinnamon provides a classic warm spice that complements the peaches and graham crackers beautifully.
- 1/2 teaspoon kosher salt: Salt balances the sweetness of the other ingredients and enhances their flavors.
- 1/8 teaspoon nutmeg: A hint of nutmeg adds a subtle warmth and complexity to the graham cracker topping.
- 9 graham cracker sheets, crumbled into little pieces: The graham crackers form the base of the crispy topping.
- 2 teaspoons granulated sugar: A sprinkle of granulated sugar adds a touch of extra sweetness and helps the topping to caramelize in the oven.
- 8 ounces cream cheese, softened: Softened cream cheese is essential for creating a smooth and creamy cheesecake filling. Make sure it’s fully softened before using it to avoid lumps.
- 3.4 ounces instant cheesecake pudding mix, unprepared: This adds a delicious cheesecake flavor to the filling and helps to stabilize it.
- 1 cup liquid French vanilla creamer: The creamer adds moisture and sweetness to the filling, creating a light and luscious texture.
- 8 medium peaches, pitted and cut into bite-size pieces: Ripe, juicy peaches are the star of the show! Choose peaches that are slightly soft to the touch and have a fragrant aroma.
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This temperature is perfect for baking the graham cracker crumble topping until it’s golden brown and crispy without burning. Line a baking sheet with parchment paper or a silicone baking mat. This prevents the topping from sticking to the pan and makes cleanup a breeze. Using parchment paper will give you a clean lift once your mixture is cooled.
Step 2: In a microwave-safe bowl, combine the packed light brown sugar, unsalted butter (cut into pieces for easier melting), vanilla extract, cinnamon, salt, and nutmeg. Microwave on high for 30-60 seconds, or until the butter is completely melted and the mixture is bubbly. Keep a close eye on it to prevent the butter from splattering. Once removed from microwave, combine all the ingredients well until evenly mixed.
Step 3: Add the crumbled graham crackers to the melted butter mixture and stir until evenly coated. Make sure all the graham cracker pieces are coated in the buttery mixture. This ensures that the topping will be evenly crispy and flavorful. Spread the coated graham crackers evenly onto the prepared baking sheet. Sprinkle the granulated sugar evenly over the graham cracker mixture. This will help the topping to caramelize and become extra crispy.
Step 4: Bake in the preheated oven for 10-12 minutes, or until the topping is golden brown and fragrant. Keep a close eye on it to prevent it from burning. Remove from the oven and allow to cool completely on the baking sheet. As the topping cools, it will become even crispier. Once cooled, break the topping into smaller pieces for easier serving.
Step 5: While the topping is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure the cream cheese is fully softened to avoid lumps in the filling. Add the instant cheesecake pudding mix and beat until combined. Gradually add the French vanilla creamer, beating until the mixture is smooth and creamy. Avoid over-mixing, as this can cause the filling to become too thin. Gently fold in the diced peaches. Be careful not to crush the peaches.
Step 6: To assemble the salad, either chill in the refrigerator until it cools, or serve immediately, spooning the cheesecake mixture into a serving bowl or individual dishes. Sprinkle generously with the cooled graham cracker crumble topping. For the best flavor and texture, chill the salad for at least 30 minutes before serving to allow the flavors to meld together. The graham cracker crumble can be sprinkled just before serving to maintain its crispness.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Complexity: Medium
- Ingredient Accessibility: Easy
- Time Commitment: Low
- Kid-Friendly: Yes
Serving Suggestions:
- Serve chilled as a refreshing dessert on a warm day.
- Spoon into individual parfait glasses for an elegant presentation.
- Pair with a scoop of vanilla ice cream or whipped cream for an extra decadent treat.
- Serve as part of a dessert buffet at a potluck or barbecue.
- Garnish with fresh mint leaves or a sprinkle of cinnamon for added visual appeal.
Tips:
- Use ripe but firm peaches for the best texture.
- Make the graham cracker topping ahead of time and store it in an airtight container to keep it crisp.
- If you don’t have French vanilla creamer, you can substitute with regular milk or heavy cream, adding a teaspoon of vanilla extract.
- For a richer flavor, add a splash of bourbon or rum to the cheesecake filling.
- To prevent the graham cracker topping from becoming soggy, add it just before serving.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
30-32 minutes (plus chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)
- Calories: Approximately 350-400 per serving
- Protein: 5-7 grams per serving
- Sodium: 200-250 mg per serving
Conclusion
This Peach Cobbler Cheesecake Fruit Salad is a delightful and unexpected dessert that’s sure to impress. It’s the perfect combination of creamy, sweet, and crunchy, and it’s incredibly easy to make. Whether you’re looking for a refreshing dessert for a summer gathering or a unique treat to satisfy your sweet tooth, this recipe is a winner. Don’t be afraid to customize it with your favorite fruits, spices, or flavorings to create your own signature version. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use canned peaches instead of fresh peaches?
A: While fresh peaches are highly recommended for the best flavor and texture, you can certainly use canned peaches in a pinch. Be sure to use peaches packed in juice, not syrup, and drain them well before adding them to the cheesecake mixture. Canned peaches tend to be softer than fresh peaches, so be extra gentle when folding them in to avoid making the salad mushy. Also, canned peaches are very high in sugars, which could influence the flavor
Q2: Can I make this salad ahead of time?
A: Yes, you can definitely make this salad ahead of time! In fact, it’s often better after it has had a chance to chill for a few hours, as this allows the flavors to meld together. However, it’s best to add the graham cracker topping just before serving to prevent it from becoming soggy. You can prepare the cheesecake filling and peach mixture up to 24 hours in advance and store it in the refrigerator. Store the graham cracker topping separately in an airtight container.
Q3: Can I substitute the instant cheesecake pudding mix with something else?
A: If you can’t find instant cheesecake pudding mix, you can substitute it with vanilla pudding mix. However, keep in mind that the flavor will be slightly different. You can also add a tablespoon or two of cream cheese powder to enhance the cheesecake flavor. Another option is to use a homemade cheesecake filling by combining cream cheese, sugar, vanilla extract, and a touch of lemon juice.
Q4: Can I use different types of fruit in this salad?
A: Absolutely! This recipe is very versatile, and you can easily adapt it to use your favorite fruits. Berries like blueberries, raspberries, and strawberries are excellent additions. Nectarines, plums, and apricots also work well. For a tropical twist, try adding pineapple, mango, or kiwi. Just be sure to cut the fruit into bite-sized pieces and adjust the sweetness to your liking.
Q5: How long will this salad last in the refrigerator?
A: This Peach Cobbler Cheesecake Fruit Salad will last for up to 3 days in the refrigerator, stored in an airtight container. However, the graham cracker topping may lose its crispness over time, so it’s best to add it just before serving. Keep in mind that the peaches may also release some moisture as they sit, so the salad may become slightly watery after a couple of days.
