PEACHES AND CREAM CHEESECAKE CRUMBLE

Peaches and Cream Cheesecake Crumble image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 12

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 370, Carbohydrate 51 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 35 g, TransFat 1/2 g