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Peaches and Cream Cheesecake Crumble

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Peaches and Cream Cheesecake Crumble

  • Prep Time 20 min
  • Total 50 min
  • Servings 12
  • Ingredients 7
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Step 
    2
    In large bowl, stir together cookie mix and melted butter until crumbly. Set aside.
  • Step 
    3
    In small bowl, beat cream cheese, 1/4 cup of the sugar and the vanilla until smooth. Set aside.
  • Step 
    4
    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.
  • Step 
    5
    Bake 30 to 35 minutes or until crumble topping is golden brown. Serve warm. Cover and refrigerate any remaining cobbler.

Nutrition

370 Calories
17g Total Fat
3g Protein
51g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
46%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
250mg
10%
Potassium
190mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
5%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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