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 and Prepare Baking Sheet**:
– Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- **Make Topping**:
– In a medium microwave-safe bowl, mix together brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg.
– Microwave in 30-second intervals until the mixture is bubbly and the sugar is melted.
– Stir in crumbled graham crackers until well coated.
– Spread the mixture onto the prepared baking sheet and sprinkle with granulated sugar.
– Bake until golden brown, about 10-12 minutes. Let it cool.
- **Prepare Cheesecake Salad**:
– In a tall bowl (like an 8-cup glass measuring cup), use an electric mixer to blend the cream cheese until smooth.
– Add dry pudding mix and beat on high speed until well combined.
– With the mixer on low speed, slowly pour in the creamer, about a tablespoon at a time, until all smoothly combined into the cream cheese mixture. Keep mixing until smooth.
– Gently fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.
- **Assemble and Serve**:
– Just before serving, add the prepared topping and stir to combine.
– Enjoy the delightful combination of flavors in this Peach Cobbler Cheesecake Fruit Salad!