Peach Cobbler Cheesecake Fruit Salad

Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium microwave-safe bowl, mix together the 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 the crumbled graham crackers into the mixture until they’re well coated. Spread this mixture onto the prepared baking sheet and sprinkle with granulated sugar for an extra crispiness.

Bake until golden brown, usually about 10-12 minutes. Let it cool.

While the topping bakes, in a tall bowl (like an 8-cup glass measuring cup), use an electric mixer to blend the cream cheese until smooth. Even if it sticks to the beaters, keep going; it’ll smooth out.

Add the 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 it’s all smoothly combined into the cream cheese mixture. Keep mixing until it’s all smooth.

Gently fold the peaches into the cheesecake mixture. Chill until ready to serve or serve immediately.

Just before serving, add the prepared topping and stir to combine. Enjoy!