We are totally thrilled to introduce you guys to Amber from Dessert Now, Dinner Later! If you follow us on Pinterest, then you have definitely seen her recipes before because I pin them like every day! Not only does she share great recipes but they are always unique and beautifully photographed. Our type of blog. Now check out this yumminess…..
Hi Pretty Providence readers! My name is Amber & I blog over at Dessert Now, Dinner Later! I am thrilled to be here today to share a fun & frugal recipe with you all.
If you are like me, you like to keep cake mixes on hand in your pantry, along with cans of fruit. I always buy those things on clearance when the stores have their case lot sales.
Cobbler is one of my favorite summertime desserts b/c it’s something you can make in a dutch oven while camping & I love to go camping! Today’s recipe is similar to most cobblers, using the canned fruit & cake mixes that you keep in your pantry, but it’s fancied up with some cheesecake batter. You heard me right, CHEESECAKE BATTER. This isn’t your typical fruit cobbler, it’s Peaches & Cream Cobbler. It tastes as good as it sounds! You are going to love this fun, new dessert to try.
Peaches & Cream Cobbler
Recipe from Rachel Schultz & re-written by: Amber (Dessert Now, Dinner Later!)
- 1 box yellow cake mix
- 1/3 cup butter
- 2 large eggs, divided
- 1 (29oz) can peaches in natural juices
- 8 oz cream cheese
- 1/3 cup sugar
- 1 tsp vanilla
- Vanilla Ice Cream
- In a stand mixer with the paddle attachment, cut the butter into the cake mix until crumbly. Then add ONE egg & mix until just combined. Reserve 1/2 cup of the crumble for the topping.
- Grease a 9×13″ pan & press the remaining crumble into the bottom of the pan. Bake at 350˚F for 10 minutes.
- Meanwhile, in a bowl with a hand mixer, beat together the cream cheese, sugar, remaining egg & vanilla.
- Drain peaches, cut into cubes & distribute evenly over the top of the cooked crust. Dollop cheesecake batter over the peaches & spread as evenly as you can. Sprinkle with remaining crumble & bake again for 30 minutes until crumble topping is browned & cheesecake is solid when the pan is shaken.
- Serve warm with a scoop of vanilla ice cream & a dash of cinnamon.
*Makes: 12 Servings
Need some more summertime drinks & eats? How about my Frozen Coconut Limeade, Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip, or Eclair Cake? There’s plenty more over at my blog, so come find something you’ll like!
I’m Amber from Dessert Now, Dinner Later! where no one will tattle if you eat your dessert before dinnertime! My blog is where I share favorite recipes, alongside my knowledge & skills as a Culinary Graduate. Don’t be intimidated! My recipes are simple & full of flavor so you can wow your family & friends. I am here to help make your time in the kitchen as stress-free as possible by sharing everything I know. Keep up-to-date with what is going on in my kitchen via: Facebook, Bloglovin’, or Pinterest. Come say, “Hi!” Feel free to ask any questions while you are there. I’d love to help!
Thanks for sharing Amber! We love you, xoxo.