Peach Cheesecake Cobbler
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"I created this flavorful dessert after making Cherry Dump Cake for the first time a few months ago. While the dump cake was great for a cold winter evening, this version, made with peaches and dollops of almond cheesecake, is truly spectacular for a summertime treat. It is quick to prepare, decadently delicious, transports easily, and serves a small crowd. Absolutely perfect for your next potluck!"
- 1 can Non-stick cooking spray
- 1 teaspoon Almond extract, divided use
- 1 cup Granulated sugar, divided use
- 3 cups Water
- 24 ounces Frozen sliced peaches, semi-thawed and diced
- 1 15.25 oz, Box white cake mix
- 8 ounces Package, Cream cheese softened
- 3 tablespoons All-purpose flour
- 1 large Egg
- 1 cup Unsalted butter, melted
Heat oven to 350 degrees. Spray a 13x9-inch baking dish or pan with cooking spray.
In a large bowl, stir together teaspoon extract, cup sugar, and water. Stir in peaches then pour evenly into prepared dish. Sprinkle with 1/2 of dry cake mix.
In a small deep mixing bowl, beat remaining 1/2 cup sugar, 1/4 teaspoon extract, and cream cheese on low speed until smooth. Add flour and egg. Beat on low speed until smooth. Drop by teaspoonfuls over cake mix. Sprinkle with remaining cake mix then drizzle evenly with melted butter.
Bake for 35-40 minutes or until top is golden brown. Serve warm or at room temperature. Serves 12-16.
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