Fresh peach season is quickly fizzling out. Thank goodness I've made my year's supply of Spiced Peach-Ginger jam. I had a few peaches left and I debated on what to make with them. I always love a good peach cobbler. Buuuuuuuuuuut, Pinterest reeled me in to make this recipe.
Peach and cream cheese? Um, yeah! In an unusual twist, for me, this recipe uses a boxed Yellow Cake Mix. (Do I hear hissing?) I know, I know... I'm usually a big fan of making scratch cakes. Once in a while, though, I'll reach for a box of Duncan Hines Cake mixes. Gotta love 'em for their convenience-- like when you're going to a dinner-- and you offer to bring dessert and realize that work has drained most of your energy.
The recipe also used canned peaches. I didn't have any, so I improvised and lightly poached some peeled, fresh sliced peaches in some water. Since I had a jar of Vanilla Bean Paste, I decided to add a teaspoon to the mix, and then tossed in a cinnamon stick. Why not? It sort of made up for my cake mix short cut, right?
After poaching them for a few minutes, I drained them and reserved the liquid.
One box of yellow cake mix goes into a bowl. Add some melted butter and an egg and mix with a fork.
Press half the mixture into a prepared baking pan, and bake at 350 for 10 minutes. In the meantime, blend one brick of cream cheese, vanilla, sugar and egg.
Blend, until creamy. I gotta tell you about this OXO Good Grips Egg Beater. I love it, especially when I don't feel like setting up my stand mixer. It's great for mixing up small batches of whipped cream, too.
I thought that the cream cheese mixture was a wee bit thick, so I added about 1/4 cup of the reserved peach water (plus, I hoped to add a little more peach flavor).
Layer the peaches, and then evenly pour the cream cheese on top and spread out to the edges.
Add the reserved crumbs and sprinkle on top: Bake at 350 for 30 minutes, or until golden brown.
TASTING NOTES: My own opinion-- this is super sweet. The rest of my guests liked this dessert, but it is also very rich. A little goes a long way. I think some lightly sweetened whipped cream would be perfect on top. I would make this again, and I'll try using some cherry pie filling-- however, I'm going to try making this Yellow Cake Mix, from scratch.
For a potluck, it's an easy dessert to make. It'll definitely scratch that sweet tooth itch, too.
So, is it too late in the season to post a Strawberry-Rhubarb crisp recipe that I made? I can't believe that Fall is almost here!