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Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a medium microwave-safe bowl, combine the brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Stir these together, then microwave in 30-second intervals, stirring in between, until the mixture is bubbly and the sugar has melted.
Mix in the crumbled graham crackers until they are well coated with the sugar mixture.
Spread this mixture onto your prepared baking sheet and sprinkle with granulated sugar. This extra sugar will caramelize into a lovely, crispy coating as it bakes.
Bake in the preheated oven for about 10-12 minutes or until golden brown. Let it cool completely as you prepare the salad.
Make the Cheesecake Salad:
In a large bowl, use an electric mixer to whip the softened cream cheese until smooth. Don’t worry if it initially binds up in the beaters; it will loosen as it blends.
Add the dry pudding mix and continue to mix at high speed until fully combined.
Gradually add the French vanilla creamer, about a tablespoon at a time, with the mixer on low speed. This gradual addition helps prevent the mixture from becoming too runny. Continue to mix until all the creamer is incorporated and the mixture is smooth and creamy.
Gently fold the bite-sized peach pieces into the cheesecake mixture. You can chill this mixture until you’re ready to serve or proceed to the next step for immediate serving.
Combine and Serve:
Just before serving, crumble the cooled topping over the cheesecake salad and gently stir to distribute. This adds a delightful crunch that contrasts beautifully with the creamy cheesecake and soft peaches.
This Peach Cobbler Cheesecake Fruit Salad is a celebration of flavors and textures that are sure to delight anyone lucky enough to try a spoonful. Whether served chilled on a warm day or as a sweet finale to a family dinner, this dessert is sure to be a new favorite!
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