Ingredients
Scale
- 4 cups fresh peaches, peeled and chopped (about 20 ounces, or frozen, thawed)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 oz cream cheese, room temperature
- 14 oz sweetened condensed milk
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 package (8.8 oz) biscoff cookies
- 1 –2 fresh peaches, thinly sliced (optional, for layering)
Instructions
- Combine peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg in a saucepan set over medium heat.
- Cook the mixture for 5-7 minutes until the peaches soften and release their juices.
- In a small bowl, whisk cornstarch with water, then add this to the peach mixture. Stir and cook for an additional 2-3 minutes until it thickens to a cobbler-like filling.
- Remove from heat and let cool to room temperature.
Notes
For a creamier texture, ensure cream cheese is at room temperature before mixing.
Layer additional sliced peaches between the pudding for extra freshness and presentation.
Can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg