Sunday, February 28, 2010

Peachy Cream Cobbler

This is my absolute favorite cobbler recipe. Peaches baked with cream cheese, cake and heavy cream - what could be better on a cold winter night.

2 large cans sliced peaches (or approx 5 cups of your own home-canned peaches)
1 1/2 cups powdered sugar
1 8oz package cream cheese
1 box yellow cake mix
1/2 tsp cinnamon
1/2 cup butter
1/2 pint heavy whipping cream


Pre-Heat oven to 350 F.
Spray a 9x11 glass casserole dish with non stick spray.
Beat the cream cheese and powdered sugar together until fully combined
Drain the peaches and pour them into the bottom of the greased dish.
Using a spoon dollop the cream cheese across the peaches.
Pour the cake mix evenly over the top of the peaches and cream cheese. This will completely cover the peaches.
Sprinkle the cinnamon evenly across the cake mix.
Slice the butter into chunks distribute them on top of the cake mix.
pour over the heavy cream.
Place in the oven and cook for 40-60 minutes. Until golden brown on top and cake has cooked.
After removing from the oven allow the cobbler to "set-up" for 10 minutes before serving.
Serve warm with Vanilla icecream.


  1. I am totally making this. I have all those canned peaches and I have never made cobbler with cream cheese before.

  2. you will have to let me know how it works out for you Rachelle

  3. Seriously, every time I make this everyone goes mental. It is so darn good!!!