This is a fun new take on the classic peach cobbler by adding a cream cheese mixture before cooking. It adds a creamy, tangy layer, topped with the sweet cake streusel. Serve warm or cold, its great either way!
6-8 cups sliced peaches You can use 2 29 oz. cans of peaches if cant get fresh
1 pkg White cake mix
1/3 cup butter
2 large eggs
8 oz cream cheese Best at room temperature
1/3 cup sugar
1 tsp vanilla
Begin by preheating your over to 350°
Peel and slice your peaches if you are using fresh, if using canned, drain them as best you can.
Take one egg, butter and the white cake mix and use a fork to mix it all together. It will be crumbly but stick together as well
Spray your pan with nonstick spray
reserve 1 1/2 cup of the cake mixture. Set it aside for later. Take the remaining and press it into the bottom of your 9 by 13 sheet pan.
Bake in the oven for 10 minutes.
While the base is cooking, mix your cream cheese, egg, vanilla and sugar with a hand mixer or KitchenAid. Make sure that it is mixed well, and smooth.
Take your pan out of the oven, add your peaches(you can add more or add less if desired. Top the peaches with the cream cheese mixture.
Take the remaining cake mixture and spread it across the top of the peaches and cream cheese.
Bake in the oven for 30 minutes, or until its golden brown on top.
Let is cool for at least 30 minutes before eating. I like it served warm and cold. Its so good!