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Undone Peach Cheesecake with Graham Cracker Crumble

Andria
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Undone Peach Cheesecake with Graham Cracker Crumble

Have a surplus of peaches? Try making a cool Undone Peach Cheesecake with Graham Cracker Crumble.

As part of an 11-state summer tour sharing Georgia peaches with the rest of the South, The Peach Truck stopped by Bering’s last week. We wound up splitting an order with friends, which yielded us one-half of a delivery of 25 pounds of fresh peaches (that would be 12 ½ pounds of peaches). A whole lot of peaches. 

While we are loving eating the ripest, sweetest peaches the best way we know how – out of hand – we were not sure we could go through almost 13 pounds of peaches before they turned on us. So we started thinking. Which is how this Undone Peach Cheesecake with Graham Cracker Crumble came to be.

We wanted something cold, creamy, and peachy, all of which the Undone Peach Cheesecake is. Bonus that the “filling” part is no-bake. We also craved some kind of crunchy topping, answered by the Graham Cracker Crumble. It’s like a no-bake cheesecakey-puddingy dessert turned inside-out. Which gives each undone part the chance to be the star of the show. In fact, you might want the super-crisp Graham Cracker Crumble to be its own thing, it’s that good, until you taste it on top of the peachy-cheesecake thing, and then you will want it all.

Undone Peach Cheesecake with Graham Cracker Crumble

For the peach mixture: 

1 8-ounce package cream cheese, softened
¼ cup fresh lemon juice
¼ teaspoon almond extract
1 14-ounce can sweetened condensed milk
1 3.4-ounce box vanilla instant pudding mix
2 cups chopped ripe peaches, peel on (about 5 peaches)

For the graham cracker crumble: 

9 whole graham crackers, broken
½ cup flour
¼ cup sugar
½ teaspoon kosher salt
1 stick unsalted butter, melted
Put the cream cheese, lemon juice, and almond extract in a food processor and blend until smooth. While the processor is running, add the condensed milk gradually through the feeder and blend for 2 minutes, then add the pudding mix and blend for 1 minutes. Turn the processor off, add the chopped peaches, and pulse 3 or 4 times, just until the peaches are chopped but not pureed. Pour into a large bowl, cover with plastic wrap, and refrigerate for 3 to 4 hours, until set.

Line a baking sheet with foil. Preheat the oven to 325°F. Pulse the graham crackers, flour, salt, and sugar in a food processor until finely ground. Through the feed tube, slowly add the melted butter, and mix until clumps begin to form. Spread in a single layer on the baking sheet and bake until golden, about 16 minutes. Let cool (the crumble will crisp as it sits).

To serve, spoon the peach mixture into small bowls and top with the graham cracker crumble.

Editor's note: For more peach inspiration, check out this Summer Peach, Cucumber and Mint Salad, Peach Ice Cream, and Macerated Peaches.

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