Have a surplus of peaches? Try making a cool 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.