Ingredients
Scale
- 4 cups fresh peaches, peeled and chopped
- 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 8.8 oz package 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 over medium heat.
- Cook for 5-7 minutes, stirring until the peaches soften and juices are released.
- Whisk together cornstarch and water in a small bowl, then add to the peach mixture. Continue cooking for an additional 2-3 minutes until thickened.
- Remove the saucepan from heat and let the mixture cool to room temperature.
Notes
Feel free to use frozen peaches if fresh ones are out of season.
For an extra layer of flavor, add a dash of almond extract when cooking the peaches.
This dessert is best served chilled, so consider refrigerating it for at least an hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.