Cream Cheese Crumb Dessert
A creamy 13x9 inch dish potluck dessert
Servings 24
Cost 5
Equipment
Ingredients
- 2 cups all-purpose flour (280 grams)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup sugar (100 grams)
- 2 sticks minus 1 tablespoon unsalted butter (15 tablespoons) (200 grams)
- 4 large egg yolks
Cheese Filling
- 2 cups whipping cream
- 1 cup sugar (200 grams)
- 1 package French vanilla flavored instant pudding (3 oz)
- ¾ cup sour cream (170 grams)
- 1 block cream cheese (8 oz), softened (240 grams)
- 1 cup Greek yogurt (240 grams)
- 1 20 oz can crushed pineapple, very well drained and patted dry (optional)
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch glass dish and have ready a rimmed sheet pan as well.
- In the bowl of a food processor, pulse the flour, baking powder, salt and sugar to mix. Add the chunks of butter and pulse until crumbly, then add the egg yolks and pulse until blended.
- Dump half of the mixture into the 13x9 inch dish and press down flat. Dump remaining crumbs onto the baking sheet and press into a slab lightly. You will be baking and crumbling them, so no need to do this neatly.
- Bake the crust and the crumbs together for about 20 minutes or until golden. Keep an eye on them and shield if you need to by laying a piece of foil over. Let cool, then break up the crumbs on the baking sheet.
- In the bowl of a stand mixer using the whisk attachment, beat the cream until stiff peaks form. Scrape it into another bowl to wait.
- To the stand mixer bowl, no need to clean, add the sugar, instant pudding mix, sour cream, softened cream cheese and yogurt. Beat until well blended, then fold in the whipped cream. If using pineapple, fold that in.
- Spread the creamy mixture over the baked crumb crust, then sprinkle the crumbs over the top. Cover and chill for 4 to 6 hours or overnight.
