Imagine the perfect blend of a classic peach cobbler and a creamy cheesecake, all baked into a convenient bar form. That’s exactly what you’ll find in these Peach Cobbler Cheesecake Bars. This delightful dessert combines the warm, comforting flavors of a traditional cobbler with the rich, tangy sweetness of a cheesecake, creating a truly irresistible treat. With their flaky crust, gooey peach filling, and creamy cheesecake layer, they offer a delightful combination of textures and flavors that will satisfy any sweet tooth.
WHY THIS RECIPE WORKS
The combination of flavors in this recipe creates a delightful treat. You can substitute canned peaches if you prefer. Plus, they store well for later enjoyment.
HOW TO COOK PEACH COBBLER CHEESECAKE BARS
INGREDIENTS
For the crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter, softened
For the filling:
- 3 peaches, pitted, peeled, and thinly sliced
- 12 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, melted
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with foil, spray with cooking spray, and set aside.
- In a large bowl, combine the flour, powdered sugar, and cinnamon.
- Slice the butter and add it to the dry ingredients. Use a pastry cutter to mix until the mixture is well combined.
- Press the dough evenly into the bottom of the baking dish. Bake for 20 minutes, or until set. Set aside.
- Arrange the sliced peaches evenly over the baked crust.
- In a large bowl, beat the cream cheese with an electric hand mixer until smooth. Gradually add the granulated sugar, mixing until combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Pour the cream cheese mixture over the layer of peaches.
- In another large bowl, combine the flour, brown sugar, granulated sugar, cinnamon, nutmeg (if using), and salt. Mix until combined.
- Stir in the melted butter until the mixture forms crumbles. Sprinkle this topping evenly over the cheesecake layer.
- Bake for 45-55 minutes, or until the top is lightly golden brown and the cheesecake layer is set. A slight jiggle in the center is acceptable.
- Allow to cool completely on the countertop, then refrigerate until fully set.
NOTES
- These bars can be served at room temperature, warm, or cold, though I prefer them cold.
- The juicy peaches shine in these cheesecake bars, while the crumbly topping and shortbread crust provide a delightful textural contrast to the creamy cheesecake and soft peaches.
- For extra flavor, consider adding 1/2 teaspoon of almond extract to the cheesecake mixture. Chopped pecans or sliced almonds would also make a great addition to the topping.
- Canned peaches can be used as a substitute, as mentioned in the tips above.
- These bars can be frozen; see the tips above for more information.
NUTRITION INFORMATION
- Calories: 567 kcal
- Carbohydrates: 59 g
- Protein: 7 g
- Fat: 34 g
- Saturated Fat: 20 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 9 g
- Trans Fat: 1 g
- Cholesterol: 133 mg
- Sodium: 161 mg
- Potassium: 180 mg
- Fiber: 2 g
- Sugar: 30 g
- Vitamin A: 1272 IU
- Vitamin C: 2 mg
- Calcium: 55 mg
- Iron: 2 mg
HOW TO STORE CHEESECAKE BARS
To store your Peach Cobbler Cheesecake Bars, keep them covered in the pan or transfer them to an airtight container. They will stay fresh for 2-3 days.
For longer storage, you can freeze the bars. After baking and cooling them as directed, wrap each bar individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 2-3 months. When you’re ready to enjoy them, simply defrost in the refrigerator.
TIPS AND TRICKS
- These cheesecake bars can be served at room temperature, warm, or chilled. I personally prefer them cold, but it’s all about your preference!
- The juicy peaches really shine in these bars, while the crumbly topping and shortbread crust create a delightful contrast to the soft peaches and creamy cheesecake.
- For added flavor, consider mixing in 1/2 teaspoon of almond extract into the cheesecake layer. You can also enhance the topping with chopped pecans or sliced almonds for extra crunch.
- Canned peaches can be used as a substitute, as mentioned earlier.
- Remember, these bars can be frozen as noted above for convenient future enjoyment!
