Peach Cobbler Cheesecake Bars
These peach cobbler cheesecake bars combine the comforting flavors of cheesecake with the nostalgic warmth of peach cobbler, making them perfect for any occasion.
Ingredients
Crust ingredients
- 1.5 cups graham cracker crumbs Adds structure and a slightly sweet crunch
- 0.25 cups granulated sugar Sweetens the crust
- 0.5 cups unsalted butter, melted Binds crust ingredients
Filling ingredients
- 16 oz cream cheese, softened Provides creamy texture and richness
- 0.5 cups granulated sugar Sweetens the filling
- 1 tsp vanilla extract Enhances flavor
- 2 large eggs Adds structure and moisture
- 2.5 cups diced fresh or canned peaches, drained if canned Provides juicy sweetness
- 0.25 cups brown sugar Adds depth of flavor
- 1 tsp cinnamon Adds warmth and spice
- 1 tbsp cornstarch Thickens peach mixture
- 0.5 cups all-purpose flour Stabilizes the filling
Crumb topping ingredients
- 0.25 cups brown sugar For crumb topping, adds flavor
- 0.25 cups unsalted butter, cold and cubed Creates a crumble texture
- 0.25 tsp cinnamon For crumb topping, adds flavor
Instructions
Preparation
- Combine the graham cracker crumbs, ¼ cup granulated sugar, and the melted butter in a mixing bowl. Stir until consistent resembling wet sand.
- Press the crumb mixture firmly into the bottom of a greased 9x13-inch baking dish, ensuring it is packed down evenly.
Cheesecake Filling Preparation
- Preheat your oven to 350°F (175°C). In a bowl, beat softened cream cheese until smooth.
- Add ½ cup granulated sugar and 1 tsp vanilla extract to the cream cheese, blending until creamy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Fold in the diced peaches gently to maintain the creamy texture of the filling.
- Pour the cheesecake and peach mixture over the crust and level with a spatula.
Crumb Topping Preparation and Baking
- In a bowl, combine ¼ cup brown sugar, 1 tsp cinnamon, 1 tbsp cornstarch, and ½ cup flour with ¼ cup cold cubed butter. Mix until coarse crumbs form.
- Sprinkle the crumb topping over the cheesecake layer.
- Bake for approximately 40 minutes or until the topping is golden brown and the cheesecake center is set.
Cooling and Serving
- Allow the bars to cool in the pan on a wire rack. Once cooled, transfer to the refrigerate to chill completely.
- Slice the bars into squares once fully chilled.
Notes
Ensure the cream cheese is at room temperature for a smooth filling. Use ripe, fresh peaches for best flavor. Pack the crust tightly for stability.