Description
These Peach Cobbler Cheesecake Bars combine the best of both worlds: a buttery shortbread crust, a creamy cheesecake filling with juicy peaches, and a sweet, crumbly topping. Perfect for any occasion, they offer a delightful blend of textures and flavors.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter softened
- 3 peaches pitted, peeled, and thinly sliced
- 12 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar packed
- 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. Line a 9×13 baking dish with foil, spray with cooking spray, set aside.
- Stir together the flour, powdered sugar, and cinnamon together in a large bowl until combined.
- Slice the butter and add it to the bowl, using a pastry cutter, cut the mixture together until combined.
- Press the dough into the bottom of the baking dish. Bake for 20 minutes until set. Set aside.
- Layer the sliced peaches on top of the crust.
- Place the cream cheese in a large bowl and mix it until smooth with an electric hand mixer. Add the sugar and mix it in until combined.
- Add the eggs one at a time, mixing the first one in before adding the next. Mix in the vanilla.
- Pour this mixture over the peaches.
- In a large bowl, stir together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt until combined.
- Add the melted butter and using a fork, stir it together until it is combined, forming crumbles.
- Sprinkle this mixture over the cheesecake layer.
- Bake for 45-55 minutes until the top is lightly golden brown and the cheesecake is set. If there is a very slight jiggle right in the center that’s okay. Let cool completely on the countertop then place in the refrigerator until set.
Notes
- These can be served at room temp, warm, or cold! I prefer them cold but that is a personal preference.
- The juicy peaches really stand out in these cheesecake bars, the crumbly top along with the shortbread crust gives a great textural element in contrast with the soft peaches and cheesecake.
- You can also add ½ teaspoon almond extract to the cheesecake layer. Adding nuts such as chopped pecans or chopped/sliced almonds to the topping would be fabulous as well.
- Canned peaches can be used, see my tips above.
- These can be frozen, again see my tips above.
- Category: Dessert
- Method: Baking
- Cuisine: American