Peach Cobbler Cheesecake Bars are a delightful fusion of two classic desserts, blending the creamy richness of cheesecake with the sweet, fruity goodness of peach cobbler. This recipe is perfect for summer gatherings, potlucks, or simply satisfying your sweet tooth on any occasion. With a buttery crust, creamy filling, and luscious peach topping, these bars are sure to impress your guests with their inviting aroma and mouthwatering taste. Each bite offers a harmonious balance of textures and flavors, making them an ideal dessert for any dessert lover.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
16 oz cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, preferably at room temperature
1 cup sour cream
2 cups fresh peaches, peeled and sliced (or canned peaches, drained and rinsed)
¼ cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly with cooking spray or butter.
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir in the melted butter until combined and crumbly. Press the mixture firmly into the bottom of the baking dish and bake for 10-12 minutes until lightly golden.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until fluffy. Add the vanilla extract and mix. Add the eggs one at a time, mixing on low. Stir in the sour cream until smooth.
Once the crust is baked and slightly cooled, pour the cheesecake filling over the crust, spreading evenly. Bake for 25-30 minutes until the center is set. Turn off the oven and leave the cheesecake inside for an additional 10 minutes.
While the cheesecake is baking, combine the sliced peaches, brown sugar, cinnamon, and lemon juice in a bowl and toss until well coated.
Remove the cheesecake from the oven, spoon the peach mixture evenly over the cheesecake layer, and bake for an additional 10-15 minutes until peaches are tender and bubbly.
Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight. Cut into squares and serve chilled or at room temperature.
