Peach Cobbler Cheesecake Bars are a delightful fusion of two classic dessert favorites: peach cobbler and creamy cheesecake. This recipe embodies the essence of summer with its sweet and tangy flavors, making it perfect for potlucks, family gatherings, or simply as a comforting treat after a long day.
Ingredients
Scale:
For the crust:
1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 large egg
For the cheesecake filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
For the peach topping:
2 cups fresh peaches, peeled and sliced (or 1 can of peach slices, drained)
¼ cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish well to prevent sticking.
In a bowl, combine the flour, sugar, baking powder, and salt for the crust. Mix well.
Add the melted butter and egg to the dry ingredients. Stir until combined.
Press the crust mixture into the bottom of the prepared baking dish evenly. Bake for 10-12 minutes until lightly golden.
While the crust is cooling, prepare the cheesecake filling. Beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined.
Pour the cheesecake filling over the cooled crust, spreading it evenly.
In a separate bowl, mix the sliced peaches with brown sugar, cinnamon, and lemon juice until well coated.
Evenly distribute the peach mixture over the cheesecake layer, gently pressing them into the filling.
Bake for an additional 30-35 minutes, or until the cheesecake is set and slightly jiggles in the center.
Remove from the oven and allow the bars to cool at room temperature. Refrigerate for at least 4 hours, preferably overnight.
Before serving, cut into squares and enjoy the creamy peach dessert!
