Description
These Peach Cobbler Cheesecake Bars combine the creamy richness of cheesecake with the sweet, spiced flavors of fresh peaches in a delightful graham cracker crust. Perfectly swirled with cinnamon and brown sugar, this easy-to-make dessert offers a delicious twist on classic peach cobbler in a convenient bar form ideal for sharing or enjoying any time.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Peach Topping
- 1 can (15 oz) sliced peaches, drained and chopped
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars once baked.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well, then firmly press this mixture into the bottom of the prepared baking pan to create an even crust layer.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined.
- Assemble the Base Layer: Pour the cheesecake mixture over the graham cracker crust, spreading it evenly with a spatula to cover the entire surface.
- Prepare the Peach Topping: In a separate bowl, combine the chopped peaches with ground cinnamon, brown sugar, cornstarch, and lemon juice. Stir until the peaches are thoroughly coated with the mixture.
- Add the Peach Layer: Drop spoonfuls of the peach mixture evenly over the cheesecake layer. Using a knife, gently swirl the peach topping into the cheesecake mixture to create a marbled effect.
- Bake the Bars: Place the baking pan in the preheated oven and bake for 40-45 minutes, or until the center is set and no longer jiggles significantly when gently shaken.
- Cool and Chill: Allow the bars to cool completely at room temperature. Then refrigerate them for at least 3 hours to firm up before slicing into 16 bars and serving.
Notes
- Use full-fat cream cheese for the best texture and flavor in the cheesecake layer.
- Make sure to drain the canned peaches well to avoid excess moisture that can make the crust soggy.
- For an extra touch, sprinkle a little powdered sugar on top before serving.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Let the bars chill thoroughly to achieve clean slices without crumbling.
