Description
Delight in these Peach Cobbler Cheesecake Bars, a perfect fusion of creamy cheesecake and spiced peach cobbler flavors. A buttery graham cracker crust topped with a smooth cream cheese layer and marbled with cinnamon-spiced peaches delivers a decadent dessert that’s ideal for any occasion.
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 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 after baking.
- Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust layer.
- Make Cheesecake Mixture: In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully incorporated.
- Assemble Cheesecake Layer: Pour the cheesecake batter over the prepared crust and spread it out evenly with a spatula.
- Prepare Peach Mixture: In a separate bowl, combine chopped peaches with cinnamon, brown sugar, cornstarch, and lemon juice. Stir thoroughly so the peaches are fully coated with the mixture.
- Add Peach Topping: Drop spoonfuls of the peach mixture evenly over the cheesecake layer. Using a knife or skewer, gently swirl the peaches into the cheesecake layer to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the center is set and no longer jiggly.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours to firm up before slicing into 16 bars.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in your cheesecake batter.
- Draining the peaches well is important to prevent excessive moisture in the cheesecake layer.
- For best results, chill the bars overnight to enhance flavor and texture.
- You can substitute fresh peaches for canned if in season; just add a bit of extra cornstarch to compensate for the added moisture.
- Use parchment paper with overhang on the sides of the pan to lift the bars out easily after chilling.
