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Peach Cobbler Cheesecake Bars

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Peach Cobbler Cheesecake Bars combine the rich, creamy texture of cheesecake with the sweet, fruity flavor of peach cobbler, topped with a buttery graham cracker crust and a cinnamon crumble.

Ingredients

1 ½ cups (126 g) graham cracker crumbs

6 tablespoons unsalted butter, melted

¼ cup (50 g) granulated sugar

2 packages (8 ounces each) cream cheese, room temperature

2 large eggs, room temperature

⅓ cup (67 g) granulated sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

2 cups (332 g) diced peaches, fresh or frozen (thawed if frozen)

¾ cup (94 g) all-purpose flour

¼ cup (50 g) light brown sugar, packed

1 teaspoon cinnamon

¼ teaspoon kosher salt

5 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 9x9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan.
  3. In a large bowl, beat the cream cheese, eggs, sugar, vanilla extract, and salt with a hand mixer until smooth and creamy. Spread this mixture evenly over the prepared graham cracker crust.
  4. Evenly scatter the diced peaches over the cheesecake filling.
  5. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly. Sprinkle this crumble topping evenly over the peaches.
  6. Bake for 35-40 minutes, or until the bars are set and the top is golden brown.
  7. Let the pan cool completely on a wire rack, about 1 hour. Afterward, refrigerate for at least 1 hour to allow the bars to chill and firm up.
  8. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Slice into 9 bars and serve.

Notes

  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • To make this recipe gluten-free, use gluten-free graham cracker crumbs and ensure other ingredients are certified gluten-free.
  • These bars are best served chilled but can be gently reheated in the microwave for about 15-20 seconds.
  • If using canned peaches, drain and pat them dry before use to avoid excess moisture.
  • Feel free to add a pinch of nutmeg to the crumble topping for a spiced flavor.
  • If you prefer a simpler cheesecake bar, you can skip the crumble topping.
  • For neat slices, use a sharp knife dipped in warm water and wiped dry between cuts.

Nutrition

Find it online: http://recipesbyjanet.com/peach-cobbler-cheesecake-bars/