Peach Cobbler Cheesecake Bars
A delightful fusion of creamy cheesecake and sweet peach cobbler layered on a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups graham cracker crumbs Use plain graham crackers for best results.
- 0.5 cups ½ cup granulated sugar
- 0.5 cups ½ cup unsalted butter, melted Melted for easy mixing.
For the Cheesecake Filling
- 16 ounces 2 packs (8 ounces each) cream cheese, softened Ensure cream cheese is fully softened for a smooth filling.
- 1 cup 1 cup granulated sugar
- 2 large 2 large eggs Room temperature for better mixing.
- 1 teaspoon 1 teaspoon vanilla extract Pure vanilla extract is recommended.
For the Peach Topping
- 2 cups 2 cups fresh or canned peaches, sliced (drained if canned) Can use frozen peaches if thawed and drained.
- 1 tablespoon 1 tablespoon cornstarch To help thicken the peach topping.
- 1 tablespoon 1 tablespoon lemon juice Fresh lemon juice enhances flavor.
- to taste Cinnamon (optional) Sprinkle over the top before serving for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
- Press this mixture firmly into the bottom of a greased 9×13-inch baking pan.
Making Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing after each addition.
- Stir in the vanilla extract until fully combined.
Assembling and Baking
- Pour the cheesecake filling over the prepared crust, spreading it evenly.
- In a separate bowl, toss the peach slices with cornstarch and lemon juice until evenly coated.
- Layer the peach mixture over the cheesecake.
- Bake for 40-45 minutes or until the cheesecake is set around the edges but slightly wobbly in the center.
Cooling and Serving
- Allow the bars to cool to room temperature.
- Refrigerate for at least 2 hours before cutting into squares.
- For extra flair, sprinkle a little cinnamon over the top before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. These bars also freeze well; just wrap tightly in plastic wrap and aluminum foil before freezing, lasting up to two months.