Peach Cobbler Cheesecake Bars
Peach Cobbler Cheesecake Bars
Introduction
Are you ready for a delicious dessert that combines two favorites in one? Peach Cobbler Cheesecake Bars offer the best of both worlds! They have a creamy cheesecake filling and a sweet peach cobbler topping. Perfect for summer gatherings or any celebration, these bars are sure to impress everyone.
Why Make This Recipe
Making Peach Cobbler Cheesecake Bars is a fantastic choice for many reasons. First, they are easy to make and require simple ingredients. Second, they are a crowd-pleaser. Everyone loves the creamy, tangy cheesecake paired with sweet peaches. Lastly, they can be made ahead of time, making them perfect for parties or family gatherings.
How to Make Peach Cobbler Cheesecake Bars
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup fresh or canned peaches, diced
- 1 cup peach pie filling
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar (optional)
Directions:
- Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press this mixture into the bottom of the prepared dish to form the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts, then gently fold in the diced peaches.
- Pour the cheesecake mixture over the crust and spread it evenly.
- Spoon the peach pie filling over the cheesecake layer. If you want, sprinkle cinnamon and brown sugar on top.
- Bake for 40-45 minutes until set and the edges are golden.
- Cool completely in the dish, then refrigerate for at least 2 hours before slicing into squares.
How to Serve Peach Cobbler Cheesecake Bars
When serving Peach Cobbler Cheesecake Bars, slice them into squares and arrange on a nice serving plate. You can serve them chilled with a dollop of whipped cream or a scoop of vanilla ice cream on the side. They also pair well with a fresh fruit salad.
How to Store Peach Cobbler Cheesecake Bars
To store your Peach Cobbler Cheesecake Bars, cover them tightly with plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze the bars. Just wrap them well and store them in the freezer for up to 3 months.
Tips to Make Peach Cobbler Cheesecake Bars
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Use fresh peaches when they are in season for the best flavor. If using canned peaches, be sure to drain them well.
- For extra flavor, you can add a pinch of nutmeg along with the cinnamon.
Variation
You can easily swap peaches for other fruits like blueberries, cherries, or strawberries. Just adjust the toppings and enjoy a different flavor!
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be slightly different.
2. How do I know when the bars are done baking?
The bars are done when the edges are lightly golden and the center is set.
3. Can I make these bars ahead of time?
Absolutely! These bars can be made a day or two in advance and stored in the refrigerator.
Peach Cobbler Cheesecake Bars
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the cheesecake filling
- 16 oz cream cheese, softened
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup fresh or canned peaches, diced Use fresh when in season for best flavor
For the topping
- 1 cup peach pie filling
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar (optional) For extra sweetness
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press this mixture into the bottom of the prepared dish to form the crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts, then gently fold in the diced peaches.
Baking
- Pour the cheesecake mixture over the crust and spread it evenly.
- Spoon the peach pie filling over the cheesecake layer.
- Sprinkle cinnamon and brown sugar on top if desired.
- Bake for 40-45 minutes until set and the edges are golden.
- Cool completely in the dish, then refrigerate for at least 2 hours before slicing into squares.
