Peach Cobbler Cheesecake Bars
Delicious dessert combining creamy cheesecake filling with sweet peach cobbler topping, perfect for summer gatherings.
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.
Notes
Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.