Peach Cobbler Cheesecake Bars
These delightful treats feature a luscious layer of creamy cream cheese filling atop a buttery shortbread crust, all crowned with a sweet crumble topping and fresh peaches. An irresistible dessert that combines the best of two beloved classics.
Ingredients
- For the Crust:
- 2 cups All-purpose flour
- 1 cup Granulated sugar (divided)
- 1 ½ sticks Unsalted butter, softened
- For the Cream Cheese Filling:
- 16 oz Cream cheese, at room temperature
- 2 Large eggs, at room temperature
- For the Peach Layer:
- 3 cups Fresh or canned peaches, sliced
- For the Crumble Topping:
- ½ cup Brown sugar, packed
- 1 teaspoon Ground cinnamon
- (Remaining) All-purpose flour from the 2 cups mentioned for crust and topping
- (Remaining) Granulated sugar from the 1 cup mentioned for crust and filling
- Cold butter (for crumble, not specified quantity in text, but implied from instructions)
Instructions
- Step 1: Prepare the Base. Combine all-purpose flour, granulated sugar, and softened butter in a bowl. Mix until crumbly. Press this mixture evenly into the bottom of your prepared baking dish. Bake for 10-12 minutes until lightly golden.
- Step 2: Create the Creamy Filling. Beat softened cream cheese and remaining granulated sugar until smooth. Incorporate the eggs one at a time, mixing well after each addition. Pour this luscious mixture over the pre-baked base.
- Step 3: Add the Fruit Layer. Arrange the sliced peaches evenly over the cream cheese filling. You can use fresh or canned fruit for this layer.
- Step 4: Make the Topping. In a separate bowl, combine brown sugar, ground cinnamon, and a small amount of all-purpose flour. Cut in cold butter until you have a coarse, crumbly topping. Sprinkle this mixture generously over the peaches.
- Step 5: Bake to Perfection. Bake the Peach Cobbler Cheesecake Bars at 350°F (175°C) for 45-55 minutes. The edges should be set, and the center should have a slight jiggle. Let them cool completely on a wire rack before cutting.