Description
A fusion dessert combining a buttery crumb crust, creamy cheesecake layer, and sweet peach cobbler topping. These bars are easy to make, perfect for summer gatherings, and offer the rustic charm of a cobbler with the smooth texture of cheesecake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 3 cups fresh peaches, sliced (or 15 oz canned, drained)
- 1 tablespoon cornstarch
- 2 tablespoons butter, cubed
- 1/4 cup flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper and grease lightly.
- In a medium bowl, combine 1 cup flour, 1/4 cup sugar, 1/2 teaspoon cinnamon, and 1/2 cup melted butter. Stir until resembling coarse sand.
- Press the crust mixture firmly into the bottom of the prepared pan and bake for 10 minutes until lightly golden. Remove and set aside.
- While the crust bakes, toss sliced peaches with 1/4 cup sugar and 1 tablespoon cornstarch. Let sit for 10 minutes.
- In a small bowl, mix 1/4 cup flour, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons cold cubed butter. Rub together with fingers until small clumps form.
- In a large bowl, beat 8 ounces softened cream cheese until smooth. Add 1/2 cup sugar and beat until combined. Mix in 1 egg and 1 teaspoon vanilla extract. Stir in 2 tablespoons sour cream until silky.
- Spread the cheesecake batter evenly over the hot baked crust.
- Spoon the peach mixture over the cheesecake layer.
- Sprinkle the crumbly topping evenly over the peaches.
- Bake for 35-40 minutes until edges are bubbly and golden, and the center is set but slightly jiggly.
- Cool in the pan for at least 1 hour, then refrigerate for at least 2 hours before slicing.
Notes
Ensure cream cheese is fully softened to room temperature to avoid lumps. Do not overmix the cheesecake batter to prevent cracking. For clean cuts, chill bars thoroughly and use a sharp knife wiped between cuts. The bars can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: peach cobbler, cheesecake bars, southern dessert, summer dessert, easy baking, cream cheese, peaches, streusel topping