Peaches and Cream Cheesecake Bars with Fruit-Spiced Topping Recipe
These irresistible Peach Cobbler Cheesecake Bars combine the creamy richness of cheesecake with the sweet, spiced flavors of fresh peaches in a delightful graham cracker crust. Perfect for any occasion, this dessert offers a luscious, melt-in-your-mouth experience featuring a buttery crust, smooth cheesecake filling, and a warm peach cobbler topping.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz (450 g) cream cheese, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
Peach Cobbler Topping
- 1½ cups fresh peaches, peeled and sliced
- ½ cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking and ensure easy removal of the bars.
- Make the Crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix thoroughly until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared baking pan to form the crust layer.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate. Stir in the vanilla extract and sour cream until the filling is fully combined and smooth. Pour this cheesecake mixture evenly over the crust in the pan.
- Assemble the Peach Cobbler Topping: In another bowl, combine the sliced fresh peaches with the flour, granulated sugar, ground cinnamon, and ground nutmeg. Toss gently to coat all the peach slices evenly with the dry ingredients. Spread this peach mixture evenly over the cheesecake filling layer. Scatter the cold unsalted butter pieces on top to add richness and create a golden crust.
- Bake and Cool: Place the pan in the preheated oven and bake for 45-50 minutes, or until the cheesecake is set and the topping achieves a golden brown color. Remove from the oven and allow the bars to cool completely at room temperature before cutting into 16 squares and serving.
Notes
- For best texture and taste, ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing.
- Peeled peaches help achieve a smoother topping; you can blanch peaches briefly in boiling water to loosen skins if desired.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- These bars can be served slightly chilled or at room temperature depending on preference.
- To make peeling easier, score an X on the peach bottoms before blanching.
Keywords: Peach Cobbler Cheesecake Bars, Peach Dessert, Cheesecake Bars, Peach Cobbler, Summer Desserts, Cream Cheese Dessert
