Peach Cobbler Cheesecake Bars
A delightful fusion of creamy cheesecake and sweet peaches, these bars feature a buttery graham cracker crust and a crunchy topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 2 packages cream cheese, softened (8 oz each)
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the peach layer
- 3 cups fresh peaches, sliced Can use canned peaches if drained well.
For the topping
- 1 teaspoon cinnamon
- 0.5 cups all-purpose flour
- 0.25 cups brown sugar
- 0.25 cups oats
Instructions
Preparation
- Start by assembling all your ingredients. Use ripe peaches if possible.
- Preheat your oven to 350°F (175°C).
Cooking the Base
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly coated.
- Press the mixture firmly into a greased 9x13 inch pan to form the crust.
Making the Cheesecake Filling
- Beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Assembling the Bars
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Layer the sliced peaches evenly over the cheesecake filling.
Preparing the Topping
- In a separate bowl, mix the cinnamon, flour, brown sugar, and oats until well blended.
- Sprinkle the mixture generously over the peaches.
Baking
- Bake in the preheated oven for 45-50 minutes or until the top is golden-brown and the filling is set.
Cooling and Serving
- Let cool on a wire rack for 30 minutes, then refrigerate for at least 2 hours before cutting.
- Cut into squares and serve chilled.
Notes
For enhanced flavor, consider marinating peach slices in a bit of sugar and cinnamon. Serve with ice cream or a drizzle of caramel for extra indulgence.