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Creamy Peach Cobbler Cheesecake Bars

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These creamy peach cobbler cheesecake bars feature a buttery graham cracker crust, silky cheesecake filling, and a sweet, spiced peach topping. Perfect for a quick, easy, and crowd-pleasing homemade dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full crackers), finely crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz (450 g) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 cups fresh peaches, peeled and sliced (or frozen, thawed and drained)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Lightly grease your 9×9-inch pan or line it with parchment paper.
  2. Make the graham cracker crust: Combine graham cracker crumbs and granulated sugar in a bowl. Pour in melted butter and mix until crumbs are evenly coated. Press firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Prepare the peach cobbler topping: In a small saucepan, combine sliced peaches, brown sugar, cinnamon, and lemon juice. Mix cornstarch with 2 tablespoons cold water until smooth, then stir into peach mixture. Cook over medium heat, stirring frequently, until thickened and bubbling (5-7 minutes). Remove from heat and let cool to room temperature.
  4. Make the cheesecake filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined. Avoid overmixing.
  5. Assemble the bars: Pour cheesecake filling over cooled crust and smooth the top. Spoon peach topping evenly over the cheesecake layer. Optionally swirl peaches into filling for a marbled effect.
  6. Bake for 35-40 minutes, until edges are set but center jiggles slightly. Let cool on a wire rack for at least 1 hour, then refrigerate for 3 hours or overnight to set.
  7. Slice and serve chilled. Use a sharp knife wiped clean between cuts for neat bars.

Notes

Press the crust firmly for a crunchy base. Use room temperature cream cheese for smooth filling. Cook peach topping on medium heat and stir frequently to avoid burning. Avoid overbaking; the center should jiggle slightly. Chill bars overnight for best texture and flavor. If peaches release extra juice during baking, blot with a paper towel before serving.

Nutrition

Keywords: peach cobbler, cheesecake bars, creamy dessert, graham cracker crust, easy dessert, summer dessert, homemade dessert

Find it online: https://tinastirs.com/creamy-peach-cobbler-cheesecake-bars-recipe-easy-homemade-dessert/