Description

A delicious fusion of a buttery cobbler topping and a smooth, tangy cheesecake layer with fresh peaches. This dessert is easy to make, perfect for summer gatherings, and tastes even better after chilling.

Ingredients

Scale

1 ½ cups All-Purpose Flour
½ cup Unsalted Butter, softened
¼ cup Granulated Sugar
A pinch of Salt
8 ounces Full-Fat Cream Cheese, softened
¾ cup Granulated Sugar
2 Large Eggs, room temperature
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
4 medium Fresh Peaches, peeled and sliced
1 cup All-Purpose Flour (for topping)
1 teaspoon Baking Powder
½ teaspoon Salt (for topping)
½ cup Unsalted Butter, melted (for topping)
½ cup Granulated Sugar (for topping)
1 teaspoon Cinnamon
¼ teaspoon Nutmeg

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
In a medium bowl, combine 1 ½ cups flour, ¼ cup sugar, and a pinch of salt. Cut in ½ cup softened butter until the mixture resembles coarse crumbs. Press firmly into the bottom of the prepared pan.
Bake the crust for 10 minutes until lightly golden. Remove from oven and reduce heat to 325°F (160°C).
In a large bowl, beat 8 ounces cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, mixing on low speed just until incorporated. Stir in vanilla and lemon juice.
Pour the cheesecake mixture over the warm crust and spread evenly.
Arrange sliced peaches in a single layer over the cheesecake filling.
In a separate bowl, whisk 1 cup flour, 1 teaspoon baking powder, and ½ teaspoon salt. In another bowl, mix ½ cup melted butter, ½ cup sugar, cinnamon, and nutmeg. Stir wet ingredients into dry ingredients to form a dough.
Drop spoonfuls of the cobbler dough over the peaches and cheesecake layer.
Bake for 45-50 minutes until the top is golden brown and edges are bubbly. Tent with foil if browning too quickly.
Cool in the pan on a wire rack for at least 1 hour, then refrigerate for at least 4 hours (preferably overnight) before slicing.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix the cheesecake batter to avoid cracking. The bars must be chilled thoroughly before cutting for clean slices. Can be stored in the fridge for up to 5 days or frozen for up to 2 months.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 350
Sugar: 30
Sodium: 150
Fat: 18
Saturated Fat: 10
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: peach cobbler, cheesecake bars, summer dessert, easy baking, cream cheese, peaches, cobbler topping, make-ahead dessert