Peach Cobbler Cheesecake Bars

• servings: 12 servings
• active time: 30 minutes
• total time: 3 hours 40 minutes

Ingredients

2 cups all-purpose flour

1/2 cup powdered sugar

1/2 tsp ground cinnamon

1 cup unsalted butter (softened)

3 peaches (pitted, peeled, and thinly sliced)

12 oz cream cheese (softened)

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/4 cup light brown sugar (packed)

1/4 cup granulated sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg (optional)

1/4 tsp fine sea salt

1/2 cup unsalted butter (melted)

Directions

Preheat the oven to 350°F. Line a 9x13 baking dish with foil, spray with cooking spray, set aside.

Stir together the flour, powdered sugar, and cinnamon together in a large bowl until combined.

Slice the butter and add it to the bowl, using a pastry cutter, cut the mixture together until combined.

Press the dough into the bottom of the baking dish. Bake for 20 minutes until set. Set aside.

Layer the sliced peaches on top of the crust.

Place the cream cheese in a large bowl and mix it until smooth with an electric hand mixer. Add the sugar and mix it in until combined.

Add the eggs one at a time, mixing the first one in before adding the next. Mix in the vanilla.

Pour this mixture over the peaches.

In a large bowl, stir together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt until combined.

Add the melted butter and using a fork, stir it together until it is combined, forming crumbles.

Sprinkle this mixture over the cheesecake layer.

Bake for 45-55 minutes until the top is lightly golden brown and the cheesecake is set. If there is a very slight jiggle right in the center that’s okay. Let cool completely on the countertop then place in the refrigerator until set.

Nutrition

• Calories: 567 kcal
• Total Fat: 34 g
• Saturated Fat: 20 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 133 mg
• Sodium: 161 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 2 g
• Total Sugars: 30 g
• Protein: 7 g