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Creamy Peach Cobbler Cheesecake Slice

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A show-stopping dessert that combines the buttery crispness of peach cobbler with the silky richness of cheesecake, all in easy-to-slice bars. Perfect for celebrations, potlucks, or a comforting treat any time of year.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 16 oz cream cheese, softened
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups ripe peaches, peeled and sliced (fresh, frozen, or canned)
  • 1/3 cup brown sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1 tbsp unsalted butter, diced
  • Juice of 1/2 lemon (about 1 tbsp)
  • Pinch of nutmeg (optional)
  • Whipped cream or vanilla ice cream for serving (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch pan and line with parchment paper.
  2. In a large bowl, combine flour, granulated sugar, cinnamon, and salt for the cobbler crust. Add melted butter and stir until crumbly. Press 2/3 of the mixture into the bottom of the pan; reserve the rest for topping.
  3. In a medium bowl, beat cream cheese until smooth. Add sour cream and granulated sugar; beat until creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Pour cheesecake mixture over the crust and smooth with a spatula. Tap pan gently to release air bubbles.
  5. In a large bowl, toss peaches with brown sugar, flour, cinnamon, lemon juice, and diced butter. Add nutmeg if desired.
  6. Spoon peach mixture evenly over cheesecake layer. Sprinkle reserved cobbler crust mixture on top.
  7. Bake for 40-45 minutes, until top is golden and cheesecake is mostly set (center may jiggle slightly). Tent with foil if browning too quickly.
  8. Cool in pan for 1 hour at room temperature, then refrigerate for at least 2 hours (overnight preferred).
  9. Lift out using parchment edges, slice into bars or squares. Serve chilled or at room temperature, topped with whipped cream or ice cream.

Notes

For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute coconut-based cream cheese and sour cream. Use parchment for easy slicing. If using canned or frozen peaches, drain and dry well. Chill thoroughly for neat slices. Add nutmeg or nuts for variation. Imperfections are normal—cover cracks with extra topping or whipped cream.

Nutrition

Keywords: peach cobbler cheesecake, summer dessert, easy cheesecake bars, potluck dessert, creamy peach bars, show stopper dessert

Find it online: https://jodierecipes.com/creamy-peach-cobbler-cheesecake-slice-recipe-easy-show-stopper-dessert/