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Peach Cobbler Cheesecake Bar Swirl

A delightful dessert combining summer peaches and creamy cheesecake, with a buttery graham cracker crust and a crunchy streusel topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Treat
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs Use store-bought or homemade
  • 1/3 cup unsalted butter, melted To create a base for the cheesecake layers
Cheesecake
  • 16 oz cream cheese, softened Ensure it's at room temperature for easy mixing
  • 1/2 cup sugar Granulated sugar works best
  • 2 large eggs Add one at a time while mixing
  • 1 tsp vanilla extract For flavor enhancement
Peach Layer
  • 2 cups peaches, diced (fresh or thawed frozen) Fresh is recommended if in season
  • 1/3 cup sugar To sweeten the peach layer
  • 1 tsp cinnamon Adds warmth and spice
  • 1 tbsp cornstarch Helps to thicken the peach mixture
Streusel
  • 1/2 cup flour All-purpose flour recommended
  • 1/3 cup brown sugar For a richer flavor
  • 1/4 cup cold butter Cut into small crumbs

Method
 

Preparation
  1. Preheat your oven to 325°F and prepare a 9x13-inch pan.
  2. Combine the graham cracker crumbs with the melted butter, then press firmly into the prepared pan.
  3. Bake the crust for 10 minutes until set and lightly browned.
Make the Cheesecake Layer
  1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the eggs one by one, mixing well after each, then stir in the vanilla extract.
  3. Pour the cheesecake mixture over the warm crust.
Prepare the Peach Layer
  1. Toss diced peaches with sugar, cinnamon, and cornstarch.
  2. Spoon the peach mixture over the cheesecake layer evenly.
Make the Streusel Topping
  1. Mix flour and brown sugar, then cut in the cold butter until crumbly.
  2. Sprinkle the streusel over the peach layer.
Bake the Bars
  1. Bake for 40 to 45 minutes until the streusel is golden and the cheesecake is set with a slight jiggle.
Cool and Chill
  1. Let the dessert cool completely at room temperature.
  2. Cover and refrigerate for at least 3 hours before slicing into 16 bars.

Notes

Serve with whipped cream, vanilla ice cream, or fresh berries. Store in the refrigerator for up to 5 days or freeze for up to 3 months.