Peach Cobbler Cheesecake Recipes
PEACH COBBLER CHEESECAKE BARS
Peach cobbler and cheesecake is an extraordinary combination. The peaches are bursting with sweet, fresh flavor, and the cheesecake filling is creamy and luscious. Together, they are divine!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
- Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
- Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
- Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 24.3 g, Cholesterol 34.6 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 161.2 mg, Sugar 14.6 g
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- In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.
- Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.
- Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
- While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar, salt and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.
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- Prepare the Crust: Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl until evenly combined. Transfer to prepared pan, pressing crumbs along bottom and up sides of pan. Bake in preheated oven until set and light golden, about 10 minutes. Let cool on a wire rack 30 minutes (do not turn off oven).
- Meanwhile, prepare the Filling: Beat cream cheese and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until just smooth, about 1 minute. Scrape down sides of bowl using a rubber spatula. Add sour cream and vanilla, beating until just combined and smooth, about 1 minute. Add eggs 1 at a time, beating on low speed until just combined, about 30 seconds. Do not overbeat. Fold in chopped peaches. Set aside until ready to use.
- Pour Filling over cooled Crust; gently jiggle pan to level. Place cheesecake in a slow cooker liner; place cheesecake in liner in a roasting pan large enough to fit springform pan with at least 2 inches around all sides. Place roasting pan in oven; carefully pour enough boiling water into roasting pan around cheesecake to fill halfway up sides of springform pan (be careful to not let any water get into slow cooker liner). Bake at 350°F until cheesecake is just set on top, about 35 minutes.
- While cheesecake bakes, prepare the Topping: Stir together sliced peaches, brown sugar, butter, lemon juice, cornstarch, and cinnamon in a small saucepan. Cook over medium, stirring occasionally, until mixture thickens, about 5 minutes. Remove from heat; set aside.
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