Description
A summer dessert fusing cheesecake and peach cobbler in bar form. Buttery graham cracker crust, velvety cheesecake layer, and juicy caramelized peaches in a portable, shareable format.
Ingredients
1 package (3.4 oz) graham crackers
1/2 cup (113g) unsalted butter, melted
16 oz (454g) cream cheese, softened
1/2 cup sugar + 1 tsp sugar mixed with 2 tbsp cornstarch
3 large eggs
20 oz canned peaches, drained (or 6 fresh, ripe peaches)
1 tsp vanilla extract (non-alcoholic), optional
2 tbsp flour
Instructions
Preheat oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper.
Pulse graham crackers in food processor until fine crumbs form. Mix with melted butter until crumbly dough forms. Press evenly into prepared pan.
In a bowl, beat cream cheese until smooth. Add sugar mixture and eggs, blending until completely combined. Add vanilla and mix.
Pour cheesecake layer over crust. Drop spoonfuls of peach filling (mashed peaches + sugar-cornstarch mix) on top. Sprinkle flour on fruit.
Bake 40 minutes until crust is golden and center is just set. Cool completely before cutting.
Notes
Use gluten-free graham crackers if needed
Vegan option: substitute coconut oil for butter
Fresh peaches require 15-20 minutes of extra prep time
Peel and slice canned peaches before using
- Prep Time: 30
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg