Say farewell to summer with these Sweet and Simple Peach Cheesecake Bars. Homemade cake batter is topped with a luscious cheesecake layer and a homemade peach pie filling, then topped with another layer of cake batter. You’ll be going back for seconds AND thirds! But shhhh! Who’s counting?
Summer is quickly coming to a close in our neck of the woods. The evenings are starting to become a tad bit cooler and we are waking up to 60 degree weather every morning. This change in weather reminds me that summer is on it’s way to saying ‘goodbye,’ only to be replaced by autumn in all of it’s wonderful pumpkin glory. Last week, Husband Man and I purchased an 18 pound box of fresh Colorado peaches from a local farmer here in town. I couldn’t let summer leave without sharing this lovely recipe for these peach cheesecake bars, made with 5 of these peaches. If you enjoy the taste of peach cobbler and are in love with cheesecake, then you will totally enjoy this recipe! It’s like cobbler literally met and married cheesecake and produced this wonderful creation! Don’t believe me? Try it out and see for yourself 🙂
Sweet and Simple Peach Cheesecake Bars
Serving Size: 1 bar
- 1 cup of unsalted butter room temperature
- 2 cups of sugar
- 4 eggs room temperature
- 1 tsp. vanilla extract
- 3 cups of all purpose flour
- 1 tsp. salt
- 21 ounce can of peach pie filling OR homemade filling (see Libby's Notes)
- For the cheesecake layer:
- 8 oz. block of cream cheese room temperature
- 1/2 cup of sugar
- 1 tsp. vanilla extract
- 1 egg
Preheat oven to 375 degrees and grease a 9x13 inch baking dish.
To make the cake batter, cream together butter and sugar. Add the 4 eggs and vanilla extract. Beat until well combined and smooth.
In a separate bowl, mix together the flour and salt. Add this mixture to the creamed butter. Mix until everything is well combined.
In another bowl, mix together all of the ingredients for the cheesecake layer as stated above.
Spread half of the cake batter onto the greased baking dish.
Top with the entire cheesecake mix.
Top the cheesecake mix with the peach pie filling.
Place spoonfuls of the rest of the cake batter on top of the filling.
Bake for an hour and a 15 minutes or until the cake looks set, no longer jiggly, and a toothpick inserted comes out clean.
Let the bars cool completely and refrigerate for a few hours before serving.
Try our family's recipe for homemade peach pie filling HERE!
Time Saving Tips:
This is a labor intensive recipe. To cut down on time, make the homemade peach pie filling and the cheesecake layer the day before. Then continue with the rest of the recipe.
The cake batter part of the recipe will be super thick. Even though it is thick, it is possible to spread it onto the baking pan evenly. When it comes to the end of the recipe, I normally just 'plop' spoonfuls of the batter onto the peach filling in random areas. When it bakes, it will all spread out evenly.
Adapted from The Recipe Critic
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