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 🙂
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups sugar
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon salt
- 21 ounce can of peach pie filling OR homemade filling (see Libby's Notes)
- For the cheesecake layer:
- 8 ounce block of cream cheese room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- 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.
Libby's Notes
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. Recipe Source: Adapted from The Recipe Critic
Nutrition
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Melissa at My Recent Favorite Books says
September 1, 2016 at 10:56 amI love peaches! This looks like a wonderful dessert!
Libby says
September 1, 2016 at 4:05 pmWe love them too! It is soooo good! Especially with fresh ones 🙂
Tiffany Watts says
September 7, 2016 at 3:18 amCheesecake + Peaches..to die for! Thanks, Libby. 🙂
Libby says
September 7, 2016 at 6:59 amVery welcome 🙂
Libby says
December 22, 2016 at 8:50 amThese bars are very well worth the time it takes to make them! We love them here!
Wendy Towell says
August 31, 2018 at 11:01 pmI was very disappointed with this recipe. It was much more of a cake with cheese and not at all a cheesecake. 1 package of cream cheese is not enough for a cheesecake.
It would have been way too sweet for our taste with all the sugar it called for. We used half the amount and it was still very sweet.
Cook time was way too long. Ours looked dark brown at 1 hour.
Would not make again.
Libby says
September 1, 2018 at 12:50 amI’m sorry to hear this Wendy 🙁 It always comes out great when we make it and it never lasts more then a day or two before everyone eats it up. Thank you for letting us know your experience with it.