Sweet and Simple Peach Cheesecake Bars

3 from 4 votes

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.Serving Size: 1 bar

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings bars

Calories 508kcal

Equipment

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.

Notes

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.

More Tips:
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