Prep: 20mins | Cook: 40mins | Additional: 30 mins | Total: 1 hr 30 mins | Servings: 24 | Yield: 24 bars
This is heaven! A macaroon like bars over luscious fresh peaches. I am obsessed! Two of my favorites in one dessert – cheesecake and peach cobbler. I could not ask for more!
INGREDIENTS
1 serving cooking spray
For the Crust:
1 (8 oz) package refrigerated crescent roll dough (like Pillsbury®)
½ cup peach preserves
For the Filling:
12 ounces Neufchatel cheese, softened
½ cup white sugar
2 eaches eggs, lightly beaten
1 tsp almond extract
3 large fresh peaches, peeled, pitted, and sliced
For the Topping:
1 ½ cups all-purpose flour
¼ cup brown sugar
¼ cup white sugar
1 tsp ground cinnamon
¼ tsp salt
½ cup melted unsalted butter
HOW TO MAKE PEACH COBBLER CHEESECAKE BARS
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Using a cooking spray, grease a 9 x 13-inch baking pan.
Step 3: In the bottom of the prepared pan, lay and separate the crescent dough into 2 rectangles to form the crust. Pressing the dough to cover the bottom of the pan and to seal holes.
Step 4: Then, spread the peach preserves over the dough.
Step 5: In a large bowl, add the Neufchatel cheese, sugar, eggs, and almond extract. Use an electric mixer to beat on high speed until smooth.
Step 6: Evenly spread the mixture on top of the preserve-covered dough. Placing peach slices after on top.
Step 7: In a small bowl, whisk the flour, brown sugar, white sugar, cinnamon, and salt. Add in the melted butter, stirring with a fork until the mixture resembles coarse crumbs.
Step 8: Sprinkle the crumb mixture on top of the peaches.
Step 9: Place inside the preheated oven and bake for about 40 minutes until golden and firm.
Step 10: Remove from the oven and allow it to cool for maybe 30 minutes or until completely cool.
Step 11: Slice into bars and serve warm or chilled. Enjoy!
Nutrition Facts:
Per Serving: 196.8 calories; fat 9.6g 15% DV; cholesterol 34.6mg 12% DV; sodium 161.2mg 6% DV; protein 3.4g 7% DV; carbohydrates 24.3g 8% DV
Ingredients
- 1 serving cooking spray
- For the Crust:
- 1 (8 oz) package refrigerated crescent roll dough (like Pillsbury®)
- ½ cup peach preserves
- For the Filling:
- 12 ounces Neufchatel cheese, softened
- ½ cup white sugar
- 2 eaches eggs, lightly beaten
- 1 tsp almond extract
- 3 large fresh peaches, peeled, pitted, and sliced
- For the Topping:
- 1 ½ cups all-purpose flour
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup melted unsalted butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Using a cooking spray, grease a 9 x 13-inch baking pan.
Step 3: In the bottom of the prepared pan, lay and separate the crescent dough into 2 rectangles to form the crust. Pressing the dough to cover the bottom of the pan and to seal holes.
Step 4: Then, spread the peach preserves over the dough.
Step 5: In a large bowl, add the Neufchatel cheese, sugar, eggs, and almond extract. Use an electric mixer to beat on high speed until smooth.
Step 6: Evenly spread the mixture on top of the preserve-covered dough. Placing peach slices after on top.
Step 7: In a small bowl, whisk the flour, brown sugar, white sugar, cinnamon, and salt. Add in the melted butter, stirring with a fork until the mixture resembles coarse crumbs.
Step 8: Sprinkle the crumb mixture on top of the peaches.
Step 9: Place inside the preheated oven and bake for about 40 minutes until golden and firm.
Step 10: Remove from the oven and allow it to cool for maybe 30 minutes or until completely cool.
Step 11: Slice into bars and serve warm or chilled. Enjoy!
