Imagine biting into a dessert that combines the creamy richness of cheesecake, the buttery sweetness of a cookie, and the juicy burst of fresh peaches - all in one irresistible bar! These Peach Cheesecake Cookie Bars are not just a dessert; they're a culinary experience that will transport you to a sunny orchard with every single bite. Perfect for summer gatherings, potlucks, or when you simply want to treat yourself to something extraordinary, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1 cup cream cheese, softened
- 1 cup peaches, diced
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. Mix for about 3-4 minutes until the mixture becomes pale and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a soft cookie dough forms. The dough should be slightly crumbly but hold together when pressed.
- Press about two-thirds of the cookie dough into the prepared baking pan, creating an even base layer. Use the back of a spatula or your fingers to compact the dough firmly.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold the diced peaches into the cream cheese mixture, being careful not to break up the fruit too much.
- Spread the cream cheese and peach mixture evenly over the cookie dough base, ensuring complete coverage.
- Crumble the remaining cookie dough over the top of the cream cheese layer, creating a rustic, uneven topping.
- Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown and the center is set but still slightly soft.
- Remove from the oven and let cool completely in the pan at room temperature for about 1 hour.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 even squares.
- For best results, refrigerate the bars for at least 2 hours before serving to allow them to set completely. This will make cutting and serving easier.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for smoother mixing and better texture.
- Choose ripe, sweet peaches: For the most intense flavor, select peaches that are fragrant and slightly soft to the touch.
- Don't overmix the dough: Mix just until ingredients are combined to keep the cookie base tender.
- Line your pan with parchment paper: This makes removing and cutting the bars much easier and prevents sticking.
- Allow sufficient cooling time: Refrigerating the bars for at least 2 hours helps them set and makes cutting cleaner and more precise.
- For extra flavor, consider adding a sprinkle of cinnamon to the cookie dough or a drizzle of honey on top before serving.
- These bars can be made ahead and stored in the refrigerator, making them perfect for meal prep or advance party planning.
Nutrition Facts
Calories: 335kcal
Carbohydrates: 39g
Protein: 3g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 42mg
