Q1: What is Neufchâtel cheese, and can I just use regular cream cheese?

Neufchâtel is a soft, slightly crumbly cheese that originated in Normandy, France. The American version, which you find in most grocery stores right next to the cream cheese, is very similar to cream cheese but is made with milk instead of cream, giving it a slightly lower fat and moisture content. Yes, you can absolutely substitute an equal amount of full-fat, block-style cream cheese in this recipe with perfect results. Just make sure it is fully softened!

Q2: Do I have to peel the peaches?

While you can leave the skins on if you are very short on time, peeling the peaches is highly recommended for the best texture. Peach skins can sometimes become a bit tough and can separate from the fruit during baking, which can be unpleasant in the final, creamy dessert.

Q3: How do I know when my cheesecake bars are done baking?

The two key indicators are the appearance of the top and the set of the filling. The crumble topping should be a beautiful, even golden brown . The cheesecake filling should look set and matte around the edges, with only a very slight jiggle in the very center if you gently nudge the pan.

Q4: Why is it so important to let the bars cool completely before cutting them?

This is the most crucial step for a successful result! The cheesecake filling is a type of custard, and it is very soft and delicate when it first comes out of the oven. It needs the long cooling time for the proteins in the eggs and cheese to fully set and firm up. If you try to cut into the bars while they are still warm, you will have a delicious, but runny, mess. Patience is the key to perfect, clean-cut bars.

Q5: Can I use frozen or canned peaches for this recipe?

Yes, you can. If using frozen sliced peaches , you should thaw them and drain any excess liquid very well before arranging them on the cheesecake filling. If using canned peaches , drain them very well and pat them dry with paper towels. You may want to choose peaches packed in juice rather than heavy syrup to control the sweetness of the final dessert.

The Best Easy Peach Cobbler Cheesecake Bars

A delicious hybrid dessert, these Peach Cobbler Cheesecake Bars feature multiple layers of flavor and texture. The recipe starts with a convenient crust made from refrigerated crescent roll dough, which is topped with a layer of peach preserves. A creamy cheesecake filling made with Neufchatel cheese is spread over the base, followed by a layer of fresh, sliced peaches. The bars are finished with a sweet and crumbly cinnamon-sugar topping and baked until golden and firm.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes (includes cooling time)
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cooking spray
For the Crust:
1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury)
½ cup peach preserves
For the Filling:
12 ounces Neufchatel cheese, softened
½ cup white sugar
2 large eggs, lightly beaten
1 teaspoon 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 teaspoon ground cinnamon
¼ teaspoon salt
½ cup melted unsalted butter

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Instructions

Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray.
Prepare the Crust: Separate the crescent dough into 2 rectangles. Press the dough into the bottom of the prepared pan, sealing any perforations to form a solid crust. Spread the peach preserves evenly over the dough.
Make the Filling: In a large bowl, beat the softened Neufchatel cheese, sugar, eggs, and almond extract with an electric mixer on high speed until smooth.
Spread the cheese mixture evenly over the preserve-covered dough. Arrange the fresh peach slices on top of the cheese layer.
Make the Topping: In a small bowl, whisk together the flour, brown sugar, white sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir with a fork until coarse crumbs form.
Sprinkle the crumb topping evenly over the peaches.
Bake: Bake in the preheated oven for about 40 minutes, until the topping is golden and the filling is firm.
Remove the pan from the oven and let the bars cool completely, for at least 30 minutes, before cutting into 24 bars.
Serve warm or chilled.

Notes

This recipe uses refrigerated crescent roll dough as a quick and easy shortcut for the crust.
Neufchatel cheese is used, which is similar to cream cheese but typically has a lower fat content.
It is important to let the bars cool completely before cutting to ensure they slice cleanly.

Nutrition

Serving Size: 1 bar
Calories: 200-250
Sugar: 15-20 g
Sodium: 150-200 mg
Fat: 10-14 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: <1 g
Protein: 3-5 g
Cholesterol: 35-50 mg

Find it online: https://cookupjoy.com/peach-cobbler-cheesecake-bars/