Peach Cobbler Cheesecake Bars

Ingredients

• 1 lb (16oz) peaches, diced (for the peach filling)
• 1/4 cup (50g) brown sugar (for the peach filling)
• 1 tsp lemon juice (for the peach filling)
• 1/2 tsp cinnamon (for the peach filling)
• 1 tbsp cornstarch (for the peach filling)
• 1 tbsp water (for the peach filling)
• 2 cups (250g) all-purpose flour (for the crust/crumble)
• 1/2 cup (100g) brown sugar (for the crust/crumble)
• 1/4 cup (50g) granulated sugar (for the crust/crumble)
• 1/2 tsp cinnamon (for the crust/crumble)
• 1/4 tsp salt (for the crust/crumble)
• 1/4 tsp baking powder (for the crust/crumble)
• 10 Tbsp (140g) melted unsalted butter (slightly cooled) (for the crust/crumble)
• 1 egg yolk (for the crust/crumble)
• 16 oz (454g) cream cheese, softened (for the cheesecake filling)
• 1/2 cup (100g) granulated sugar (for the cheesecake filling)
• 1/4 cup (60g) sour cream (for the cheesecake filling)
• 1 tsp vanilla extract (for the cheesecake filling)
• 1 large egg (for the cheesecake filling)

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
2. Cook peaches, brown sugar, lemon juice, and cinnamon in a saucepan over medium heat until juicy & simmering.
3. In a bowl combine cornstarch & water to create a slurry.
4. Slowly stir the slurry into the peach mixture.
5. Cook until thickened/more jammy.
6. Transfer to a bowl & cool completely.
7. For the crust/crumble, mix flour, both sugars, cinnamon, salt, and baking powder in a bowl.
8. Whisk melted butter (cooled) and egg yolk together, add to the dry ingredients, and toss with a fork until crumbly.
9. Press around half of this mixture into the prepared pan.
10. Bake for 10-12 minutes until just set and lightly golden.
11. Let it cool.
12. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
13. Add egg and mix on low speed or by hand until just combined.
14. Spread this evenly over the cooled crust.
15. Spoon the cooled peach filling on top.
16. Sprinkle the remaining crumble topping all over.
17. Reduce the oven temp to 325°F and bake for 40-50 min. The center should be slightly jiggly but not liquidy.
18. Let it cool at room temp for at least 30 minutes, then chill for at least 4 hours.