Description
Peach cobbler and cheesecake is an extraordinary combination. The peaches are bursting with sweet, fresh flavor, and the cheesecake filling is creamy and luscious. Together, they are divine!
Ingredients
- cooking spray
- 1 (8 ounce) package refrigerated crescent roll dough (such as Pillsbury®
- ½ cup peach preserves
- 12 ounces Neufchatel cheese, softened
- ½ cup white sugar
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- 3 large fresh peaches – peeled, pitted, and sliced
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with cooking spray.
- Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan
- forming the crust. Press dough to cover the bottom of the pan
- sealing perforations. Spread peach preserves on top of dough.
- Place Neufchatel cheese
- sugar
- eggs
- and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
- Whisk flour
- brown sugar
- white sugar
- cinnamon
- and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
- Bake in the preheated oven until golden and firm
- about 40 minutes. Remove from the oven and let cool completely before cutting into bars
- about 30 minutes. Serve warm or chilled.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Servings: 24