Sourdough Peach Cobbler Cheesecake Bars Recipe
These sourdough peach cobbler cheesecake bars are the ultimate summer dessert, featuring a crisp graham crust, rich cheesecake filling, fresh peaches, and a rustic sourdough discard crumble.
Ingredients
- 1.5 cups Graham cracker crumbs
- 1/2 cup Unsalted butter melted, divided
- 16 oz Cream cheese softened, room temperature
- 1/2 cup Granulated sugar
- 2 Large eggs room temperature
- 1 tsp Vanilla extract
- 3 Fresh peaches peeled and sliced
- 1 cup All-purpose flour plus 1 tbsp for peaches
- 1/3 cup Brown sugar
- 1/2 cup Sourdough starter discard unfed
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a bowl, mix the graham cracker crumbs with melted butter until it resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.
- In a large mixing bowl or stand mixer, beat the room temperature cream cheese and granulated sugar until completely smooth and creamy.
- Add the eggs one at a time, mixing just until combined, followed by the vanilla extract. Pour this rich filling over the slightly cooled crust.
- Peel and slice the fresh peaches. Toss them gently in a bowl with a tablespoon of flour and a pinch of sugar. This helps thicken the fruit juices. Layer the peaches evenly over the unbaked cream cheese filling.
- In another bowl, combine the all-purpose flour, brown sugar, melted butter, and sourdough discard. Mix with a fork or your fingers until clumpy, coarse crumbs form.
- Sprinkle the sourdough crumble generously over the peach layer. Bake for 40-45 minutes, or until the cheesecake is set (with a slight jiggle in the absolute center) and the cobbler topping is golden brown and bubbling.
- Let the bars cool at room temperature for one hour, then transfer the pan to the refrigerator to chill for at least 4 hours (or preferably overnight) before slicing. This ensures clean, perfect cuts.
