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Peach Cobbler Cheesecake Brownies

Teresa Ambra
These rich and decadent cookies start with a Peach Cobbler Cookie Dough. They have a cheesecake filling. Then they're topped with additional fresh peaches and crumbled cookie dough on top. These outrageous brownies are terrific for any tailgating party, potluck or backyard barbecue. They are so mouthwatering you will be salivating after the first bite!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine Southern
Servings 48
Calories 134 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer
  • 2 wooden spoons
  • 1 spatula
  • 1 sharp knife to cut, peel and dice peaches
  • measuring cups
  • measuring spoons
  • 1 whisk

Ingredients
  

PEACH COBBLER LAYER:

  • 4 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 cups granulated sugar
  • 16 oz. containers Peach Greek yogurt (not two 5.3-oz. containers) (two 8-ounce containers)
  • 2 cups peaches finely diced, peeled
  • 3/4 cup unsalted butter melted (1 1/2 sticks)
  • 1 tbsp. vanilla extract
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. sea salt

CHEESECAKE FILLING LAYER:

  • 16 oz. pkgs. cream cheese softened (two 8-ounce blocks)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup granulated sugar
  • 2 cups peaches finely diced, peeled

Instructions
 

PEACH COBBLER LAYER:

  • Melt butter.
  • Stir Greek yogurt thoroughly.
  • Then add it to butter with granulated sugar, vanilla, baking soda and salt and whisk until well combined.
  • Add flour and peaches and stir with a wooden spoon to combine.
  • Press half to two-thirds of the peach cobbler mixture into a greased 11x17” jelly roll pan.
  • Cover with cheesecake filling.
  • Top with two cups diced peaches.
  • Crumble remaining peach cobbler dough over top of cheesecake filling.
  • Bake 40-50 minutes at 350° until mixture is totally set in the middle.
  • Or, until a toothpick inserted in center comes out clean.

CHEESECAKE FILLING LAYER:

  • Soften cream cheese and place in a large mixing bowl.
  • Add eggs, vanilla and granulated sugar.
  • Mix ingredients in a mixing bowl with an electric mixer until no lumps remain.
  • Spread over top of cookie dough crust.
  • Top with peaches.
  • Crumble remaining cookie dough on top and bake as directed above.

Notes

NOTE: You must use a full 16-oz. of peach yogurt for this recipe. Most stores sell small containers of only 5.3 oz. Noosa brand still makes 8-oz containers of peach yogurt.
 
NOTE: This recipe uses no eggs in the cookie dough layer. Eggs are only in the cheesecake layer.
 
Peaches courtesy of Washington State Fruit Commission.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 134kcalCarbohydrates: 22gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 147mgPotassium: 72mgFiber: 1gSugar: 12gVitamin A: 147IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword cheesecake, cobbler, cream cheese, dessert, peach dessert, peaches
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