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–+ servings

Peaches 'n Cream Gooey Bars

Teresa Ambra
This is a rich, decadent and mouthwatering dessert. Peaches 'n Cream Gooey Bars are an ooey, gooey layered bar with a crust layer, a cheesecake layer, a peach layer, and a cinnamon-sugar layer. They're dusted with powdered sugar before serving. They're the perfect summer holiday dessert especially for Memorial Day, Fourth of July and Labor Day when peaches are in season.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Cookies, Brownies and Bars/Cakes & Cheesecakes/Dessert
Cuisine Southern
Servings 24

Ingredients
  

  • 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. sea salt or kosher salt
  • 1 stick unsalted butter melted
  • 1 large egg
  • 1/4 cup heavy whipping cream or milk
  • 8 oz. cream cheese softened
  • 1/4 cup unsaltedbutter melted
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 2 tbsp. lemon juice
  • 3 cups powdered sugar
  • 2 cups fresh peaches peeled and diced
  • 1/4 cup sugar
  • 1 tsp. cinnamon
  • Powdered sugar for garnish if desired

Instructions
 

  • Preheat oven to 350°.
  • Make the crust by combining flour, 1 ½ cups sugar, baking powder and salt in a large bowl.
  • Add 1 stick melted butter and stir to combine.
  • Add the egg and milk and stir to fully incorporate.
  • The mixture should be crumbly and evenly moistened.
  • Evenly press the crust mixture into a greased or sprayed 9x13” baking dish.
  • Pat down well so the ingredients adhere together well.
  • Set aside while the topping is prepared.
  • To prepare the topping, combine softened cream cheese, ¼ cup melted butter, eggs, vanilla, lemon juice and powdered sugar and mix with electric mixer until smooth.
  • Pour topping over the prepared crust and spread to completely cover the crust.
  • Prepare peaches.
  • Spread the peaches over the top of the filling.
  • Combine ¼ cup sugar and cinnamon and spread over top of the peaches.
  • Bake at 350° for 65-70 minutes.
  • The dessert is done when the topping is set in the middle and not jiggly.
  • Remove the dish from the oven and cool at least 30 minutes.
  • Sprinkle with powdered sugar, if desired.
  • Cut into bars.
  • Refrigerate leftovers.

Notes

NOTE: These bars are very moist and gooey. You may find them easier to cut if you refrigerate them for an hour first.
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