*Peach Cobbler Cheesecake*


 +cooking spray
 °1 (8 ounce) pack refrigerated croissant dough (such as Pillsbury®
 °½ c can peaches
° 12 ounces Neufchâtel cheese, softened
° ½ cup white sugar
° 2 eggs, lightly beaten
° 1 tsp almond extract
° 3 large fresh peaches - peeled, pitted and sliced
° 1½ cups all-purpose flour
° ¼ cup brown sugar
° ¼ cup white sugar
° 1 teaspoon ground cinnamon
° ¼ tsp salt
° ½ cup melted unsalted butter
*Step by step

Preheat oven 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Separate the crescent dough into 2 rectangles and place in the bottom of the prepared pan to form the crust. Press dough to covering bottom of pan, sealing perforations. Spread the peach jam over the dough.
Place the Neufchâtel cheese, sugar, eggs and almond extract in a large bowl. Beat with an electric mixer on high speed until smooth. Spread the mixture evenly over the jam-covered dough. Place the peach slices on top.
Combine flour, brown sugar, white sugar, cinnamon and salt in a small bowl. Pour the melted butter over the mixture and stir with a fork until coarse crumbs form. Sprinkle the breadcrumb topping over the peaches.
Bake in preheated oven until golden and firm, about 40 minutes. Remove from oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

Enjoy !