Go Back

Peach Cobbler Cheesecake Bars

Peach Cobbler Cheesecake Bars layer creamy cheesecake over graham crust.Juicy peaches add fresh, fruity sweetness.A buttery cinnamon crumble finishes the dessert before baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Dessert
Cuisine American-inspired

Ingredients
  

Crust

  • 1 1/2 cups 126 g graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 1/4 cup 50 g granulated sugar

Cheesecake Filling

  • 16 ounces cream cheese room temperature
  • 2 large eggs room temperature
  • 1/3 cup 67 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups 332 g diced peaches, fresh or frozen and thawed

Crumble Topping

  • 3/4 cup 94 g all-purpose flour
  • 1/4 cup 50 g light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter melted

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out later.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
  • Stir until the mixture resembles damp sand, then press it firmly and evenly into the bottom of the prepared baking pan.
  • Add the softened cream cheese, eggs, granulated sugar, vanilla extract, and salt to a large mixing bowl.
  • Beat with a hand mixer until smooth and creamy, scraping down the sides of the bowl as needed.
  • Spread the cheesecake filling evenly over the graham cracker crust.
  • Scatter the diced peaches evenly over the cream cheese layer.
  • In another medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  • Pour in the melted butter and stir until coarse crumbs form.
  • Sprinkle the crumble topping evenly over the peaches.
  • Bake the Peach Cobbler Cheesecake Bars for 35–40 minutes, or until the center is mostly set and the crumble topping is lightly golden.
  • Transfer the pan to a wire rack and allow the bars to cool completely for about 1 hour.
  • Refrigerate for at least 1 hour, or until fully chilled and firm.
  • Lift the bars from the pan using the parchment paper overhang, then slice into squares and serve

Notes

Fresh or frozen peaches both work well in this recipe. If using frozen peaches, make sure they are completely thawed and drained before adding them to the filling.
For extra peach flavor, you can add a small pinch of nutmeg to the crumble topping.
A small amount of lemon zest can also be added to the cheesecake filling for a brighter flavor.