Introduction

Peach Cobbler Cheesecake Bars combine the best of two classic desserts into one irresistible treat. With a graham cracker crust, creamy cheesecake filling, juicy peaches, and a crumbly cinnamon topping, these bars are perfect for any occasion. Easy to make and guaranteed to impress, they’re a must-try for peach lovers.

Nine square pieces of a fruit crumble bar are arranged closely on a white marbled surface. Each piece has three visible layers: a thin, light golden brown crust at the bottom, a creamy pale yellow middle layer with bits of orange and red fruit embedded, and a top layer of crumbly, light to medium brown streusel topping with a rough texture. The crumbly top is sprinkled lightly with powdered sugar, adding a soft white dusting that contrasts with the warm colors of the streusel and fruit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (126 g) graham cracker crumbs (about 10-12 crushed graham cracker sheets)

6 tablespoons unsalted butter (melted)

¼ cup (50 g) granulated sugar

2 packages (8 ounces each) cream cheese (room temperature)

2 large eggs (room temperature)

⅓ cup (67 g) granulated sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

2 cups (332 g) diced peaches (fresh or frozen, thawed if frozen)

¾ cup (94 g) all-purpose flour

¼ cup (50 g) light brown sugar (packed)

1 teaspoon cinnamon

¼ teaspoon kosher salt

5 tablespoons unsalted butter (melted)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: In a medium bowl, stir together the graham cracker crumbs, melted butter, and ¼ cup granulated sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan to form the crust.

Step 3: In a large bowl, using a hand mixer, beat the cream cheese, eggs, ⅓ cup granulated sugar, vanilla extract, and ¼ teaspoon salt until smooth. Spread the cream cheese filling evenly over the crust.

Step 4: Evenly scatter the diced peaches over the cream cheese layer.

Step 5: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly.

Step 6: Sprinkle the crumble topping evenly over the peaches.

Step 7: Bake for 35-40 minutes, or until the cheesecake layer is set and the topping is golden brown.

Step 8: Transfer the pan to a wire rack and let it cool completely, about 1 hour. Then refrigerate for at least 1 hour, or until fully chilled.

Step 9: Once chilled, use the parchment overhang to lift the bars out of the pan. Slice and serve.

Tips & Variations

Use fresh peaches for the best flavor in season, or frozen peaches that have been fully thawed and drained well to avoid excess moisture.

For extra richness, add a tablespoon of sour cream or Greek yogurt to the cheesecake filling.

Try adding chopped nuts such as pecans or walnuts to the crumble topping for added texture.

Swap cinnamon with nutmeg or allspice for a different warm spice note.

FAQs

Can I use canned peaches instead of fresh or frozen?

Yes, canned peaches can be used. Be sure to drain them well to prevent excess liquid from making the bars soggy.

Can I make these bars ahead of time?

Absolutely! These bars actually taste better after chilling. Prepare them a day in advance and keep refrigerated until ready to serve.

Dessert

Peach Cobbler Cheesecake Bars Recipe