Description

These Peach Cobbler Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake layer topped by sweet, juicy diced peaches and a cinnamon-spiced crumble topping. Baked to perfection and chilled before serving, these bars are a delightful fusion of classic peach cobbler and rich cheesecake, perfect for any dessert occasion.

Ingredients

Scale

Crust

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

Cheesecake Filling

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

Topping

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

Preheat oven and prepare baking dish: Preheat your oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking.
Make and press crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture has a wet sand-like texture. Press this mixture evenly into the bottom of the prepared pan to form the crust.
Prepare cheesecake filling: In a large bowl, use a hand mixer to beat together the cream cheese, eggs, sugar, vanilla extract, and kosher salt until the mixture is smooth and creamy without lumps.
Spread cheesecake layer: Evenly spread the smooth cream cheese filling over the prepared graham cracker crust in the baking pan.
Add diced peaches: Scatter the diced peaches evenly on top of the cheesecake filling layer.
Make crumble topping: In a medium bowl, whisk together the all-purpose flour, light brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly and sticks together slightly.
Sprinkle crumble topping: Evenly sprinkle the crumble topping over the diced peaches in the pan.
Bake the bars: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the cheesecake layer is set and the crumble topping is lightly golden.
Cool and chill: Transfer the pan to a wire rack and allow the bars to cool completely, about 1 hour. Then refrigerate for at least 1 hour to fully chill and set the bars before serving.
Slice and serve: Using the parchment paper overhang, carefully lift the bars out of the pan. Slice into squares and serve chilled for the best flavor and texture.

Notes

Use fresh or properly thawed frozen peaches for best texture in the topping.
Room temperature ingredients help create a smooth and silky cheesecake filling.
Press the crust firmly into the pan to prevent crumbling when serving.
Letting the bars chill in the refrigerator ensures they slice cleanly.
For easier cleanup, make sure to line the pan with parchment paper extending over the edges.

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peach Cobbler, Cheesecake Bars, Dessert Bars, Peach Dessert, Summer Dessert, Baked Cheesecake