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Peach Cobbler Cheesecake Bars
Laura

Peach Cobbler Cheesecake Bars

Creamy cheesecake bars layered with juicy peaches, a buttery graham cracker crust, and cinnamon crumble.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling time 2 hours
Total Time 3 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar for crust
  • 16 ounces cream cheese softened
  • 2 large eggs room temperature
  • 1/3 cup granulated sugar for filling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups diced peaches fresh or thawed frozen
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted for crumble

Equipment

  • 9-inch square baking pan
  • parchment paper
  • Electric hand mixer
  • Mixing bowls
  • Rubber spatula
  • sharp knife

Method
 

  1. Prepare the pan: Heat the oven to 350°F and line a 9-inch square pan with parchment paper.
  2. Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the pan.
  3. Prepare the filling: Beat softened cream cheese, eggs, sugar, vanilla, and salt until smooth.
  4. Layer the peaches: Spread the cheesecake mixture over the crust and scatter the diced peaches evenly on top.
  5. Make the crumble: Combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until coarse crumbs form.
  6. Bake: Sprinkle the crumble over the peaches and bake for 35 to 40 minutes, until the edges are set and the center gently wobbles.
  7. Chill and slice: Cool completely, refrigerate for at least one hour, then lift from the pan and cut into bars.

Notes

  • Blot thawed frozen peaches before using.
  • Use room-temperature cream cheese for a smooth filling.
  • Chill thoroughly before slicing for the cleanest results.