Peach Cobbler Cheesecake Bars – Creamy Cheesecake Layered with Juicy Peach Cobbler Filling
Peach Cobbler Cheesecake Bars feature four irresistible layers: a buttery cookie crust, creamy vanilla cheesecake, sweet cinnamon-spiced peaches, and a crisp golden crumble topping. As the bars bake, the cheesecake becomes silky smooth while the peaches soften into a luscious filling. The crumble adds a satisfying crunch that perfectly complements the creamy and fruity layers. Easy to slice and serve, these bars are ideal for parties, picnics, potlucks, or family dinners. Their beautiful presentation and irresistible flavor make them a dessert everyone will remember.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 ounces (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Peach Filling
- 3 cups fresh peaches, peeled and diced
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Crumble Topping
- ¾ cup all-purpose flour
- ½ cup rolled oats
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then allow it to cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Add the sugar, eggs, vanilla, and sour cream, mixing until creamy and lump-free.
- Combine the diced peaches, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg in a saucepan. Cook over medium heat for about 5 minutes, stirring occasionally until the mixture thickens slightly. Allow it to cool.
- Spread the cheesecake filling evenly over the cooled crust. Spoon the peach filling over the cheesecake layer.
- Combine the flour, oats, brown sugar, cinnamon, and cold butter. Mix until coarse crumbs form, then sprinkle evenly over the peach layer.
- Bake for 45–50 minutes, or until the cheesecake is mostly set and the crumble is golden brown.
- Cool the bars completely at room temperature, then refrigerate for at least 3 hours before slicing.
- Slice into bars and garnish with caramel sauce, whipped cream, or fresh peach slices if desired.
Notes
- Fresh, ripe peaches provide the best flavor.
- Frozen peaches can be substituted after thawing and draining.
- Softened cream cheese ensures a smooth filling.
- Avoid overmixing the cheesecake batter to reduce air bubbles.
- Chill thoroughly before slicing for clean bars.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze individual bars for up to 2 months.
- Let the bars sit at room temperature for 10 minutes before serving for the creamiest texture.