Description
These Peach Cobbler Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer, topped with sweet cinnamon-spiced peaches and a crunchy crumble. Perfect for summertime dessert or any occasion where you want the best of a classic peach cobbler and rich cheesecake in one delicious bar.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon all-purpose flour
Peach Topping
- 2 cups fresh or canned peaches, sliced and drained if canned
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Prepare the oven and pan. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars later.
- Make the crust. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 8 to 10 minutes until set and lightly golden. Remove from oven and allow to cool slightly.
- Prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and 2/3 cup granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and 1 tablespoon of flour until fully incorporated and smooth.
- Assemble the cheesecake layer. Pour the cheesecake batter evenly over the slightly cooled crust and gently spread it out with a spatula for a smooth, even layer.
- Prepare the peach topping. In a separate bowl, toss the sliced peaches with brown sugar, cinnamon, cornstarch, and lemon juice. This mixture will thicken and enhance the flavor of the peaches during baking. Spoon the peach mixture evenly over the cheesecake layer.
- Make the crumble topping. Combine flour, brown sugar, cinnamon, and salt in a bowl. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the peaches.
- Bake the bars. Place the baking pan in the oven and bake for 40 to 45 minutes, or until the center is set and the crumble topping turns golden brown.
- Cool and chill. Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours to fully set before slicing into 16 bars for serving.
Notes
- Use ripe but firm peaches for the best texture that holds up during baking.
- If using canned peaches, ensure they are well drained to prevent excess moisture making the bars soggy.
- Chill the bars thoroughly before slicing to achieve clean, neat edges.
