Peach Cobbler Cheesecake Bars

Peach cobbler cheesecake bars bring back the memory of a warm afternoon when I wanted to create a dessert that combined two favorites in one. I had ripe peaches sitting on the counter and instead of making a traditional cobbler I decided to try layering them with creamy cheesecake and a buttery crumble. The result was irresistible and everyone who tried a square asked for seconds.

Since then these bars have become one of my most requested desserts. I love how the sweet peaches blend with the tangy cheesecake and crunchy topping creating a treat that feels both cozy and refreshing. They’re simple to make yet look like something you’d proudly serve at a special gathering.

Ingredients

Here’s what I use for this recipe and you can always adjust it to your liking!

• Graham cracker crumbs – The base that gives a buttery crunch to the bars
• Butter – Helps bind the crust and adds richness
• Cream cheese – Creates the creamy cheesecake layer
• Sugar – Sweetens both the cheesecake and peach filling
• Eggs – Help the cheesecake set perfectly while baking
• Vanilla extract – Adds warmth and depth to the cheesecake layer
• Fresh peaches – The star fruit adding juicy sweetness
• Cinnamon – Enhances the flavor of the peaches with a cozy note
• Brown sugar – Deepens the flavor of the crumble topping

Tools You’ll Need

• Mixing bowls – For preparing crust filling and topping
• Hand mixer or stand mixer – To beat cream cheese until smooth
• Spatula – For spreading each layer evenly
• 9×13 baking pan – Perfect size for making shareable dessert bars
• Measuring cups and spoons – To keep ingredient amounts balanced
• Sharp knife – For slicing peaches and cutting neat squares

Instructions

Step 1

I start by preheating the oven to 325°F and lining my baking dish with parchment paper so the bars lift out easily later.

Step 2

I mix graham cracker crumbs with melted butter and press it firmly into the bottom of the pan to form the crust.

Step 3

In another bowl I beat cream cheese sugar and vanilla until creamy then add eggs one at a time mixing until just combined. I spread this mixture evenly over the crust.

Step 4

I arrange peach slices on top of the cheesecake layer making sure they cover the surface.

Step 5

For the crumble topping I mix brown sugar cinnamon butter and extra graham crumbs then sprinkle it generously over the peaches.

Step 6

I bake for 35–40 minutes until the cheesecake is set and the topping is golden. After cooling completely I refrigerate for at least 2 hours before slicing into bars.

Tips

If fresh peaches aren’t in season you can use canned or frozen ones but make sure to drain them well. I sometimes add a pinch of nutmeg along with cinnamon for extra warmth. For a lighter version you can swap part of the cream cheese with Greek yogurt.

Ways to Serve

These bars are delicious on their own but I also love serving them with a scoop of vanilla ice cream for a cobbler-like touch. A drizzle of caramel sauce makes them even more indulgent and they pair beautifully with a cup of coffee or tea.

Frequently Asked Questions

Can I make peach cobbler cheesecake bars ahead of time?

Yes they taste even better after chilling overnight in the fridge.

How do I store peach cobbler cheesecake bars?

I keep them in an airtight container in the fridge for up to 5 days.

Can I freeze peach cobbler cheesecake bars?

Absolutely wrap them tightly and freeze for up to 2 months thawing overnight before serving.

See You in the Kitchen

I hope you give these peach cobbler cheesecake bars a try because they combine two classic desserts into one irresistible bite. I’d love for you to enjoy them as much as I do.

Happy Cooking!

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