Description
These Peach Cobbler Cheesecake Bars combine the classic flavors of peach cobbler with a creamy cheesecake layer on a buttery graham cracker crust, topped with a cinnamon-spiced crumble. Perfectly baked until golden and chilled to set, these bars make a delightful dessert for any 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
- â…“ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Peach Layer
- 2 cups (332 g) diced peaches, fresh or frozen (thawed if frozen)
Crumble Topping
- 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 the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
- Make crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand, then press it evenly into the bottom of the prepared baking dish.
- Prepare cheesecake filling: In a large bowl, use a hand mixer to beat cream cheese, eggs, sugar, vanilla extract, and salt together until smooth and creamy. Spread this cheesecake mixture evenly over the graham cracker crust.
- Add peach layer: Evenly scatter the diced peaches over the cheesecake layer, ensuring a uniform distribution.
- Prepare crumble topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture forms a crumbly texture.
- Top with crumble: Sprinkle the crumble mixture evenly over the peach layer to cover fully.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the cheesecake bars are set and the topping is 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 ensure they are fully chilled and firm.
- Slice and serve: Using the parchment paper overhang, lift the bars out of the pan. Slice into bars and serve chilled for the best texture and flavor.
Notes
- Use fully thawed frozen peaches if fresh peaches are not available for best texture.
- Room temperature cream cheese and eggs help achieve a smooth cheesecake filling without lumps.
- Make sure to press the crust firmly to avoid crumbling when slicing.
- Chilling the bars well before slicing ensures clean, neat cuts.
- Store leftover bars in the refrigerator in an airtight container for up to 4 days.
