Easy Peach Cobbler Cheesecake Bars
These Peach Cobbler Cheesecake Bars combine the best of two classic desserts into one irresistible treat! A buttery shortbread crust is layered with rich cheesecake, juicy cinnamon peaches, and a golden crumble topping for the ultimate make-ahead dessert that’s perfect for summer, holidays, potlucks, and family gatherings.
- Prep Time: 25 MINS
- Chill Time: 4 Hours
- Cook Time: 45 MINS
- Total Time: 5 hours 10 minutes
- Yield: 16 Bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust & Crumble
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Peach Filling
- 4 cups peeled and diced peaches (fresh or frozen thawed)
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F. Grease or line a 9×13-inch baking dish with parchment paper.
Step 2In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until coarse crumbs form. Mix in the egg and vanilla until the mixture becomes crumbly.
Reserve about 1½ cups of the crumb mixture for the topping.
Firmly press the remaining crumb mixture into the prepared baking dish.
Bake for 12 minutes.
Step 3Meanwhile, combine the peaches, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla in a saucepan over medium heat. Cook for 5–7 minutes until the peaches soften slightly and the juices thicken. Cool for several minutes.
Step 4In a mixing bowl, beat the cream cheese until smooth. Add the sugar, egg, vanilla, and sour cream and beat until creamy and lump-free.
Spread the cheesecake mixture evenly over the warm crust.
Step 5Spoon the peach mixture evenly over the cheesecake layer.
Sprinkle the reserved crumble evenly over the peaches.
Step 6Bake for 40–45 minutes, or until the cheesecake is mostly set and the crumble is lightly golden.
Cool completely before refrigerating for at least 4 hours, preferably overnight.
Slice into bars and serve chilled or at room temperature.
Notes
- Fresh peaches provide the best flavor during summer.
- Frozen peaches work well after thawing and draining.
- Canned peaches can be substituted—drain thoroughly and pat dry.
- Chill overnight for the cleanest slices.
- Wipe the knife between cuts for bakery-style bars.
Find it online: https://www.firsthomelovelife.com/peach-cobbler-cheesecake-bars/