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Easy Peach Cobbler Cheesecake Bars

Easy Peach Cobbler Cheesecake Bars

Buttery graham crust, silky vanilla cheesecake, and cinnamon-kissed peaches topped with a crisp cobbler crumble. These crowd-pleasing bars are simple to make and slice beautifully.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup graham cracker crumbs crust
  • 0.25 cup granulated sugar crust
  • 0.5 cup unsalted butter, melted crust
  • 16 oz cream cheese, softened filling
  • 0.5 cup granulated sugar filling
  • 0.5 cup sour cream filling
  • 2 tsp vanilla extract filling
  • 1 tbsp all-purpose flour filling
  • 2 large eggs filling
  • 3 cup peaches, peeled and diced peach layer
  • 0.25 cup light brown sugar, packed peach layer
  • 1 tbsp lemon juice peach layer
  • 1 tbsp cornstarch peach layer
  • 1 tsp ground cinnamon peach layer
  • 0.25 tsp ground nutmeg peach layer
  • 0.25 tsp kosher salt peach layer
  • 0.75 cup all-purpose flour crumble
  • 0.5 cup old-fashioned oats crumble
  • 0.5 cup light brown sugar, packed crumble
  • 0.5 tsp ground cinnamon crumble
  • 0.5 tsp baking powder crumble
  • 0.5 cup unsalted butter, cold and cubed crumble
  • 0.5 cup chopped pecans optional crumble topping

Instructions

Preparation Steps

  • Preheat oven to 350 F. Line a 9 x 13 inch baking pan with parchment, leaving overhang for easy lifting.
  • Make the crust: Stir graham cracker crumbs, 0.25 cup sugar, and 0.5 cup melted butter until evenly moistened. Press firmly into the prepared pan. Bake 8 minutes and let cool slightly.
  • Make the peach layer: In a bowl, toss peaches with 0.25 cup brown sugar, lemon juice, cornstarch, 1 tsp cinnamon, nutmeg, and 0.25 tsp salt. Set aside to macerate while you make the filling.
  • Make the cheesecake filling: Beat cream cheese and 0.5 cup sugar until smooth and fluffy, about 2 minutes. Mix in sour cream, vanilla, and 1 tbsp flour. Beat in eggs one at a time just until combined; do not overmix.
  • Spread cheesecake filling over the warm crust. Spoon the peach mixture evenly on top, including any juices.
  • Make the crumble: Whisk 0.75 cup flour, oats, 0.5 cup brown sugar, 0.5 tsp cinnamon, and baking powder. Cut in the cold cubed butter with a pastry cutter or fingers until coarse crumbs form. Stir in pecans.
  • Scatter crumble evenly over the peaches. Bake 38 to 45 minutes, until the topping is golden and the center is just set with a slight jiggle.
  • Cool in the pan on a rack for 1 hour, then refrigerate uncovered until fully chilled and set, at least 3 hours.
  • Lift out using the parchment and cut into 12 bars. Serve cold or at cool room temperature.

Notes

For convenience, you can use canned sliced peaches (drained well) when fresh peaches are out of season. For cleaner slices, chill overnight before cutting and wipe the knife between cuts.