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Peach Cobbler Cheesecake Bars Recipe

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Peach Cobbler Cheesecake Bars are a delightful fusion of creamy cheesecake, sweet peaches, and a crunchy, cinnamon-infused crumble topping. A buttery graham cracker crust ties everything together for a refreshing and indulgent dessert.

Ingredients

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

2 packages (8 ounces each) cream cheese, room temperature

2 large eggs, room temperature

⅓ cup (67 g) granulated sugar

1 teaspoon vanilla extract

¼ teaspoon kosher salt

2 cups (332 g) diced peaches, fresh or frozen (thawed if frozen)

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

  1. Preheat the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan to form the crust.
  3. In a large bowl, use a hand mixer to beat the cream cheese, eggs, sugar, vanilla, and salt until smooth and well combined. Spread the cream cheese mixture evenly over the graham cracker crust.
  4. Evenly scatter the diced peaches over the cream cheese layer.
  5. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly. Sprinkle the crumble topping evenly over the peaches.
  6. Bake for 35-40 minutes, or until the filling is set and the crumble is golden brown.
  7. Transfer the pan to a wire rack and allow it to cool completely, about 1 hour. Then refrigerate for at least 1 hour, or until fully chilled.
  8. Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve.

Notes

  • For a gluten-free option, use gluten-free graham crackers and gluten-free flour for the crumble topping.
  • These bars can be made ahead of time and stored in the refrigerator for up to 4-5 days.
  • Frozen peaches can be used; just make sure to thaw them completely before using.
  • If you want to add a cinnamon roll twist, add a teaspoon of cinnamon to the cream cheese filling.
  • These bars can also be frozen for up to 3 months—wrap tightly in plastic wrap or aluminum foil before freezing.
  • To reheat, gently warm in the microwave for 20-30 seconds or enjoy chilled.

Nutrition

Find it online: https://recipesbyjanet.com/peach-cobbler-cheesecake-bars-recipe/