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Peach Cobbler Cheesecake Bars

These Peach Cobbler Cheesecake Bars combine a buttery graham cracker crust, a creamy cheesecake layer, and a spiced peach cobbler topping for a delightful dessert.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 5 hours 10 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs (about 16 full crackers, crushed)
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
For the Cheesecake Layer
  • 16 oz cream cheese, softened to room temperature (2 full blocks)
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
For the Peach Cobbler Topping
  • 3 cups fresh or canned peaches, peeled and sliced (about 4 medium peaches or a 29 oz can, drained)
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
For the Cobbler Crumble
  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small cubes

Method
 

Preparation
  1. Preheat your oven to 325 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper.
  2. Lightly spray the parchment with non-stick cooking spray.
Making the Graham Cracker Crust
  1. In a large mixing bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon until it resembles wet sand.
  2. Press the mixture firmly into the prepared pan and bake at 325F for 10 minutes, then allow to cool slightly.
Preparing the Cheesecake Filling
  1. Beat cream cheese with a mixer until smooth, about 2 minutes.
  2. Add the granulated sugar and beat for another minute, then add sour cream and vanilla.
  3. Incorporate flour briefly and add eggs one at a time on low speed.
Making the Spiced Peach Topping
  1. Combine sliced peaches, sugars, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch in a medium saucepan over medium heat.
  2. Cook for 5 to 7 minutes until peaches soften and sauce thickens. Then let cool for 10 minutes.
Making the Cobbler Crumble
  1. Combine flour, both sugars, cinnamon, and salt in a bowl.
  2. Add cold butter cubes and rub into the mixture until it resembles pea-sized crumbles.
Assembling the Layers
  1. Pour cheesecake filling over the cooled crust and spread evenly.
  2. Spoon peach topping over the cheesecake layer and scatter cobbler crumble on top.
Baking
  1. Bake in the preheated oven for 40 to 45 minutes until mostly set with a slight jiggle in the center.
  2. If the crumble browns too quickly, loosely tent with foil for the last 10 minutes.
Cooling and Chilling
  1. Let the bars cool at room temperature for 1 hour, then refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Lift the chilled bars out using the parchment overhang and cut into 12 even bars.

Notes

Use ripe, in-season peaches for the best flavor. Adjust peach mixture sweetness based on peach ripeness. Line the pan generously for easy removal.