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Peach Cobbler Cheesecake Bars

These Peach Cobbler Cheesecake Bars bring together the best of two classic desserts—fruity peach cobbler and creamy cheesecake—in one irresistible treat. With a buttery graham cracker crust, a smooth cheesecake layer, and sweet cinnamon peaches on top, these bars are perfect for gatherings, holidays, or an everyday indulgence. Slice them neatly, share them easily, and watch them disappear from the dessert table in no time.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients:
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups fresh peaches peeled, sliced, and lightly tossed with 1 tablespoon sugar
  • 1/2 teaspoon cinnamon
Optional Add-ins:
  • Pinch of nutmeg for warmth
  • Brown sugar instead of white for a deeper caramel flavor
  • Almond extract for a nutty undertone
  • Crushed pecans in the topping

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
  2. Mix graham cracker crumbs and melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 8 minutes, then set aside.
  3. In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over cooled crust.
  4. Toss peach slices with sugar and cinnamon. Spread evenly over cheesecake layer.
  5. Sprinkle additional graham cracker crumbs or a simple streusel (butter, flour, brown sugar) on top.
  6. Bake for 40–45 minutes, until cheesecake is set but slightly jiggly in the center.
  7. Cool completely, then refrigerate at least 3 hours before slicing into bars.

Notes

Peach Cobbler Cheesecake Bars – Helpful Tips

Cooking Tips & Techniques
Use room-temperature cream cheese for a silky, lump-free cheesecake layer.
Drain canned peaches well or pat fresh peaches dry to avoid excess moisture in the bars.
Line your baking pan with parchment paper, leaving overhangs — this makes removing and slicing the bars much easier.
Bake until the cheesecake is just set with a slight jiggle in the center; it will firm up as it cools.
Cool completely before slicing to prevent messy edges and let flavors meld.
Serving Suggestions
Dust with powdered sugar or drizzle with caramel sauce for a bakery-style finish.
Serve chilled for a firmer bite, or at room temperature for a creamier texture.
Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Pair with a cup of coffee, iced latte, or sweet tea for the perfect dessert pairing.
Make-Ahead & Storage
Make-Ahead: Prepare the bars a day in advance — they taste even better after resting overnight.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze whole or sliced bars for up to 2 months, wrapped tightly in plastic and foil. Thaw overnight in the fridge before serving.
Reheat: Best enjoyed chilled, but you can let them sit at room temperature for 15–20 minutes before serving if desired.
Tasty Variations to Try
Cinnamon Sugar Twist: Add a cinnamon-sugar sprinkle on top before baking for a cobbler-style crunch.
Nutty Version: Mix chopped pecans or walnuts into the crumble topping.
Berry Blend: Swap peaches for blueberries, raspberries, or a mix for a fruity twist.
Tropical Vibe: Use peaches with shredded coconut in the topping for a summer spin.
Mini Cheesecake Cups: Make them in muffin tins for individually portioned desserts.