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Pan of Peach Cobbler Cheesecake Bars on a white table from overhead.
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Peach Cobbler Cheesecake Bars

These Peach Cheesecake Bars have a buttery graham cracker crust, a creamy cheesecake layer, sweet diced peaches, and a cinnamon crumble topping. Every bite tastes like peach cobbler and cheesecake combined! You can use fresh or frozen peaches, and they are just right for summer gatherings, holidays, or any time you want a fruity dessert that’s easy to make ahead.
Prep Time15 minutes
Cook Time35 minutes
Chilling Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Keyword: Peach Cobbler Cheesecake Bars
Servings: 9 bars
Calories: 493kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Crust

  • 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

Filling

  • 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)

Crumble Topping

  • 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

  • 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.
  • 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.
  • In a large bowl, using a hand mixer, beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese filling evenly over the crust.
  • Evenly scatter the diced peaches over the cream cheese layer.
  • In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
  • Sprinkle the crumble topping evenly over the peaches.
  • Bake for 35-40 minutes, or until set.
  • Transfer the pan to a wire rack and let it cool completely, about 1 hour. Then refrigerate for at least 1 hour, or until fully chilled.
  • Once chilled, lift the bars out of the pan using the parchment overhang. Slice and serve.

Nutrition

Serving: 1bar | Calories: 493kcal