Description

Irresistible Peach Cobbler Cheesecake Bars combining buttery graham cracker crust, creamy cheesecake, and a cinnamon-spiced peach cobbler topping in a handheld dessert bar.

Ingredients

Scale

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons melted butter
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups fresh or canned peaches, diced (drain well if canned)
⅓ cup all-purpose flour
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ cup cold butter, cubed

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Instructions

Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
Combine graham cracker crumbs, granulated sugar, and melted butter; press firmly into bottom of pan. Bake 8–10 minutes and cool slightly.
Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Pour cheesecake batter over cooled crust and spread evenly.
Mix flour, brown sugar, and cinnamon in a bowl. Cut in cold butter until crumbly.
Toss diced peaches with crumble mixture to coat well.
Evenly spoon peach topping over cheesecake layer, pressing lightly.
Bake 35–40 minutes until center is set and topping is golden and bubbly. Cool at room temperature, then chill completely before slicing.

Notes

Use well-drained canned peaches to avoid soggy topping. Chill bars at least 3 hours or overnight for best slicing. Store airtight in refrigerator up to 5 days or freeze up to 2 months. Use sharp knife wiped clean between slices for neat cuts.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 24g
Sodium: 180mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg