Peach Cobbler Cheesecake Bars are the recipe that Lucia makes every summer and every potluck gathering when she wants to create the most completely extraordinary and the most genuinely show-stopping dessert bar that brings together two of the most beloved and most deeply iconic American dessert traditions — the most warmly comforting Southern peach cobbler with its most fragrant cinnamon-spiced peach filling and the most luscious New York-style cheesecake with its most silky and most deeply tangy cream cheese filling — in the most completely extraordinary layered bar format that is simultaneously the most beautiful to look at the most deeply satisfying to eat, and the most perfectly practical for slicing, serving, and transporting to every summer gathering.
She presses the most buttery graham cracker crust, bakes it briefly, pours the most silky cream cheese filling, layers the most fragrant cinnamon brown sugar peach mixture, tops with the most beautiful buttery streusel crumble, and bakes until the most perfectly golden and the most beautifully set result.
Peach Cobbler Cheesecake Bars are the most easy and deeply extraordinary summer bars made with graham cracker crust cream cheese filling of cream cheese sugar vanilla and eggs topped with fresh peach brown sugar cinnamon cornstarch layer and flour brown sugar butter cinnamon streusel baked at 325°F for 45 to 50 minutes chilled 3 hours before slicing. Come follow us on Pinterest where we share beautiful bar recipes and easy summer baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Peach Cobbler Cheesecake Bars Recipe
This Peach Cobbler Cheesecake Bars recipe is the most completely extraordinary and the most genuinely brilliant summer bar that combines the most beloved warm cobbler flavors and the most luxuriously creamy cheesecake texture in the most completely practical sliceable individual bar format that requires no pie dish, no springform pan, no complicated assembly, and produces perfectly neat squares that travel most beautifully to potlucks, picnics, and summer dinners.
The cornstarch tossed through the peach layer is the single most important technique decision for the most beautifully thick and the most properly set peach cobbler layer that does not release excess juice into the cream cheese filling beneath. Without cornstarch, the peach juices thin the cream cheese layer and produce a wet and improperly set bar. With cornstarch, the peach filling thickens most beautifully during baking for the most defined and the most properly saucy cobbler layer. Our Peach Upside-Down Cake makes a beautifully equally peach-forward and equally caramelized companion for a complete and wonderful summer peach dessert collection.
Ingredients Needed for This Peach Cobbler Cheesecake Bars Recipe
For the Graham Cracker Crust:
- 1½ cups Graham Cracker Crumbs
- ¼ cup Granulated Sugar
- ½ cup Unsalted Butter, melted
For the Cheesecake Layer:
- 16 oz Cream Cheese, softened to room temperature
- ½ cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 2 large Eggs
For the Peach Cobbler Layer:
- 2½ cups Fresh or Canned Peaches, diced (canned peaches drained thoroughly)
- ¼ cup Brown Sugar
- 1 tsp Ground Cinnamon
- 1 tbsp Cornstarch
For the Streusel Topping:
- ½ cup All-Purpose Flour
- ¼ cup Brown Sugar
- ¼ cup Unsalted Butter, cold and cubed
- ¼ tsp Ground Cinnamon
How to Make This Peach Cobbler Cheesecake Bars Recipe
Preheat the oven to 325°F (160°C). Line a 9 by 9-inch baking dish with parchment paper, leaving a slight overhang on two sides for the most effortless lifting after chilling.
For the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture most firmly and most evenly into the bottom of the prepared pan. Bake for 10 minutes then set aside to cool slightly.
For the cheesecake layer, beat the room-temperature softened cream cheese with a hand or stand mixer until completely smooth. Add the sugar and vanilla and beat until combined. Mix in the eggs one at a time until fully incorporated. Pour the most silky cheesecake mixture over the baked crust and smooth with a spatula, cara mia.
For the peach layer, toss the diced fresh or thoroughly drained canned peaches with the brown sugar, cinnamon, and cornstarch until the most evenly coated mixture forms. Spoon the peach mixture most evenly over the cheesecake layer.
For the streusel topping, mix together the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold cubed butter using a fork or pastry cutter until the most beautifully coarse crumb mixture forms. Sprinkle most evenly over the peach layer.
Bake at 325°F for 45 to 50 minutes until the center is just set and the streusel is the most beautifully golden. Cool completely at room temperature then refrigerate for at least 3 hours before slicing. Lift out using the parchment overhang and slice into squares.
How to Serve This Peach Cobbler Cheesecake Bars Recipe
Serve cold from the refrigerator for the most cleanly sliced and the most beautifully defined individual bars with the most properly firm cheesecake layer, or allow to come to room temperature for 15 minutes for a slightly softer and the most deeply warming peach cobbler character. Top each bar with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream for the most completely indulgent serving experience.
For the most elegant and the most beautiful potluck presentation, arrange the sliced bars on a white platter and dust lightly with powdered sugar for the most completely professional and the most genuinely extraordinary dessert table appearance. Our Strawberry Rhubarb Cheesecake Bars make a beautifully equally layered and equally fruity cheesecake bar companion for a complete and wonderful summer bar collection.
How to Store This Peach Cobbler Cheesecake Bars Recipe
Store covered in an airtight container in the refrigerator for up to 5 days. The bars are at their most beautifully firm and most cleanly sliceable after the full 3-hour minimum refrigerator chill. Freeze individual bars wrapped tightly in plastic wrap placed in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Tips to Make This Peach Cobbler Cheesecake Bars Recipe
Use the most ripe and the most fragrant fresh peaches for the most vibrant and the most naturally sweet peach cobbler layer. If using canned peaches, drain them most thoroughly with paper towels pressed firmly against the cut pieces to remove the maximum amount of syrup before tossing with the cornstarch. Excess moisture from inadequately drained canned peaches produces a wet and most improperly set bar.
Soften the cream cheese fully to room temperature before beating for the most completely smooth and the most lump-free cheesecake layer. At least one full hour at room temperature produces the most properly softened cream cheese that beats to the most silky and the most beautifully uniform filling.
Helpful Notes for This Peach Cobbler Cheesecake Bars Recipe
The bars must chill for the full minimum 3 hours before cutting. Cutting before complete chilling produces bars that crumble and slide apart rather than holding the most beautifully defined individual layered square. Overnight chilling produces the most firmly set and the most dramatically clean-sliced individual bars of the entire batch.
The parchment overhang on two sides is the most essential preparation step for lifting the entire slab from the pan cleanly before cutting. Without the overhang, cutting within the pan produces uneven and the most improperly edged individual bars rather than the most beautifully squared and the most professionally finished result.
Variation of This Peach Cobbler Cheesecake Bars Recipe
Maria made a version adding half a teaspoon of almond extract to the cream cheese filling alongside the vanilla for the most completely extraordinary and the most deeply fragrant peach almond cheesecake bar. Teresa tried using nectarines in place of peaches for the most beautifully different and the most deeply fruity stone fruit cheesecake cobbler bar.
For a blueberry cobbler cheesecake bar version, substitute the peach cobbler layer with the same quantity of fresh blueberries tossed with the same brown sugar, cinnamon, and cornstarch for the most completely extraordinary and the most vibrantly purple blueberry cobbler cheesecake bar. Our Blueberry Crumble Cheesecake makes a beautifully equally crumble-topped and equally creamy companion for a complete and wonderful cheesecake collection.
FAQs About This Peach Cobbler Cheesecake Bars Recipe
Can I use frozen peaches?
Yes. Thaw frozen peaches completely and drain and blot most thoroughly with paper towels before dicing and tossing with the cornstarch mixture. Frozen peaches release more moisture than fresh, so the most thorough draining possible is the most important step for the most properly set peach layer that does not make the cream cheese filling beneath wet or improperly set.
Why must I bake the crust before adding the cheesecake layer?
The brief 10-minute pre-bake sets the graham cracker crust to the most properly firm and the most structurally sound base that does not absorb moisture from the cream cheese filling poured over it. An unbaked crust absorbs filling moisture and produces a soggy rather than the most beautifully crisp and the most structurally defining individual bar base.
How do I get perfectly clean slices?
Chill the bars for the full minimum 3 hours — overnight is the most ideal. Use the parchment overhang to lift the entire slab onto a cutting board. Wipe a sharp knife with a warm damp cloth between every single cut for the most cleanly defined individual bars without layer dragging.
Conclusion
These Peach Cobbler Cheesecake Bars are the most completely extraordinary and the most deeply satisfying summer bar that makes every potluck and every family gathering feel genuinely and completely special through the most buttery graham cracker crust and the most silky cream cheese filling and the most fragrant cinnamon peach layer and the most beautifully golden streusel crumble in every single perfectly sliced and completely irresistible peach cobbler cheesecake bar. We hope they bring the same deeply joyful summer cobbler cheesecake warmth and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Peach Cobbler Cheesecake Bars The Most Easy Graham Cracker Crust Cream Cheese Peach Streusel Summer Bar You Will Bake
- Total Time: 4 hours 10 minutes including cooling and chilling
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
The most extraordinary Peach Cobbler Cheesecake Bars made by preheating oven to 325°F lining parchment in 9×9-inch dish combining 1 1/2 cups graham cracker crumbs 1/4 cup sugar and 1/2 cup melted butter pressing into pan baking 10 minutes then beating 16 oz room temperature cream cheese with 1/2 cup sugar and vanilla adding 2 eggs one at a time pouring over crust tossing 2 1/2 cups diced peaches with 1/4 cup brown sugar 1 tsp cinnamon and 1 tbsp cornstarch spooning over cheesecake cutting 1/4 cup cold butter into 1/2 cup flour 1/4 cup brown sugar and 1/4 tsp cinnamon crumble sprinkling over peaches and baking 45 to 50 minutes until center just set and streusel golden cooling completely chilling 3 hours before lifting and slicing. A completely perfect summer peach cobbler cheesecake bar recipe.
Ingredients
1 1/2 cups Graham Cracker Crumbs
1/4 cup Granulated Sugar for crust
1/2 cup Unsalted Butter melted
16 oz Cream Cheese softened to room temperature
1/2 cup Granulated Sugar for filling
1 tsp Pure Vanilla Extract
2 large Eggs
2 1/2 cups Fresh or Canned Peaches diced drained thoroughly if canned
1/4 cup Brown Sugar for peach layer
1 tsp Ground Cinnamon
1 tbsp Cornstarch
1/2 cup All-Purpose Flour for streusel
1/4 cup Brown Sugar for streusel
1/4 cup Unsalted Butter cold and cubed
1/4 tsp Ground Cinnamon for streusel
Instructions
1. Preheat oven to 325°F 160°C. Line 9×9-inch dish with parchment with overhang.
2. Combine graham crumbs, sugar, and melted butter. Press firmly into pan. Bake 10 minutes. Cool slightly.
3. Beat room temperature cream cheese until smooth. Add sugar and vanilla. Beat until combined. Add eggs one at a time.
4. Pour cheesecake filling over crust. Smooth with spatula.
5. Toss diced peaches with brown sugar, cinnamon, and cornstarch. Spoon evenly over cheesecake.
6. Mix flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form.
7. Sprinkle streusel evenly over peaches.
8. Bake 45 to 50 minutes until center just set and streusel golden.
9. Cool completely at room temperature.
10. Refrigerate minimum 3 hours.
11. Lift out using parchment. Slice into bars.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Bars, Summer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 185mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg
Keywords: peach cobbler cheesecake bars, easy peach cobbler cheesecake bars recipe graham cracker crust streusel, best summer peach cheesecake bars fresh peach filling, peach cobbler cheesecake layered bars
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