Peach Cobbler Cheesecake Bars: My Summer Dream Dessert! (Print Version)

Peach Cobbler Cheesecake Bars: Enjoy my easy recipe blending warm peaches, crumbly topping, and creamy cheesecake. Your new favorite dessert!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 85 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Corner

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Cheesecake Core

04 - 2 (8-ounce) packages full-fat cream cheese, softened to room temperature
05 - ¾ cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon vanilla extract

→ Peachy Perfection Topping

08 - 4 cups fresh peaches, peeled and sliced (about 4-5 medium peaches)
09 - 1 tablespoon all-purpose flour
10 - ¼ cup brown sugar, packed
11 - ½ teaspoon ground cinnamon

→ Cobbler Crumb Topping

12 - ½ cup all-purpose flour
13 - ¼ cup brown sugar, packed
14 - ½ teaspoon ground cinnamon
15 - ¼ cup unsalted butter, cold and cubed

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides – trust me, this makes lifting the Peach Cobbler Cheesecake Bars out so much easier! In a medium bowl, mix your graham cracker crumbs with melted unsalted butter and a tablespoon of sugar until it looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. I always use the bottom of a glass to get it super packed, otherwise, it crumbles when you cut it. Pop that into the oven for about 10 minutes, just until it's lightly golden and smells amazing. Then, let it cool a bit.
02 - While the crust is cooling, let's get creamy! In a large bowl, beat your softened cream cheese with granulated sugar until it's smooth and lump-free. I use my stand mixer for this, but a hand mixer works too. Make sure it’s really smooth, no one wants lumpy cheesecake! Then, beat in the vanilla extract, and one egg at a time, mixing just until combined after each addition. Overmixing eggs can add too much air, which can cause cracks. I learned that the hard way, thinking more beating meant creamier – oops! Pour this luscious mixture over your cooled graham cracker crust.
03 - Now for the star of the show: the peaches! In another bowl, gently toss your sliced fresh peaches with a tablespoon of all-purpose flour, a little brown sugar, and a pinch of cinnamon. The flour helps to thicken the juices so your Peach Cobbler Cheesecake Bars aren't watery. I sometimes add a tiny squeeze of lemon juice here too, just to brighten things up, but it’s totally optional. Make sure every peach slice gets a nice coating. Oh, the smell of fresh peaches and cinnamon together? Pure summer heaven, honestly. Spread these beautifully coated peaches evenly over the cream cheese layer.
04 - Time for that irresistible cobbler topping! In a small bowl, combine your remaining all-purpose flour, brown sugar, and a generous dash of cinnamon. Add the cold, cubed unsalted butter. Now, using your fingertips or a pastry blender, work the butter into the dry ingredients until it resembles coarse crumbs. You want some pea-sized pieces of butter still visible; that's what gives it that lovely texture. Don't overmix, or it’ll turn into a paste, and we don't want that! Sprinkle this crumbly goodness all over the peaches. This is where the magic really starts to happen for these Peach Cobbler Cheesecake Bars.
05 - Carefully place your pan into the preheated oven. Bake for about 45-55 minutes, or until the cheesecake is mostly set, the peaches are bubbly, and the cobbler topping is golden brown and fragrant. The center might still have a slight jiggle, and that's totally okay – it will firm up as it cools. I always peek through the oven door, watching for that perfect golden hue. The smell that fills your kitchen at this point? Honestly, it’s intoxicating. You'll know it's ready when your whole house smells like a bakery and a peach orchard had a delicious baby.
06 - This is the step where my patience is always tested! Once baked, take your Peach Cobbler Cheesecake Bars out of the oven and let them cool completely on a wire rack at room temperature. This takes a good hour or two. Then, the critical part: cover the pan loosely and refrigerate for at least 4 hours, or even better, overnight. I know, I know, it’s torturous! But this chilling time is essential for the cheesecake to firm up properly so you can get clean, beautiful slices. Trust me, it’s worth the wait for those perfect bars!

# Notes:

01 - Always use full-fat cream cheese and let it soften to room temperature. I once tried to rush it with cold cream cheese, and my cheesecake was lumpy and sad. Never again!
02 - Don't overmix the cheesecake batter once the eggs are in. Just combine! Too much air can cause cracks on top, which, while still delicious, isn't as pretty.
03 - Chilling time is non-negotiable! Seriously, those 4 hours (or overnight) in the fridge are crucial for the bars to set properly and be easy to cut. My impatience led to crumbly, gooey slices more than once.
04 - When cutting the bars, use a sharp knife dipped in hot water and wiped clean between each cut. This gives you those beautiful, clean edges.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - parchment paper
03 - mixing bowls
04 - electric mixer (stand or hand)
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 410 calories
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 6g

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