Peach Cobbler Cheesecake Bars
Ingredients
- Crust Layer
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- Cheesecake Layer
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Peach Cobbler Layer
- 3 cups peaches peeled and sliced (fresh or canned, well drained)
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- Cobbler Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold butter cubed
Instructions
- Prepare the Crust
- Preheat oven to 325°F (165°C)
- Line a 9×13-inch pan with parchment paper
- Mix graham crumbs, butter, sugar, and cinnamon
- Press firmly into the pan
- Bake for 10 minutes
- Cool slightly
- Make the Cheesecake Layer
- Beat cream cheese until smooth
- Add sugar and mix until fluffy
- Beat in eggs one at a time
- Mix in vanilla and sour cream
- Spread evenly over crust
- Prepare the Peach Layer
- Combine peaches, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch
- Toss gently to coat
- Spoon evenly over cheesecake layer
- Make the Cobbler Topping
- Mix flour, brown sugar, cinnamon, and salt
- Cut in cold butter until crumbly
- Sprinkle evenly over peaches
- Bake the Bars
- Bake 45–55 minutes
- Center should jiggle slightly
- Remove and cool completely
- Chill Before Slicing
- Refrigerate at least 4 hours (overnight best)
- Lift out using parchment
- Slice with a sharp knife
Notes
Drain peaches thoroughly
Use room-temperature cream cheese
Do not overmix after adding eggs
Chill fully before slicing
Variations
Shortbread crust instead of graham crackers
Add ginger or cardamom
Extra sour cream for creamier cheesecake
Add berries to peach layer
Gluten-free crust and flour
Common Mistakes to Avoid
Skipping chilling time
Overmixing batter
Using overly juicy peaches
Baking too hot
Cutting while warm