Peach Cobbler Cheesecake Bars
Peach Cobbler Cheesecake Bars are a delicious dessert that combines the best of two worlds: creamy cheesecake and fruity peach cobbler. With a crumbly graham cracker crust, smooth cheesecake filling, sweet peaches, and a crunchy streusel topping, these bars are perfect for any occasion. They are sure to please your family and friends!
Why Make This Recipe
Making Peach Cobbler Cheesecake Bars is a wonderful way to enjoy the flavors of summer all year long. The fresh peaches add a natural sweetness, while the creamy cheesecake provides a rich and satisfying texture. This dessert is easy to make, and it’s a great way to impress guests at a gathering. Plus, they are simple enough to whip up for a weeknight treat!
How to Make Peach Cobbler Cheesecake Bars
Ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup granulated sugar
- 1⁄2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups fresh or canned peaches, sliced
- 1⁄3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/4 tsp cinnamon
Directions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes and let cool.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Pour this cheesecake mixture over the baked crust and spread it evenly.
- In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, and nutmeg. Cook until the peaches release their juices, about 5–7 minutes. Stir in the cornstarch mixture and cook until it thickens. Let this peach mixture cool slightly, then spoon it evenly over the cheesecake layer.
- In another bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture looks crumbly. Sprinkle this streusel over the peach layer.
- Bake for 35–40 minutes or until the cheesecake is set and the topping is golden brown. Let the bars cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Cut into squares, drizzle with caramel sauce if you like, and serve chilled.
How to Serve Peach Cobbler Cheesecake Bars
Serve these bars chilled for the best taste. You can enjoy them plain or add a drizzle of caramel sauce on top for extra sweetness. They make a great dessert for parties, potlucks, or a cozy night in!
How to Store Peach Cobbler Cheesecake Bars
Store any leftover bars in an airtight container in the refrigerator. They will keep well for up to 4 days. If you need to store them longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then aluminum foil.
Tips to Make Peach Cobbler Cheesecake Bars
- Use fresh peaches when they are in season for the best flavor. Canned peaches work too, but make sure to drain any extra liquid.
- Make sure the cream cheese is softened for easy mixing. You can leave it at room temperature for a while before starting.
- Feel free to adjust the spices to your taste if you want to add more cinnamon or nutmeg!
Variation
For a fun twist, try adding blueberries or raspberries into the peach mixture for a mixed berry cobbler cheesecake bar. You can also experiment with different flavored extracts, such as almond extract, to change up the flavor profile.
FAQs
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Just thaw and drain them before using in the recipe.
How can I tell when the cheesecake bars are done baking?
The cheesecake should be set but still slightly jiggly in the center. It will firm up as it cools.
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Just store them in the refrigerator until you’re ready to serve.
Enjoy making these delightful Peach Cobbler Cheesecake Bars! They are sure to be a hit with everyone who tries them!
Peach Cobbler Cheesecake Bars
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Peach Topping
- 3 cups fresh or canned peaches, sliced
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp cornstarch mixed with 2 tbsp water
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/4 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes and let cool.
Cheesecake Layer
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract. Pour this cheesecake mixture over the baked crust and spread it evenly.
Peach Layer
- In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, and nutmeg. Cook until the peaches release their juices, about 5–7 minutes.
- Stir in the cornstarch mixture and cook until it thickens. Let this peach mixture cool slightly, then spoon it evenly over the cheesecake layer.
Streusel Topping
- In another bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture looks crumbly. Sprinkle this streusel over the peach layer.
Baking
- Bake for 35–40 minutes or until the cheesecake is set and the topping is golden brown. Let the bars cool completely, then refrigerate for at least 2 hours or overnight to firm up.
Serving
- Cut into squares, drizzle with caramel sauce if you like, and serve chilled.
