I layer a buttery graham crust with ultra-creamy cheesecake and a cinnamon-spiced peach cobbler topping, then I bake the pan until the edges turn golden and the center sets to a silky wobble. I chill, slice, and serve bars that taste like summer in every bite.
Why You’ll Love This Recipe
I get the cozy flavors of peach cobbler and the lush texture of cheesecake in one easy pan. I press in a no-fuss crust, I whisk a smooth filling, and I crown it all with juicy peaches and a crisp, buttery sprinkle. I can bake ahead, I cut clean slices once chilled, and I carry these bars to parties without stress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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6 tablespoons unsalted butter, melted
For the cheesecake filling
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16 oz cream cheese, room temperature
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1 cup granulated sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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1/2 cup sour cream, room temperature
For the peach cobbler topping
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1 1/2 cups fresh peaches, peeled and sliced
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1/2 cup all-purpose flour
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1/2 cup granulated sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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6 tablespoons cold unsalted butter, cut into small pieces
Directions
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I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan (I line it with parchment for easy lifting).
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I make the crust: I mix graham crumbs, sugar, and melted butter until evenly moistened, then I press the mixture firmly into the pan to form a compact, even layer. I chill it a few minutes while I mix the filling.
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I make the filling: In a large bowl, I beat the cream cheese and sugar until smooth and fluffy. I beat in the eggs one at a time, then I stir in the vanilla and sour cream until silky. I pour the filling over the crust and smooth the top.
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I make the topping: I toss the peach slices with flour, sugar, cinnamon, and nutmeg. I scatter the peaches evenly over the cheesecake layer, then I dot the top with the cold butter pieces.
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I bake 45–50 minutes, until the edges are set and the center still has a slight jiggle.
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I cool the pan on a rack to room temperature, then I chill at least 2 hours (or overnight) before slicing into bars.
Servings and timing
I plan on 16 bars.
Prep time: 25 minutes
Cook time: 50 minutes
Total time: 1 hour 15 minutes
Variations
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Almond twist: I swap in almond extract (1/4 teaspoon) for a portion of the vanilla and sprinkle sliced almonds on top during the last 10 minutes of baking.
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Brown-butter crust: I brown the butter for the crust for a deeper, nutty flavor.
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Bourbon peaches: I splash 1 tablespoon bourbon into the peach mixture for a warm, boozy note.
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Oat crumble: I replace half the flour in the topping with quick oats and add a pinch of salt for a heartier crunch.
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Frozen or canned peaches: I thaw and pat frozen peaches very dry (or I drain canned peaches well) before tossing with the dry ingredients so the bars set cleanly.
storage/reheating
I refrigerate the bars, covered, for up to 5 days. I freeze slices individually (first on a tray until firm, then wrapped and bagged) for up to 3 months. I thaw overnight in the fridge. I serve chilled for clean edges, or I let a slice stand 10–15 minutes at room temperature for a softer bite—I don’t reheat these so the cheesecake stays silky.
FAQs
Can I use a different pan size?
I can bake in a 9×9-inch pan for thicker bars; I add a few minutes to the bake time and watch for that slight center jiggle.
How do I keep the filling super smooth?
I start with room-temperature dairy, I beat just until silky (so I don’t whip in excess air), and I avoid opening the oven door while it bakes.
Can I make these a day ahead?
I can—and I prefer to. I chill the baked bars overnight so the layers set for the cleanest slices.
What if my peaches are very juicy?
I blot the slices and toss with the flour and sugar mixture thoroughly. If they’re extra juicy, I add an extra teaspoon of flour.
How do I prevent a soggy crust?
I press the crust firmly, chill it for a few minutes, and bake the bars until the edges are fully set. Lining the pan with parchment also helps me lift and cool without steam collecting.
Conclusion
I love how these peach cobbler cheesecake bars turn peak-season peaches and a simple graham crust into a shareable, show-stopping dessert. I get the best of both worlds—creamy and crunchy, cozy and bright—and I can count on tidy slices that travel well and delight every time.
Print
Peach Cobbler Cheesecake Bars
- Total Time: 1 hour 15 minutes (plus chilling)
- Yield: 16 bars
- Diet: Vegetarian
Description
Buttery graham crust, ultra-creamy cheesecake, and a cinnamon-spiced peach cobbler topping baked to golden edges with a silky, gently wobbly center—summer in bar form.
Ingredients
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake filling
16 oz (454 g) cream cheese, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
For the peach cobbler topping
1 1/2 cups fresh peaches, peeled and sliced (thawed and patted dry if frozen; well-drained if canned)
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment, leaving overhang for easy lifting.
- Make the crust: Stir graham crumbs with 1/4 cup sugar and melted butter until evenly moistened. Press firmly into the pan in an even layer. Chill a few minutes while preparing the filling.
- Make the filling: Beat cream cheese and 1 cup sugar until smooth and fluffy. Beat in eggs one at a time. Mix in vanilla and sour cream just until silky. Pour over the crust; smooth the top.
- Make the topping: In a bowl, toss peach slices with flour, 1/2 cup sugar, cinnamon, and nutmeg. Distribute peaches evenly over the cheesecake layer. Dot the top with the cold butter pieces.
- Bake 45–50 minutes, until edges are set and the center has a slight jiggle.
- Cool on a rack to room temperature, then chill at least 2 hours (or overnight) before lifting out and slicing into bars.
Notes
Clean slices: Chill thoroughly and wipe the knife between cuts.
Almond twist: Swap 1/4 teaspoon almond extract for part of the vanilla; sprinkle sliced almonds on top during the last 10 minutes.
Brown-butter crust: Brown the butter for nutty depth before mixing with crumbs.
Bourbon peaches: Add 1 tablespoon bourbon to the peach mixture.
Oat crumble: Replace half the flour in the topping with quick oats; add a pinch of salt.
Very juicy peaches: Blot well and toss thoroughly with the dry ingredients; if extra juicy, add 1 additional teaspoon flour.
Pan size: For thicker bars, bake in a 9×9-inch pan and add a few minutes, watching for that slight center jiggle.
From frozen/canned fruit: Thaw and pat frozen peaches dry, or drain canned peaches very well.
Avoid overmixing: Beat filling just until smooth to prevent excess air and cracking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of pan)
- Calories: 365
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
