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

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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