Peach Cobbler Cheesecake Bars

Delicious Peach Cobbler Cheesecake Bars

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Peach Cobbler Cheesecake Bars: A Summer Dessert to Savor

There’s something about peaches that instantly transports me to summer afternoons in my grandmother’s backyard, where the scent of warm cobbler baking in the oven signaled joy and togetherness. She would slice those peaches so delicately, layering them with sugar, cinnamon, and love. Years later, I found myself craving that same nostalgia—only this time, I gave it a creamy twist. That’s how these Peach Cobbler Cheesecake Bars were born.

This recipe brings together the golden, syrupy goodness of peach cobbler and the rich silkiness of cheesecake in a handheld bar perfect for picnics, potlucks, or backyard barbecues. It’s a union of Southern comfort and creamy indulgence, ready in bar form.

Why You’ll Love These Peach Cobbler Cheesecake Bars

  • Perfect for Summer: Fresh peaches shine in every bite

  • Two Desserts in One: Classic cobbler meets creamy cheesecake

  • Portable & Shareable: Bars make for easy serving and storing

  • Crowd-Pleaser: Great for holidays, parties, or cozy nights in

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • 2 tablespoons brown sugar

  • 6 tablespoons unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 large egg

For the Peach Cobbler Topping:

  • 2 cups fresh or canned sliced peaches (drained if canned)

  • ¼ cup granulated sugar

  • 1 teaspoon cinnamon

  • 1 tablespoon cornstarch

  • ½ teaspoon nutmeg

  • 1 tablespoon lemon juice

For the Crumb Topping:

  • ¾ cup all-purpose flour

  • ¼ cup granulated sugar

  • ¼ cup brown sugar

  • ½ teaspoon cinnamon

  • ¼ cup cold unsalted butter, cubed

Equipment You’ll Need

  • 8×8-inch baking pan

  • Mixing bowls

  • Hand mixer or stand mixer

  • Rubber spatula

  • Parchment paper

Step-by-Step Instructions

1. Prepare the Crust

Preheat your oven to 350°F (175°C). Line your 8×8 baking dish with parchment paper for easy removal.

In a bowl, combine graham cracker crumbs and brown sugar. Stir in melted butter until the texture resembles wet sand. Press evenly into the prepared pan.

Bake for 8–10 minutes, then set aside to cool slightly.

 2. Make the Cheesecake Layer

In a medium bowl, beat the cream cheese until smooth and fluffy. Add sugar and vanilla, beating until incorporated. Add the egg and beat just until combined.

Pour this creamy layer over the baked crust and smooth it with a spatula.

3. Prepare the Peach Topping

In a separate bowl, toss the sliced peaches with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Let sit for 5 minutes until slightly syrupy.

Gently spoon the peach mixture over the cheesecake layer.

 4. Add the Crumb Topping

Combine flour, sugars, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.

Sprinkle evenly over the peaches.

 5. Bake and Cool

Bake for 40–45 minutes or until the edges are set and the top is lightly golden.

Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

 6. Slice and Serve

Lift the bars out using the parchment and cut into squares. Serve chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Tips for Perfect Peach Cobbler Cheesecake Bars

  • Use ripe, juicy peaches for peak flavor. If using canned, drain well.

  • Chill thoroughly before cutting—this helps the layers set beautifully.

  • Add a pinch of salt to the crumb topping to enhance flavor balance.

  • Store leftovers in an airtight container in the fridge for up to 5 days.

Variations to Try

  • Strawberry Peach Fusion: Add sliced strawberries for a fruity blend.

  • Crust Swap: Use crushed shortbread cookies instead of graham crackers.

  • Honey Glaze: Drizzle honey on top before serving for added sweetness.

  • Mini Bars: Bake in muffin tins for individual servings.

What to Serve With Peach Cobbler Cheesecake Bars

  • Iced Sweet Tea

  • Lemonade with Mint

  • Vanilla Bean Ice Cream

  • Cold Brew Coffee

Nutrition Facts (Approx. per serving)

  • Calories: 370

  • Fat: 21g

  • Carbohydrates: 38g

  • Sugar: 26g

  • Protein: 5g

Why This Dessert Screams Summer in the USA

From Georgia’s peach orchards to Southern cobbler traditions, this dessert pays homage to American summers. Layering cheesecake into the mix is a modern twist that elevates the cobbler into a more indulgent treat while keeping its roots in home-cooked nostalgia.

Whether served at a Fourth of July picnic or a simple Sunday barbecue, these bars bring together flavors that define the American summer.

Frequently Asked Questions

Can I use canned peaches instead of fresh?

Yes! If fresh peaches aren’t in season, canned peaches work well. Just make sure to drain them thoroughly to avoid excess moisture.

Can these bars be made ahead of time?

Absolutely. In fact, they’re best when chilled for a few hours or overnight. Perfect for prepping a day in advance.

How do I store Peach Cobbler Cheesecake Bars?

Keep them in an airtight container in the fridge. They stay fresh for up to 5 days.

Can I freeze them?

Yes. Wrap individual bars tightly in plastic wrap and freeze in a sealed container. Thaw in the fridge before serving.

What’s the best way to cut clean squares?

Chill thoroughly, then use a sharp knife wiped clean between cuts. A warm knife makes even smoother slices.

Is this recipe gluten-free?

Not as written, but you can use gluten-free graham crackers and flour to adapt it easily.

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