Description

Delight in these luscious Peach Cobbler Cheesecake Bars, a perfect blend of creamy cheesecake and sweet, cinnamon-spiced peach topping on a buttery graham cracker crust. These bars combine the best of peach cobbler dessert flavors with the rich texture of cheesecake, baked to perfection and chilled to serve a refreshing treat ideal for summer gatherings or anytime comfort dessert cravings strike.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1 tsp vanilla extract

Peach Topping

1 can (15 oz) sliced peaches, drained and chopped
1/2 tsp ground cinnamon
1/4 cup brown sugar
1 tbsp cornstarch
1 tbsp lemon juice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until all crumbs are coated with butter. Press this mixture firmly into the bottom of the prepared pan forming an even crust layer.
Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract until fully incorporated.
Assemble Cheesecake Layer: Pour the creamy cheesecake mixture evenly over the graham cracker crust in the pan, spreading it out smoothly to cover the entire surface.
Prepare Peach Topping: In a separate bowl, combine the chopped peaches, ground cinnamon, brown sugar, cornstarch, and lemon juice. Stir well to ensure all peach pieces are coated with the mixture.
Add Peach Topping: Drop spoonfuls of the peach topping evenly over the cheesecake layer. Using a knife, gently swirl the peach mixture through the cheesecake to create a marbled effect.
Bake: Place the pan in the preheated oven and bake for 40–45 minutes or until the center is set and no longer jiggly.
Cool and Chill: Remove the pan from the oven and allow the cheesecake bars to cool completely at room temperature. Once cooled, refrigerate for at least 3 hours to firm up before slicing into bars.

Notes

For best results, ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
Drain the canned peaches well to prevent excess moisture that could affect the crust and cheesecake texture.
Use parchment paper with some overhang on the sides for easy lifting of the bars from the pan after chilling.
These bars can be stored covered in the refrigerator for up to 3 days.
Feel free to garnish bars with a dollop of whipped cream or fresh mint for extra presentation appeal.