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Creamy Peach Cobbler Cheesecake Bars

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A luscious dessert combining warm peach cobbler filling with a creamy cheesecake layer on a buttery graham cracker crust, perfect for a comforting summer treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets; Honey Maid recommended)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 4 cups fresh peaches, peeled and sliced (about 4 large peaches; can substitute with frozen, thawed and drained)
  • ⅓ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Juice of half a lemon
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream (can substitute with Greek yogurt)

Instructions

  1. Preheat the oven to 325°F (163°C). Line a 9×13 inch pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until crumbs are evenly coated and resemble wet sand.
  3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until set and fragrant. Remove and let cool slightly.
  4. In a saucepan over medium heat, combine sliced peaches, brown sugar, cinnamon, cornstarch, lemon juice, and vanilla extract. Cook, stirring occasionally, until peaches soften and sauce thickens, about 8-10 minutes. Remove from heat and cool.
  5. In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined.
  6. Spread half of the cream cheese mixture evenly over the cooled crust.
  7. Spoon the peach filling evenly over the cream cheese layer.
  8. Dollop and gently spread the remaining cream cheese mixture on top, allowing some swirls.
  9. Bake bars for 40-45 minutes until edges are set and center slightly jiggles when shaken gently. Avoid overbaking.
  10. Cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set.
  11. Slice into bars and serve chilled or at room temperature.

Notes

Use room temperature cream cheese for smooth texture. Drain excess juice from peaches to avoid soggy crust. Chill bars overnight for best slicing. Press crust firmly for compact base. Baking time may vary slightly depending on pan size; look for slight jiggle in center.

Nutrition

Keywords: peach cobbler, cheesecake bars, graham cracker crust, summer dessert, creamy dessert, easy dessert, homemade bars

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