These Creamy Peach Cobbler Cheesecake Bars combine the smooth richness of cheesecake with the warm, comforting flavors of a peach cobbler. With a buttery graham cracker crust, a luscious cheesecake filling, sweet peach topping, and a crispy cinnamon-spiced crumble, this dessert brings together the best of both worlds. The fresh (or frozen) peaches are simmered to perfection with cinnamon and brown sugar, creating a delicious filling that is layered between cheesecake and the crunchy crumble. It’s an indulgent dessert that’s perfect for any occasion, offering both the creaminess of cheesecake and the fruity sweetness of peaches in every bite.
Why You’ll Love This: You’ll love this recipe for its creamy, flavorful layers and the combination of contrasting textures. The rich cheesecake layer pairs beautifully with the fresh, juicy peaches, and the spiced crumble adds the perfect crispy finish. It’s a great way to elevate a traditional peach cobbler, offering something more indulgent and impressive, yet simple enough to make for a casual gathering or a special treat at home. The balance between the tartness of the peaches and the sweetness of the cheesecake makes every bite a delight.
Perfect Occasion: These Peach Cobbler Cheesecake Bars are ideal for summer cookouts, holiday gatherings, or potlucks where you want to bring a show-stopping dessert. They’re also great for a weekend baking project, offering something that feels special and celebratory. The bars are perfect for slicing and sharing, making them a crowd-pleaser that works for a variety of occasions.
Decoration Tips: For a more polished presentation, top the bars with thin slices of fresh peach and a light dusting of powdered sugar. A drizzle of caramel sauce or honey can also add extra sweetness and visual appeal. For added texture, sprinkle chopped nuts such as pecans or almonds over the crumble before baking, or garnish with a dollop of whipped cream or a scoop of vanilla ice cream when serving.
Recipe:
For the Crust:
- 12 graham crackers
- 1 tablespoon brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened (two 8 oz packages)
- 3/4 cup granulated sugar
- 1/2 cup plain Greek yogurt (or sour cream)
- 4 large eggs
- 1 teaspoon vanilla extract
For the Peach Filling:
- 2 cups fresh or frozen peaches, peeled and sliced
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Instructions:
- Prepare the Peach Filling:
- In a greased stovetop pan, add the sliced peaches, brown sugar, and cinnamon. Simmer over medium heat until the sugar dissolves and becomes bubbly.
- Mix in the lemon juice and cornstarch slurry (cornstarch mixed with water). Stir until the mixture thickens, then remove from heat and let cool.
- Prepare the Crust:
- Preheat the oven to 375°F (190°C). In a food processor or blender, blend the graham crackers, brown sugar, cinnamon, and melted butter until fine crumbs form.
- Press the mixture evenly into the bottom of an 8x8-inch lined baking dish. Set aside.
- Prepare the Cheesecake Filling:
- In a stand mixer or with a hand mixer, beat the softened cream cheese, Greek yogurt, and sugar until smooth. A few small lumps are okay, as they will bake out.
- Add the vanilla extract and mix in the eggs one at a time until fully incorporated.
- Pour the cheesecake mixture over the prepared graham cracker crust.
- Add the Peach Filling:
- Spoon the cooled peach filling evenly over the top of the uncooked cheesecake layer.
- Bake the Cheesecake:
- Bake the cheesecake in the preheated oven for 20 minutes. To prevent cracking, place a small baking dish of water on the rack below the cheesecake.
- Prepare the Crumble Topping:
- While the cheesecake is baking, mix together the flour, brown sugar, cinnamon, and salt in a bowl. Drizzle in the melted butter and mix with a fork until crumbles form.
- Add the Crumble and Continue Baking:
- After 20 minutes of baking, remove the cheesecake from the oven and generously sprinkle the crumble topping over the cheesecake.
- Return the cheesecake to the oven and bake for another 25-30 minutes, or until the crumble is golden and the cheesecake is set with a slight jiggle.
- Cool and Set:
- Allow the cheesecake to cool completely on the countertop, then refrigerate for at least 4 hours (or overnight) to fully set before slicing.
Enjoy!