With a sweet and tasty crust, a peach cheesecake filling and a sugary top these Peach Cobbler Cheesecake Bars are a fun, easy and absolutely flavorful dessert!
I’m obsessed with all things peach related. I just love when it is peach season and we can make all the fresh peach recipes known known to man, and as you know I love baking.
All the peach flavored desserts from cakes, to bars to cheesecakes get made and my whole family just really can’t get enough of them, mainly me because I’m probably the most peach addicted.
These Peach Cobbler Cheesecake Bars have to hands down be one of my favorite recipes. We love making cheesecake bars and we make a lot of them. They are one of my favorite desserts.
They are easier than a regular cheesecake, take less time to set up and they are handheld which really makes everything just that much better in my opinion.
Trust me when I say that you will fall in love with all the flavor that is in these Cheesecake Bars! From the crust, to the filling all the way to the topping.
All the elements in this recipe work so well together which combine to make one heck of a dessert that I want to make over and over again.
Some of my other favorite Cheesecake Bar Recipes that we have on our site include: Chocolate Sopapilla Cheesecake Bars, Funfetti Sugar Cookie Cheesecake Bars and Almond Cheesecake Bars.
WHY THIS RECIPE WORKS:
- The flavors in the recipe combined work so well and create a wonderful treat.
- You can use canned peaches if desired.
- These store well for later consumption.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Powdered sugar
Cinnamon
Unsalted butter
Peaches
Cream cheese
Granulated sugar
Eggs
Vanilla extract
Light brown sugar
Nutmeg
Fine sea salt
HOW TO MAKE PEACH COBBLER CHEESECAKE BARS, STEP BY STEP:
- Preheat the oven to 350°F. Line a 9×13 baking dish with foil, spray with cooking spray, set aside.
- Stir together the flour, powdered sugar, and cinnamon together in a large bowl until combined.
- Slice the butter and add it to the bowl, using a pastry cutter, cut the mixture together until combined.
- Press the dough into the bottom of the baking dish. Bake for 20 minutes until set. Set aside.
- Layer the sliced peaches on top of the crust.
- Place the cream cheese in a large bowl and mix it until smooth with an electric hand mixer. Add the sugar and mix it in until combined.
- Add the eggs one at a time, mixing the first one in before adding the next. Mix in the vanilla.
- Pour this mixture over the peaches.
- In a large bowl, stir together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt until combined.
- Add the melted butter and using a fork, stir it together until it is combined, forming crumbles.
- Sprinkle this mixture over the cheesecake layer.
- Bake for 45-55 minutes until the top is lightly golden brown and the cheesecake is set. If there is a very slight jiggle right in the center that’s okay. Let cool completely on the countertop, then place in refrigerator to set up.
CAN I USE CANNED PEACHES?
You can use canned peaches for this recipe if you’d like. You will want to use about 1-2 15 oz cans of peaches (enough to cover the crust), you will want to make sure that they are drained and I like to dab them dry.
We don’t want to add too much extra moisture into these Cheesecake Bars so when using canned you will want to make sure to drain them well.
CAN I GLAZE THESE CHEESECAKE BARS?
We sometimes like to add a powdered sugar glaze to the top for some extra flavor. Vanilla or almond extract work great in the glaze, I especially love almond.
It gives it a real homey and tasty flavor that you won’t be able to resist. You can also add almond extract into the batter itself. It really is a personal choice, but trust me so so good.
HOW TO STORE CHEESECAKE BARS:
Stored covered in pan or in an airtight container these Peach Cobbler Cheesecake bars will keep for up to 2-3 days.
These can also be frozen, bake and cool as directed. We like to remove each bar separately and wrap in plastic wrap and then place in a freezer bag.
Place in freezer and these will keep for up to 2-3 months, let defrost in the refrigerator.
TIPS AND TRICKS:
- These can be served at room temp, warm, or cold! I prefer them cold but that is a personal preference.
- The juicy peaches really stand out in these cheesecake bars, the crumbly top along with the shortbread crust gives a great textural element in contrast with the soft peaches and cheesecake.
- You can also add ½ teaspoon almond extract to the cheesecake layer. Adding nuts such as chopped pecans or chopped/sliced almonds to the topping would be fabulous as well.
- Canned peaches can be used, see my tips above.
- These can be frozen, again see my tips above.
If you want a fruity, flavorful and absolutely mouthwatering recipe then you have to make my Peach Cobbler Cheesecake Bars!
If you like this recipe you might also like:
If you’ve tried these PEACH COBBLER CHEESECAKE BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Peach Cobbler Cheesecake Bars
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter softened
For the filling:
- 3 peaches pitted, peeled, and thinly sliced
- 12 oz cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg optional
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F. Line a 9x13 baking dish with foil, spray with cooking spray, set aside.
- Stir together the flour, powdered sugar, and cinnamon together in a large bowl until combined.
- Slice the butter and add it to the bowl, using a pastry cutter, cut the mixture together until combined.
- Press the dough into the bottom of the baking dish. Bake for 20 minutes until set. Set aside.
- Layer the sliced peaches on top of the crust.
- Place the cream cheese in a large bowl and mix it until smooth with an electric hand mixer. Add the sugar and mix it in until combined.
- Add the eggs one at a time, mixing the first one in before adding the next. Mix in the vanilla.
- Pour this mixture over the peaches.
- In a large bowl, stir together the flour, brown sugar, sugar, cinnamon, nutmeg, and salt until combined.
- Add the melted butter and using a fork, stir it together until it is combined, forming crumbles.
- Sprinkle this mixture over the cheesecake layer.
- Bake for 45-55 minutes until the top is lightly golden brown and the cheesecake is set. If there is a very slight jiggle right in the center that’s okay. Let cool completely on the countertop then place in the refrigerator until set.
Notes
- These can be served at room temp, warm, or cold! I prefer them cold but that is a personal preference.
- The juicy peaches really stand out in these cheesecake bars, the crumbly top along with the shortbread crust gives a great textural element in contrast with the soft peaches and cheesecake.
- You can also add ½ teaspoon almond extract to the cheesecake layer. Adding nuts such as chopped pecans or chopped/sliced almonds to the topping would be fabulous as well.
- Canned peaches can be used, see my tips above.
- These can be frozen, again see my tips above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Lora
Could you used canned peaches instead of fresh?
Tornadough Alli
If you do I would make sure that they are drained and dried well. Use roughly 1-2 cans (15 ounces each). If you do try with canned let me know how they turn out!
Nan
is it really 12 oz of cream cheese or 8 oz
Tornadough Alli
Yes it is 12 oz cream cheese.