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Peach Cobbler Cheesecake Bars

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!
Prep Time30 mins
Cook Time1 hr 10 mins
Chill2 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 567kcal


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


  • 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.


  1. These can be served at room temp, warm, or cold! I prefer them cold but that is a personal preference.
  2. 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.
  3. 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.
  4. Canned peaches can be used, see my tips above.
  5. These can be frozen, again see my tips above.


Calories: 567kcal | Carbohydrates: 59g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 161mg | Potassium: 180mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1272IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg