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Ultimate Peach Cobbler Cheesecake Bars – Best Easy Dessert

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These Ultimate Peach Cobbler Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake layer, sweet jammy peaches, and a crumbly oat topping. They’re the perfect summer dessert that’s quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 cans (15 ounces each) peach slices, drained
  • ¼ cup packed brown sugar
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cubed
  • ¼ cup rolled oats (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, cinnamon, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into bottom of prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Drain canned peaches well. In a small saucepan over medium heat, melt 1 tablespoon butter. Add peaches, brown sugar, and lemon juice. Cook for about 5 minutes, stirring gently, until peaches soften and mixture becomes fragrant. Stir in cornstarch slurry and cook for another minute until juices thicken. Remove from heat and let cool.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until combined. Add eggs one at a time, beating on low after each addition. Mix in vanilla extract, sour cream, and flour until just smooth.
  5. Pour cheesecake batter over cooled crust and spread evenly. Spoon cooked peaches over cheesecake layer, distributing evenly.
  6. In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in oats if using. Sprinkle evenly over peach layer.
  7. Bake for 40-45 minutes, until edges are set and center is slightly jiggly. Crumble topping should be golden brown. If browning too quickly, tent loosely with foil for last 10 minutes.
  8. Cool at room temperature for about 1 hour, then refrigerate for at least 3 hours (overnight is best).
  9. Use parchment handles to lift bars out of pan. Cut into squares with a sharp knife, wiping blade clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Drain peaches well to avoid a watery cheesecake. For clean cuts, chill bars thoroughly and wipe knife between cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: peach cobbler, cheesecake bars, summer dessert, easy dessert, peach dessert, graham cracker crust, crumble topping

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