Description
Creamy cheesecake meets classic peach cobbler in these irresistible Peach Cobbler Cheesecake Bars with a cinnamon crumble topping.
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- 5 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 cups diced fresh peaches
Crumble Topping:
- ¾ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, diced
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar. Press firmly into prepared pan.
- Beat cream cheese until smooth, then add sugar, eggs, vanilla, and salt until just combined. Spread over crust.
- Distribute diced peaches evenly over cheesecake layer.
- Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Sprinkle over peaches.
- Bake 32-38 minutes until center is set and topping is golden.
- Cool completely, then refrigerate at least 2 hours before slicing.
Notes
- Use room temperature cream cheese to prevent lumps
- Pat frozen peaches dry if using
- Bars keep covered in refrigerator for 4 days
- Can be frozen up to 2 months
- Prep Time: 20 minutes
- Cook Time: 35 minutes (Chill Time: 2 hours)