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Peach Cobbler Cheesecake

Peach Cobbler Cheesecake Bars

With a sweet shortbread crust, a peach cheesecake filling, and a sugary cinnamon crumble top, these Peach Cobbler Cheesecake Bars are a fun, easy, and absolutely flavorful dessert!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
2 hours
Total Time 3 hours 40 minutes

Ingredients
  

  • 2 cups all-purpose flour for the crust
  • ½ cup powdered sugar
  • ½ tsp ground cinnamon
  • 1 cup unsalted butter softened
  • 3 peaches pitted, peeled, and thinly sliced
  • 12 oz cream cheese softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour for the topping
  • ¼ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg optional
  • ¼ tsp fine sea salt
  • ½ cup unsalted butter melted

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13-inch baking dish with foil, spray with cooking spray, and set aside.
  • In a large bowl, stir together the 2 cups flour, powdered sugar, and ½ tsp cinnamon until combined.
  • Slice in the 1 cup softened butter and cut it into the dry ingredients with a pastry cutter until combined.
  • Press the dough evenly into the bottom of the baking dish. Bake for 20 minutes until set, then set aside.
  • Layer the sliced peaches over the crust.
  • In a large bowl, beat the cream cheese with an electric hand mixer until smooth. Add the ¾ cup granulated sugar and mix until combined.
  • Add the eggs one at a time, mixing each in before adding the next. Mix in the vanilla.
  • Pour the cream cheese mixture over the peaches.
  • In another bowl, stir together the 1½ cups flour, brown sugar, ¼ cup granulated sugar, 1 tsp cinnamon, nutmeg, and salt until combined.
  • Add the melted butter and stir with a fork until the mixture forms crumbles.
  • Sprinkle the crumble topping evenly over the cheesecake layer.
  • Bake for 45–55 minutes until the top is lightly golden brown and the cheesecake is set (a very slight jiggle in the center is okay). Cool completely on the counter, then refrigerate until set.

Notes

Serving: These can be served at room temperature, warm, or cold. Cold is preferred for the firmest texture.
Texture: The juicy peaches, crumbly top, and shortbread crust create a great textural contrast.
Flavor boost: Add ½ tsp almond extract to the cheesecake layer, or fold chopped pecans or sliced almonds into the topping.
Canned peaches: Use 1–2 drained, patted-dry 15-oz cans in place of fresh.
Freezing: Wrap bars individually, place in a freezer bag, and freeze up to 2–3 months. Defrost in the refrigerator.