Peach Cobbler Cheesecake Bars
Published
Published
These Peach Cobbler Cheesecake Bars are what happens when cheesecake gets a sweet, summery peach cobbler makeover. They layer a buttery shortbread base with smooth cheesecake, juicy cinnamon peaches, and a golden crumb topping. I keep my peaches unpeeled and uncooked, which also keeps the prep nice and simple. These peach cheesecake bars store well, so they’re an easy make-ahead dessert for summer!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Buttery Peach Cobbler Cheesecake Bars
If I’m not making the most of summer peaches by baking our blackberry peach crisp, I’m making these peach cobbler cheesecake bars. To make them, I start by pressing a super-simple shortbread mixture into a 9×9-inch pan and lightly prebake it for a firm, buttery base. Then the remaining mixture gets scattered over the top to create an easy crumb topping. In between, sour cream makes the vanilla cheesecake filling extra smooth and lightly tangy, which balances the sweet peaches perfectly.
The peach layer itself gets a classic cobbler flavor from brown sugar and cinnamon, plus lemon juice for brightness. I also add a little cornstarch to catch some of the juices as the peaches bake, keeping them soft and jammy without making the cheesecake watery. Everything bakes together (no springform pan or water bath needed!), and the finished bars are perfect for summer brunches, showers, or birthday parties.
Helpful Tips & Variations
- Use fresh or canned peaches. I prefer ripe but firm yellow peaches because they hold their shape well, but canned peaches also work here. Just drain and pat them dry so the filling doesn’t become watery.
- Don’t skip prebaking the crust! This helps the shortbread stay firm instead of turning soft or soggy under the cheesecake and peaches.
- Mix the cheesecake batter gently. Cracks are common in baked cheesecakes when too much air is beaten into the filling, or they cool too quickly. Once the eggs go in, I recommend mixing only until everything is combined. Letting the baked bars rest in the turned-off oven with the door cracked for 10-15 minutes also helps them cool more gradually.
- Look for set edges and a slight jiggle. The outside of the peach crumble cheesecake bars should look firm, but the center should still wobble gently when you nudge the pan. It’ll finish setting as it cools and chills. Don’t wait until the middle is completely firm or the bars may overbake. It’s also normal for the peaches to sink a little as the cheesecake bakes and sets.
- Turn up the sweetness! For an even sweeter finish, I’ll sometimes drizzle the fully chilled bars with a simple powdered sugar, milk, and vanilla glaze, similar to our cherry pie bars. The bars should be completely cool first so the glaze sets instead of melting into the crumb topping.
Peach Cobbler Cheesecake Bars
Equipment
- 9×9 Baking Pan
- parchment paper
- Mixing Bowls
Ingredients
For the Shortbread Crust
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- ¾ cup cold unsalted butter, cubed
- ¼ tsp salt
- 1 tsp vanilla extract
For the Cream Cheese Layer
- 16 oz. cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream
For the Peach Mixture
- 1½ cups ripe peaches, chopped & unpeeled
- 2 tsp brown sugar
- ½ tsp cinnamon
- 1 tsp lemon juice
- ½ tsp cornstarch
Instructions
- Preheat oven to 350°F and line a 9×9 baking pan with parchment paper.
- In a bowl, mix flour, powdered sugar, and salt. Add cold cubed butter and cut it in until the mixture becomes crumbly. Mix in vanilla until a loose dough forms.
- Reserve ⅓ of the mixture for the crumble topping. Press the remaining mixture firmly into the pan to form the crust.
- Bake the crust for about 12 minutes until lightly set and slightly golden at the edges. Let it cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream until just combined.
- Pour cheesecake mixture over the crust and smooth it evenly.
- Toss chopped peaches with brown sugar, cinnamon, lemon juice, and cornstarch, then spoon over the cheesecake layer. Sprinkle the reserved crumble mixture on top.
- Bake for 45–50 minutes until edges are set and the center has a slight jiggle. Turn off the oven, crack the oven door open, and let the bars rest inside for 10–15 minutes before removing. Cool completely, then chill for at least 4 hours or overnight before slicing.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Peach Cobbler Cheesecake Bars Step by Step
Gather all of your ingredients and preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides so the chilled bars are easy to lift from the pan later.
Make the shortbread mixture: Add 2 cups all-purpose flour, ¾ cup powdered sugar, and ¼ teaspoon salt to a large mixing bowl and stir until evenly combined.
Now add ¾ cup cold unsalted butter (cubed). Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture looks crumbly, with small pea-sized pieces of butter throughout. Add 1 teaspoon vanilla extract and continue mixing just until the crumbs begin to clump together when squeezed in your hand. The mixture will still look loose and crumbly rather than forming a smooth dough.
Bake the crust: Set aside ⅓ of the shortbread mixture for the crumble topping. Transfer the remaining mixture to the prepared pan and press it firmly into an even layer, making sure to reach all the way into the corners. The bottom of a measuring cup works well for compacting and smoothing the crust.
Bake the crust for about 12 minutes, or until the surface looks dry and set and the edges are beginning to turn pale golden. This short pre-bake helps the crust stay firm beneath the wet layers. Set the pan aside to cool slightly as you prepare the filling.
Make the cheesecake filling: Add 16 ounces softened cream cheese and ½ cup granulated sugar to a large bowl. Beat on medium-low speed until completely smooth and creamy, stopping to scrape down the bottom and sides of the bowl as needed.
Now add 2 large room-temperature eggs, one at a time, mixing on low speed just until each egg disappears into the batter. Add 1 teaspoon vanilla extract and ¼ cup sour cream, then mix just until smooth and evenly combined. Avoid beating the batter longer than necessary after adding the eggs. Too much air can cause the cheesecake to puff up and crack as it cools.
Add the cheesecake layer: Pour the cheesecake filling over the slightly cooled crust. Spread it gently into an even layer with a spatula.
Prepare the peach mixture: Add 1½ cups chopped peaches (unpeeled), 2 teaspoons brown sugar, ½ teaspoon cinnamon, 1 teaspoon lemon juice, and ½ teaspoon cornstarch to a medium bowl. Toss gently until the peach pieces are evenly coated. Ripe but firm peaches work best because they soften in the oven without releasing too much juice or losing their shape.
Spoon the peach mixture evenly over the cheesecake filling, and then sprinkle the reserved shortbread mixture over the peaches.
Bake: Place the baking dish in the oven and bake for 45-50 minutes. The edges should look set, but the center should still have a gentle wobble when the pan is carefully nudged. The middle should jiggle as one piece rather than looking wet or sloshy.
Turn off the oven and crack the oven door open. Leave the baking dish inside for 10-15 minutes to allow the temperature to drop gradually, which can help reduce sudden sinking and cracking.
Chill and slice: Remove the pan from the oven and let the bars cool completely at room temperature. Cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled and firm enough to slice cleanly. Use the parchment paper overhang to lift the chilled bars from the pan. Cut them into 9 squares with a sharp knife, wiping the blade clean between cuts for neater layers. Enjoy!
Serving Suggestions
I serve these peach cobbler cheesecake bars straight from the fridge, but you can also let them sit for 10-15 minutes for a softer, creamier bite. A scoop of vanilla ice cream on top would bring out the peach cobbler side of this dessert, while lightly sweetened whipped cream would add an airy contrast to the dense cheesecake. I also love enjoying a slice with an iced coffee or homemade lemonade on those really hot summery days to cut through the sweetness! For larger gatherings, I’d cut the pan into 18 smaller slices so they’re easier to serve and go a little further.
Storing Leftovers
Store these peach cheesecake bars in an airtight container in the refrigerator. They should stay fresh for up to 4 days. Keep them chilled until ready to serve for the best texture and clean slices.
Freezer
You can also freeze the bars for longer storage. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw frozen bars in the refrigerator overnight. Don’t thaw at room temperature to maintain the creamy texture and prevent excess moisture.
More Easy Peach Desserts
- These Peach Hand Pies turn refrigerated pie crust and peach filling into a golden, handheld summer treat.
- My favorite thing about this homemade Peach Jam is how easily it turns breakfast or dessert into something special!
- Our Peach Dump Cake needs only five ingredients and five minutes of prep before the oven does the rest!
