Peach Cobbler Cheesecake Bars

Side view of a peach cobbler cheesecake bar being lifted out of a baking dish.

Peach Cobbler Cheesecake Bars

These easy Peach Cobbler Cheesecake Bars layer buttery shortbread, creamy cheesecake, and juicy cinnamon peaches into a make-ahead summer dessert.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Peach Cobbler Cheesecake Bars

Servings: servings

Equipment

9x9 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 9x9 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

For the best texture, use ripe but firm peaches so they hold their shape while baking. Slightly overripe peaches can make the filling too juicy.

Don’t overmix the cheesecake batter after adding eggs, as this can cause too much air and lead to cracking.

It’s completely normal if the peaches sink a little while baking. As the cheesecake bakes, the batter stays soft until it sets, so the peaches naturally settle a little into the filling during baking.

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