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Peach Cobbler Cheesecake Bars

These Peach Cobbler Cheesecake Bars combine the best of both worlds to get a creamy, crunchy summer dessert!

These Peach Cobbler Cheesecake Bars combine the brown sugary crunch of peach cobbler with the creaminess of cheesecake for the ultimate summer dessert.

It’s not often that reality matches my expectations. Sometimes what I imagine will be a beautiful and romantic stroll around the pond turns out to be an adventure in dodging angry geese and hopping over poo piles. And sometimes what I think will be a mundane trip to Sam’s Club turns out to be a laughter and fun filled date night with the hubby.

Then there are those rare occasions when all the wishful hopes you had for something actually come to fruition. It doesn’t happen often, but when it does, it feels like magic. And magic is exactly what happened with these Peach Cobbler Cheesecake Bars.

When I set out to make these, I had a very specific vision in my mind. I wanted something that would have the comforting warmth of a crumbly peach cobbler combined with the cool creaminess of a bowl of fresh peaches and milk. I wanted warm muggy evenings, trees heavy with fruit, umbrellas fluttering in the breeze. I wanted the feel and taste and texture of summer in a bar.

My expectations weren’t high or anything.

In concept, these are just a hybrid of a cheesecake and a peach cobbler, but I hesitate to use the word “just” in this case. Because really, is anything ever “just” cheesecake and cobbler? That’s like saying I “just” won the lottery last week. No biggie, right?

Peach Cobbler Cheesecake Bars combine two of my favorite desserts for an awesome summer treat.

The recipe is broken up into three parts. First, a shortbread crust is baked until puffy and golden brown. The crust is layered with a smear of peach jam, fresh sliced peaches, and a rich cheesecake drizzle. Finally, a gently spiced crumble tops it all off. The end result? A sweet, creamy, crumbly mess of summer goodness.

These bars taste like family reunions, the thrill of new love, the sweet steadiness of a best friend. They’re all warm spicy days and cool creamy nights. Familiar, but exciting. Comforting, with a hint of mischief.

You can serve these straight from the fridge or straight from the oven (give them about a half hour to cool a bit!).  I preferred them just a little warmer than room temp. That seemed to be the sweet spot where the cheesecake just started to meld into the peaches and the ginger and cinnamon really shined.

Peach Cobbler Cheesecake Bars are a sweet, creamy, crunchy dessert that tastes like summer!

So find yourself a tree loaded down with fiery orange peaches, pluck a few of the best, and head home to make these bars. You’ll have plenty to share, but I won’t judge if you keep them all to yourself.

Note: This recipe originally appeared on the blog in August 2012, and was updated in 2017 with new text and photos. 

Peach Cobbler Cheesecake Bars

Prep Time 40 minutesPrep Time
Cook Time 50 minutesCook Time
Total Time 1 hr 30 mins Total Time
Serves 20

Creamy cheesecake is layered with fresh peaches, jam, a crumbly cobbler topping and a shortbread crust for a perfect summer dessert.


    For the crust

    • 2 sticks (1 cup) unsalted butter, softened
    • 1/4 cup brown sugar
    • 1/2 teaspoon salt
    • 2 cups flour

    For the filling

    • 1/2 cup peach jam
    • 3 large peaches, thinly sliced
    • 12 ounces cream cheese, softened
    • 1/4 cup sour cream
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract

    For the topping

    • 1 cup flour
    • 1/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1/2 teaspoon ground ginger (optional)
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 1 stick (1/2 cup) butter, melted


    For the shortbread crust: Preheat the oven to 350 degrees. Line a 13 x 9 in baking dish with foil, then grease the foil on all sides. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add sugar and salt and beat on low speed until just combined. Add the flour and beat on low speed until incorporated then increase to high speed and beat until a cohesive dough is formed. Using your fingers, press the dough into the baking dish and bake for 20 minutes or until puffy and golden brown.

    For the filling: Spread peach jam evenly over the crust, then layer with sliced peaches. To make the cream layer, beat cream cheese and sour cream on high speed until smooth. Add sugar and beat another 30 seconds. Add eggs and vanilla and beat until smooth and thoroughly combined. Pour cheesecake mixture over peach slices. Set aside.

    For the topping: In a small bowl, combine flour, sugars, ginger, cinnamon, and salt. Pour melted butter over all and use your fingers to mix together until coarse crumbles form. Sprinkle over the top of the cheesecake layer. Bake again at 350 for 30 minutes or until crumbles are golden brown and center is set.


    Recipe Notes

    Feel free to substitute nectarines or even plums in this recipe! 

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    Peach Cobbler Cheesecake Bars combine two amazing desserts to make one delicious crunchy, creamy bar.
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    • Lorraine August 9, 2017, 12:30 PM

      Recipe does not come up at all even on a search of your site.

      • Courtney August 9, 2017, 1:24 PM

        I am so sorry about that. The site is undergoing a few changes, but everything should be there now!

    • cakespy August 11, 2017, 10:36 AM

      These look 200 percent crave worthy. Love this taste of late summer!

    • 2pots2cook August 12, 2017, 5:48 AM

      I really enjoy your site very much ! Thank you another beauty !

      • Courtney August 17, 2017, 4:28 PM

        Thanks so much. This made my day!

    • Christina September 1, 2017, 12:40 AM

      Made these for life group and everyone loved them! Shared the recipe with several ladies. Next time I make it, I will probably use cold or softened butter for the crumbly top because my “crumbles” were actually a thick delicious paste that sure tasted good but looked nothing like your lovely crumb topping! Still tasted awesome even without that delightful texture. Will for sure be making these again!! Another winner, Courtney!

      • Courtney September 5, 2017, 4:07 PM

        Hahaha. I’m all about butter pastes. 🙂 I’m so glad everyone liked them, and softened butter would work great, I’m sure.

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