These Peach Cobbler Cheesecake Bars combine rich, creamy cheesecake with a crumbly peach cobbler topping for an incredible summer dessert.
Peach Cheesecake Bars: Dessert of My Dreams
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It’s not often that reality matches my expectations. Sometimes what I imagine will be a romantic stroll around the pond turns out to be an adventure in dodging angry geese and poo piles. And sometimes what I think will be a mundane trip to Costco turns into a laughter-filled date night with the hubby.
Then there are those rare occasions when all the 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 Peach Crumble Pie or Blackberry Peach Cobbler combined with the silky smooth, creamy texture of my favorite Cheesecake with Sour Cream Topping. 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?
How To Make Peach Cobbler Cheesecake
This peach cobbler cheesecake recipe is broken up into four parts.
- First, a shortbread crust is baked until puffy and golden brown.
- The crust is then layered with peach jam and fresh peach slices.
- On top of the jam goes a rich and creamy cheesecake filling.
- Finally, a gently spiced cobbler crumble tops it all off.
The end result? A sweet, creamy, crumbly mashup of two of my favorite desserts.
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. What I’m trying to say is, “OMG these peach cheesecake bars are the perfect summer dessert, please make them for all your cookouts and potlucks and BBQs forever and ever, AMEN.”
Storage and Make Ahead Instructions
- Cheesecake bars are a great make ahead dessert, but you can also serve them soon after making them. Fresh baked bars should be cooled at least 30 minutes, then served or refrigerated.
- Leftovers keep well in the fridge for 2-3 days.
- I prefer to serve peach cheesecake bars just a little warmer than room temp. This seems to be the sweet spot where the cheesecake begins to meld into the peaches and the ginger and cinnamon really come through. If you’re taking them from the fridge, allow about 45 minutes for them to come to room temperature.
More Great Cheesecake Bars
If you loved these Peach Cobbler Cheesecake Bars, try these!
Lemon Raspberry Swirl Cheesecake Bars
Note: This recipe originally appeared on the blog in August 2012, and was updated in 2020 with new text and photos.
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Peach Cobbler Cheesecake Bars
Ingredients
For the crust
- 2 sticks unsalted butter, softened (1 cup )
- 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 brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground ginger (optional)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 stick butter, melted (1/2 cup )
Instructions
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.
Notes
- Feel free to substitute nectarines or even plums in this recipe!
Nutrition
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