Description
Delicious peach cobbler cheesecake bars with a graham cracker crust, creamy cheesecake filling, and a cinnamon crumble topping.
Ingredients
Scale
- Crust:
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- Filling:
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups (332 g) diced peaches, fresh or frozen (thawed if frozen)
- Crumble Topping:
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
- Make the filling: Beat cream cheese, sugar, vanilla, and salt until smooth. Add eggs one at a time, mixing well after each.
- Fold in diced peaches. Pour filling over the crust.
- Make the topping: Combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Sprinkle over the filling.
- Bake for 35-40 minutes until the center is set. Cool completely before cutting into bars.
Notes
- Use room temperature cream cheese and eggs for a smoother filling.
- Drain excess liquid from thawed frozen peaches to prevent a soggy crust.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: peach cobbler cheesecake bars, dessert recipe, summer dessert