Peach Cobbler Cheesecake Bars are a delightful fusion, presenting the comforting flavors of classic peach cobbler within the decadent framework of creamy cheesecake bars, perfect for any occasion. This recipe offers a simplified yet incredibly delicious way to enjoy two beloved desserts in one irresistible treat.
Key Ingredients for Peach Cobbler Cheesecake Bars
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Peach Filling:
- 4 cups fresh or frozen (thawed) peach slices, about 8-10 medium peaches
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
How to Make Peach Cobbler Cheesecake Bars
These Peach Cobbler Cheesecake Bars are remarkably easy to make, offering a rich, creamy cheesecake filling swirled with tender, spiced peaches, all nestled on a buttery graham cracker crust. They are the perfect indulgence for gatherings or a sweet afternoon treat, with a total preparation time of about 25 minutes and baking time of 35-40 minutes.
Step-by-Step Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.
- Pour the melted butter over the crumb mixture and stir until it’s evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes until lightly golden. Set aside to cool slightly while you prepare the other layers.
Prepare the Peach Filling:
5. In a large bowl, gently toss the peach slices with ¼ cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until the peaches are well coated.
Prepare the Cheesecake Layer:
6. In a separate large bowl, beat the softened cream cheese with ¾ cup granulated sugar using an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
7. Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix.
8. Stir in the vanilla extract until incorporated.
Assemble and Bake:
9. Pour the cheesecake batter evenly over the partially baked graham cracker crust.
10. Spoon dollops of the prepared peach filling over the cheesecake batter.
11. Using a knife or a skewer, gently swirl the peach filling into the cheesecake batter to create a marbled effect. Don’t over-swirl; you want distinct ribbons of peach.
12. Bake for 35-40 minutes, or until the edges are set and the center is almost set but still has a slight jiggle.
13. Let the bars cool completely in the pan on a wire rack for at least 1 hour.
14. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
15. Once chilled and firm, use the parchment paper overhang to lift the entire block of bars out of the pan.
16. Cut into 16 squares (4×4).
Why You’ll Love This Peach Cobbler Cheesecake Bars
You’ll adore these Peach Cobbler Cheesecake Bars for their irresistible creamy cheesecake base, perfectly complemented by the warm, spiced bursts of sweet peaches, creating a truly decadent dessert experience. Unlike a traditional cheesecake which can be time-consuming, these bars offer that same luxurious taste and texture with much less fuss, making them an economical and crowd-pleasing alternative. The golden graham cracker crust provides a delightful crunch that balances the smooth filling, while the hint of cinnamon and nutmeg in the peaches adds a comforting autumnal warmth that’s delicious any time of year. They are the perfect marriage of two classic desserts, offering double the delight in every bite.
Imagine the satisfied smiles as your guests savor the velvety cheesecake and the sweet, tender peaches, all unified by a buttery crust – it’s a symphony of flavors and textures. This recipe is your secret weapon for effortless entertaining or a personal treat that feels wonderfully indulgent without breaking the bank, unlike expensive bakery desserts. So, gather your ingredients, carve out some time, and let the magic of these Peach Cobbler Cheesecake Bars transform your dessert table – you won’t regret it!
Storing and Reheating Tips
Leftover Peach Cobbler Cheesecake Bars can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 2 months.
- Refrigeration: Ensure the bars are completely cooled before storing. Place them in an airtight container or wrap them tightly in plastic wrap, then foil.
- Freezing: To freeze, place the bars on a baking sheet in a single layer until firm, then transfer them to a freezer-safe bag or container. This prevents them from sticking together. Thaw overnight in the refrigerator before serving. When reheating individual portions, you can warm them gently in a microwave on low power for a few seconds, or enjoy them chilled.
Final Thoughts
These Peach Cobbler Cheesecake Bars are a testament to how simple ingredients can create something truly spectacular, offering a comforting blend of two beloved desserts. We encourage you to give this recipe a try; it’s sure to become a go-to favorite for its ease and incredible flavor.
Peach Cobbler Cheesecake Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar.1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar
- Pour the melted butter over the crumb mixture and stir until it’s evenly moistened.6 tablespoons unsalted butter
- Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes until lightly golden. Set aside to cool slightly while you prepare the other layers.
- In a large bowl, gently toss the peach slices with ¼ cup granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until the peaches are well coated.4 cups peach slices, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch salt
- In a separate large bowl, beat the softened cream cheese with ¾ cup granulated sugar using an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.2 (8-ounce) packages cream cheese, 3/4 cup granulated sugar
- Beat in the eggs one at a time, mixing until just combined after each addition. Be careful not to overmix.2 large eggs
- Stir in the vanilla extract until incorporated.1 teaspoon vanilla extract
- Pour the cheesecake batter evenly over the partially baked graham cracker crust.
- Spoon dollops of the prepared peach filling over the cheesecake batter.
- Using a knife or a skewer, gently swirl the peach filling into the cheesecake batter to create a marbled effect. Don’t over-swirl; you want distinct ribbons of peach.
- Bake for 35-40 minutes, or until the edges are set and the center is almost set but still has a slight jiggle.
- Let the bars cool completely in the pan on a wire rack for at least 1 hour.
- Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
- Once chilled and firm, use the parchment paper overhang to lift the entire block of bars out of the pan.
- Cut into 16 squares (4×4).