Peach Cobbler Cheesecake Bars – A Creamy, Crumbly Southern Delight
These Peach Cobbler Cheesecake Bars combine the creamy richness of cheesecake with the warm, buttery crunch of classic cobbler. Perfect for summer parties or cozy baking days.
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter cold and cubed
- 1/2 cup light brown sugar
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 2 cups fresh or canned sliced peaches
- 1/2 tsp cinnamon
- 1 tbsp cornstarch
Instructions
- 1. Preheat oven to 325°F and line a 9x13” pan with parchment paper.
- 2. Mix flour, baking powder, salt, and brown sugar. Cut in butter until crumbly.
- 3. Press two-thirds into pan for crust. Reserve remaining for crumble topping.
- 4. Beat softened cream cheese with granulated sugar until smooth.
- 5. Add eggs one at a time, mixing after each. Stir in sour cream and vanilla.
- 6. Pour cheesecake mixture over crust and spread evenly.
- 7. Toss peaches with cinnamon and cornstarch, then layer over cheesecake.
- 8. Sprinkle reserved crust mixture on top as crumble.
- 9. Bake for 40–45 minutes until edges are set and golden.
- 10. Cool to room temp, then chill at least 3 hours before slicing.
Notes
Use canned peaches (drained) or frozen (thawed and patted dry) as substitutes.
To make it no-bake, use a graham cracker crust and a condensed milk-based filling.
Bars can be stored in the fridge for 5 days or frozen up to 2 months.