For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp brown sugar
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped
For the Peach Cobbler Topping:
3 cups fresh peaches, diced (or 2 cans drained peaches)
¼ cup brown sugar
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp cornstarch (to thicken juices)
For the Crumb Topping (Optional):
½ cup flour
¼ cup cold butter, cubed
¼ cup brown sugar
¼ tsp cinnamon
Step-by-Step Instructions
1. Make the Crust
Mix graham crumbs, melted butter, and sugar. Press into a 9x9-inch pan. Chill 15 mins.
2. Whip the Cheesecake Layer
Beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped cream. Spread over crust. Chill 1 hour.
3. Cook the Peach Topping
In a saucepan, simmer peaches, sugar, lemon juice, cinnamon, and cornstarch for 5-7 mins until thickened. Cool completely.
4. Assemble & Add Crumb Topping (Optional)
Spread peaches over cheesecake layer.
For crumb topping: Rub flour, butter, sugar, and cinnamon together until crumbly. Sprinkle over peaches.
Bake at 350°F (175°C) for 15 mins (if using crumb topping).
5. Chill & Serve!
Refrigerate 4+ hours (or overnight) before slicing.
Pro Tips for Perfect Bars
🍑 Ripest peaches? Use slightly soft ones for maximum sweetness.
🍦 Serve with – Vanilla ice cream or whipped cream.
🧊 Make ahead? Bars keep 3 days in the fridge.
🍯 Extra flavor? Drizzle with honey or caramel sauce.
Final Thoughts
These Peach Cobbler Cheesecake Bars are summer dessert perfection—creamy, fruity, and impossible to resist. Will you make them for a party or just because? Let us know in the comments!
