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Peach Cobbler Cheesecake Bars

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Peach Cobbler Cheesecake Bars combine a buttery graham-cracker crust, creamy cheesecake filling, juicy peaches, and a crunchy cinnamon crumble topping, making them the perfect summer dessert.

Ingredients

  • 1 ½ cups graham-cracker crumbs (about 10–12 sheets)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 large eggs, room temperature
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups diced peaches (fresh or thawed frozen)
  • ¾ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (177°C). Line a 9×9-inch pan with parchment paper, leaving an overhang.
  2. Combine crust ingredients until crumbly, then press into the prepared pan.
  3. Beat cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread evenly over the crust.
  4. Scatter diced peaches over the cheesecake layer.
  5. Mix crumble topping ingredients until they form pea-sized clumps, then sprinkle over the peaches.
  6. Bake for 35–40 minutes until topping is golden and filling is set.
  7. Cool in the pan for about 1 hour, then refrigerate for at least 1 hour or overnight.
  8. Lift from pan using parchment, slice into bars, and serve chilled.

Notes

  • Feel free to swap the crust with shortbread or vanilla wafer crust.
  • Peaches can be replaced with fresh berries, cherries, or nectarines.
  • Canned peaches can be used—just drain and pat them dry.
  • For an extra cozy twist, add a pinch of nutmeg or ginger to the crumble topping.
  • For clean slices, chill thoroughly before cutting.

Nutrition

Find it online: https://cookedbysarah.com/peach-cobbler-cheesecake-bars/