Can I use canned peaches instead of fresh?

Yes, you can use canned peaches if fresh are not available. Choose peaches packed in juice rather than heavy syrup, and drain them very thoroughly before macerating. Pat them dry with paper towels to remove as much liquid as possible. Canned peaches are softer than fresh, so they will become very tender during baking, but the bars will still taste great.

Why did my cheesecake layer crack on top?

Cracking usually happens for two reasons: the cream cheese was too cold when you started, or the eggs were over-beaten after they were added. Make sure your cream cheese and eggs are fully at room temperature, and once the eggs go in, beat only until just combined. The cornstarch in this recipe adds extra insurance against cracking by stabilizing the proteins in the filling.

Can I make these peach crumble cheesecake bars gluten-free?

Absolutely. Swap the graham crackers for gluten-free graham-style crackers (several brands are widely available), replace the all-purpose flour in the crumble with a one-to-one gluten-free flour blend, and use certified gluten-free oats. Every other ingredient in the recipe is naturally gluten-free. The texture of the crumble topping will be very similar to the original.

How do I get clean slices without the layers falling apart?

The two-hour minimum chill time is the most important factor for clean slices. Beyond that, use a sharp chef's knife and wipe it clean with a damp cloth between every single cut. Pressing straight down rather than dragging the knife through the bar keeps the layers intact. If the bars are still not slicing cleanly, return the whole pan to the freezer for 20 minutes before trying again.

Peach Cobbler Cheesecake Bars (Easy Summer Dessert)

Name: Peach Cobbler Cheesecake Bars That Taste Like Summer in Every Bite
Prep time: 2 h 35 min
Cook time: 45 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs (about 16 full crackers, finely crushed); 6 tablespoons unsalted butter (melted); 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon; 24 ounces cream cheese (full-fat, at room temperature); 3/4 cup granulated sugar; 3 large eggs (at room temperature); 1/4 cup sour cream; 1 teaspoon pure vanilla extract; 1 tablespoon cornstarch; 3 cups fresh peaches (peeled and sliced, about 4 medium peaches); 3 tablespoons brown sugar (packed); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon fresh lemon juice; 1 teaspoon cornstarch; 3/4 cup all-purpose flour; 1/2 cup old-fashioned oats; 1/2 cup brown sugar (packed); 1/4 teaspoon ground cinnamon; 1/4 teaspoon fine salt; 5 tablespoons cold unsalted butter (cut into small cubes)

Description

Peach cobbler cheesecake bars are a layered bar dessert with a buttery graham cracker crust, a dense cream cheese filling, and a golden cobbler crumble topping loaded with fresh peach slices. They bake in a 9×13 pan and slice into 16 clean, portable bars. Make them a day ahead for the best flavor and texture.

Ingredients

Scale

For the Graham Cracker Crust:

2 cups graham cracker crumbs (about 16 full crackers, finely crushed)

6 tablespoons unsalted butter (melted)

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

For the Cheesecake Filling:

24 ounces cream cheese (full-fat, at room temperature)

3/4 cup granulated sugar

3 large eggs (at room temperature)

1/4 cup sour cream

1 teaspoon pure vanilla extract

1 tablespoon cornstarch

For the Peach Layer:

3 cups fresh peaches (peeled and sliced, about 4 medium peaches)

3 tablespoons brown sugar (packed)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

For the Cobbler Crumble Topping:

3/4 cup all-purpose flour

1/2 cup old-fashioned oats

1/2 cup brown sugar (packed)

1/4 teaspoon ground cinnamon

1/4 teaspoon fine salt

5 tablespoons cold unsalted butter (cut into small cubes)

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Instructions

1. Macerate the peaches: Combine the sliced peaches, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a medium bowl. Toss gently to coat, then set aside for 20 minutes. A fragrant amber syrup will pool at the bottom.

2. Preheat and prepare the pan: Preheat your oven to 325 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.

3. Make and pre-bake the crust: Stir together the graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture looks like wet sand. Press it firmly and evenly into the bottom of the prepared pan using the flat bottom of a measuring cup. Bake for 10 minutes until the crust smells toasty and the edges just begin to darken. Let cool for 5 minutes.

4. Make the cheesecake filling: Beat the room-temperature cream cheese on medium speed for 3 minutes until completely smooth. Add sugar and beat for 2 more minutes. Add cornstarch and vanilla, then add the eggs one at a time, beating just until each one is incorporated. Fold in the sour cream by hand with a spatula. Pour the filling over the cooled crust and spread into an even layer.

5. Add the peach layer: Spoon the macerated peaches and all their syrupy liquid evenly over the cheesecake filling, spreading into a single, even layer.

6. Make the crumble topping: Whisk together flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and rub them in with your fingertips until the mixture holds together in rough, pea-sized clumps. Scatter the crumble evenly over the peach layer.

7. Bake the bars: Bake at 325 degrees F for 45 minutes, until the crumble is deep golden brown and the peach layer is bubbling at the edges. The center will look slightly soft.

8. Cool and chill: Let the bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours or overnight. Lift out of the pan using the parchment overhang and slice into 16 bars with a sharp knife wiped clean between each cut.

Notes

Store covered in the refrigerator for up to 5 days or wrap individual bars and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Use full-fat cream cheese only. Low-fat versions contain more water and will make the filling loose and difficult to slice cleanly.

If using frozen peaches, thaw completely, drain all liquid, and pat dry before macerating. The bars will still taste great, though the peach flavor will be slightly less bright than with fresh fruit.

For the cleanest slices, freeze the fully chilled bars for 20 minutes before cutting. Wipe the knife blade with a damp cloth between every single cut.

Prep Time: 35 min
Rest Time: 120 min
Cook Time: 45 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 342 kcal
Sugar: 24 g
Sodium: 198 mg
Fat: 19 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 82 mg