Peach Cobbler Cheesecake Bars
These Peach Cobbler Cheesecake Bars feature a velvety smooth cheesecake filling layered with a thick, jammy brown sugar, cinnamon peach layer. The cheesecake is topped with a golden cinnamon sugar crumble topping that adds the perfect crunchy texture contrast. These cheesecake bars do not require a water bath to bake due to the size and shape of the pan. The heat is able to reach the middle of the cheesecake much faster and more evenly. These cheesecake bars are delicious and hard to resist!
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Peach Cobbler Cheesecake Bars
- Total Time: 0 hours
- Yield: 1 9×5 inch cheesecake 1x
Description
These Peach Cobbler Cheesecake Bars feature a velvety smooth cheesecake filling layered with a thick, jammy brown sugar, cinnamon peach layer. The cheesecake is topped with a golden cinnamon sugar crumble topping that adds the perfect crunchy texture contrast. These cheesecake bars do not require a water bath to bake due to the size and shape of the pan. The heat is able to reach the middle of the cheesecake much faster and more evenly. These cheesecake bars are delicious and hard to resist!
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Filling
- 16 ounces full fat cream cheese, softened
- 1/2 cup brown sugar
- 2 tablespoons sour cream
- 2 tablespoons heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Peach Jam
- 2 cups fresh or frozen peaches, cut into bite sized pieces
- Juice of 1 lemon
- 1/2 cup brown sugar
- 1 tablespoon cornstarch + 2 tablespoons cold water
Crumble Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper, making sure the parchment paper hangs out over the sides. This will serve as handles to pull the cheesecake up and out of the pan after it cools.
2. Make the peach jam. In a medium sized saucepan, add peaches, lemon juice and brown sugar. Cook over medium heat, just until the sugar dissolves and the peaches begin to release some natural juices.
In a small bowl, whisk together cornstarch and cold water, until cornstarch is dissolved. Pour cornstarch slurry into peach mixture.
Cook, stirring constantly until mixture is thickened.
3. Make the crumble topping. In a large bowl, add flour, sugar and cinnamon. Stir to combine. Add in softened butter. Use a fork to claw/mix ingredients together until pea sized morsels remain.
Place bowl in freezer until ready to use.
4. Make the crust. In a large bowl, add graham cracker crumbs, cinnamon and sugar. Stir to combine, then add melted butter. Stir together until the crumbs are moistened.
Pour graham cracker mixture into the prepared pan.
Bake in 350F preheated oven for 7 minutes.
Remove from oven and allow to cool on wire cooling rack until ready to use.
5. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl, using a handheld mixer, beat the softened cream cheese, brown sugar, sour cream and heavy cream until smooth and creamy.
Add in the eggs and vanilla extract and mix, just until combined.
6. Pour half the cheesecake mixture into the cooled crust. Add half the peach jam on top. Top with remaining cheesecake mixture, then remaining peach mixture.
Sprinkle crumble topping on top.
7. Bake the cheesecake. Bake the cheesecake in a 325F preheated oven for 45-55 minutes. This cheesecake will most likely take closer to the 55 minute mark, due to the peach mixture. The edges should be set, while the center will have a small, gentle jiggle.
This cheesecake does not need a water bath, due to the shape and size of the pan.
8. Allow the cheesecake to cool on a wire cooling rack for 1 hour at room temperature.
After cooling at room temperature, place in refrigerator for 6 hours, or overnight.
Slice, serve and enjoy!
- Prep Time: 25
- Chill Time: 6 hours, or overnight
- Cook Time: 45 – 55
- Category: Dessert
- Method: Oven
- Cuisine: American
