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Ultimate Peach Cobbler Cheesecake Bars with Pecan Streusel Topping

A close-up of a decadent Peach Cobbler Cheesecake Bars slice featuring a graham cracker crust, creamy cheesecake layer, peach topping, and crumble.
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Make rich, creamy cheesecake bars layered with spiced peaches and topped with a buttery pecan streusel topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 cups sliced peaches (canned in juice, drained, or fresh)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/4 cup chopped pecans
  • 3 tablespoons cold unsalted butter (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, mix 1 1/2 cups flour, 1/2 cup brown sugar, and salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press two-thirds of this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes.
  3. Prepare the peach layer: In a small saucepan, combine the sliced peaches, 1/4 cup sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring gently, until the mixture thickens slightly, about 3 to 5 minutes. Remove from heat and set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Beat in the egg, vanilla extract, and sour cream until just combined. Do not overmix.
  5. Assemble the bars: Spread half of the cheesecake filling evenly over the partially baked crust. Spoon the spiced peach mixture over the cheesecake layer. Dollop the remaining cheesecake filling over the peaches and gently spread to cover. Sprinkle the remaining one-third of the crust mixture over the top.
  6. Prepare the streusel topping: In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and chopped pecans. Cut in 3 tablespoons cold butter until crumbly. Sprinkle this streusel evenly over the top layer.
  7. Bake for 40 to 45 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Cool the bars completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, before lifting out using the parchment overhang and cutting into squares.

Notes

  • Use fresh, ripe peaches for the best flavor, but canned peaches packed in juice work well if you drain them thoroughly.
  • To prevent cracks in the cheesecake layer, do not overbeat the filling once the egg is added.
  • Chilling time is necessary for the bars to set properly before slicing.

Nutrition

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