Peach Cobbler Cheesecake Bars Recipe

This is the best Peach Cobbler Cheesecake ever. It has layers of creamy cheesecake, fresh peaches, jam, a crumbly cobbler filling, and a shortbread crust.


For the crust – 2 sticks (1 cup) unsalted butter, softened – 1/4 cup brown sugar – 1/2 teaspoon salt – 2 cups flour For the filling – 1/2 cup peach jam – 3 large peaches, thinly sliced – 12 ounces cream cheese, softened – 1/4 cup sour cream – 1/2 cup granulated sugar – 2 large egg – 1 teaspoon vanilla extract For the topping – 1 cup flour – 1/4 cup brown sugar – 1/4 cup granulated sugar – 1/2 teaspoon ground ginger (optional) – 1 teaspoon cinnamon – 1/4 teaspoon salt – 1 stick (1/2 cup) butter, melted


For shortbread crust:- Pre-heat the oven to 350. Foil a 13 x 9-inch baking dish and butter all sides.

Step 1

Beat butter for 30 seconds in an electric mixer bowl to soften. Mix sugar and salt on low speed until mixed.

Step 2

Mix the flour on low speed until integrated, then on high speed until a cohesive dough forms. Press the dough into the baking dish with your fingers and bake for 20 minutes until puffy and golden brown.

Step 3

For filling:- Spread peach jam on the crust and top with sliced peaches. For the cream layer, mix cream cheese and sour cream on high speed until smooth.  

Step 4

Add sugar and beat 30 seconds. Add eggs and vanilla and mix well. Cover peach slices with cheesecake. Set aside.

Step 5

For topping:- Mix flour, sugars, ginger, cinnamon, and salt in a small bowl. Pour melted butter over all and stir with fingers until coarse crumbles form.  

Step 6

Top cheesecake with sprinkles. Bake again at 350 for 30 minutes until crumbs are golden brown and center is set.

Step 7

Also See

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