🍑 Peach Cobbler Cheesecake Cake
A dreamy combo of creamy cheesecake, buttery crust, and warm peach cobbler topping—pure summer bliss in every bite!
đź›’ Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Peach Cobbler Topping:
2 cups fresh or canned sliced peaches (drained if canned)
1/3 cup brown sugar
1/2 tsp ground cinnamon
1 tbsp cornstarch
2 tbsp water
1 tsp lemon juice
👩‍🍳 Directions
1 Preheat & Prep Pan
Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
2 Make the Crust
Mix graham crumbs, brown sugar, and melted butter. Press into the bottom of the pan. Bake for 8 minutes, then set aside to cool.
3 Cheesecake Layer
Beat cream cheese until smooth. Add sugar, eggs, and vanilla. Mix until creamy.
Pour over crust and smooth the top. Bake 25–28 minutes until set. Cool completely.
4 Peach Cobbler Topping
In a saucepan over medium heat, combine peaches, brown sugar, cinnamon, and lemon juice.
Stir cornstarch into water and add to the pan. Cook until thickened (about 5 min). Let cool slightly.
5 Assemble
Spoon the peach topping over the cooled cheesecake. Chill in the fridge at least 2 hours (overnight is best).
⏱ Time & Nutrition
Prep Time: 20 min
Bake Time: 30 min
Chill Time: 2+ hrs
Total Time: ~50 min + chilling
Calories: ~320 kcal
Servings: 12 bars
🔪 Tips
Always use room-temp cream cheese for a silky-smooth filling.
Chill overnight for the best structure and easy slicing.
Fresh summer peaches? Use ’em for extra juicy flavor!