Description

A bright and bold summer dessert combining a buttery graham cracker crust, tangy cheesecake filling, and a spiced peach cobbler topping. These bars are easy to make, require no water bath, and feature a lemon-honey drizzle for added zest.

Ingredients

Scale

1.5 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar (for crust)
Pinch of salt (for crust)
16 oz full-fat cream cheese, softened
1/2 cup granulated sugar (for filling)
2 large eggs, room temperature
1/4 cup sour cream
1 teaspoon vanilla bean paste or extract
Zest of 1 medium lemon
1 tablespoon all-purpose flour (for filling)
3–4 cups fresh or frozen peaches, chopped
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons flour (for peaches)
1/4 cup cold unsalted butter, cubed (for crumble)
2 tablespoons granulated sugar (for crumble)
1 tablespoon all-purpose flour (for crumble)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides.
In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Mix until it resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan, compacting it with the bottom of a glass. Bake for 10 minutes until lightly golden. Remove and let cool.
In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth and creamy (2-3 minutes).
Add sour cream, vanilla bean paste, lemon zest, and 1 tablespoon flour. Mix on low speed until just combined.
Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
Pour the cheesecake filling over the warm crust and smooth the top with a spatula.
In a separate bowl, toss chopped peaches with brown sugar, cinnamon, nutmeg, and 2 tablespoons flour.
In another small bowl, mix 1/4 cup cold cubed butter with 2 tablespoons sugar and 1 tablespoon flour until coarse crumbs form.
Spoon the peach mixture evenly over the cheesecake layer. Sprinkle the buttery crumble topping over the peaches.
Bake for 45-50 minutes until edges are golden brown and the center has a slight jiggle.
Let bars cool in the pan on a wire rack for at least 1 hour.
Refrigerate for at least 4 hours, preferably overnight, to set.
Lift bars out using the parchment sling, slice into squares, and drizzle with honey or lemon glaze if desired.

Notes

Ensure ingredients are at room temperature to prevent cracking. Do not overmix the batter to avoid incorporating too much air. If using frozen peaches, thaw and drain well to prevent a soggy topping. For clean cuts, use a sharp knife wiped with a warm, damp cloth between cuts. The bars must be chilled completely before slicing.

Prep Time: 30 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 375
Sugar: 30
Sodium: 250
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 2
Protein: 6

Keywords: peach cobbler, cheesecake bars, summer dessert, easy dessert, graham cracker crust, peach recipe, no water bath, bright dessert