A secret ingredient in the crust combined with a creamy cheesecake layer and topped with peaches and crumble!

Peach Cobbler Cheesecake Bars with Canned Peaches

The first time I made these Peach Cobbler Cheesecake Bars I screwed them up. I made a homemade peach pie filling and it didn’t thicken as much as it should have. I decided to use it anyway since I went to the trouble of making it.

As I was pouring it over the cheesecake layer I accidentally bumped it with the corner of the pan the pie filling was in. I pushed through it because most of the time I can recover from baking mistakes. The results may not be pretty, but it usually works out anyway.

This time is was a solid fail. Because the peach pie filling was too thin, it ran through the punctured part of the cheesecake so it never set up enough to keep separate layers. It was a disaster!

Failing at making this cheesecake just made me want to make it again, just to prove to myself I could do it. But the second time I added more butter to the crust, I doctored store bought pie filling, and I doubled the cobbler topping. Now I can present a much better recipe to you then it would have been had it not been a flop! Failure is never, ever failure. Every time we fail, we learn.

You could easily swap out the peach pie filling for apple pie filling in this recipe! If you like cheesecake, I think you will love Pecan Pie Cheesecake Bars , Lemon Cheesecake Crumb Bars , and Strawberry Rhubarb Streusel Cheesecake Bars , too! If you are short on time, you could make these No Bake Cheesecake Bars , instead!

What You’ll Need for the Crust

12 Graham Crackers, Crushed

1/2 cup Sugar

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 cup Butter, Melted

The Cheesecake

2 (8 oz) Cream Cheese, Softened

1 cup Sugar

4 Eggs, Beaten

1 tsp Vanilla

Peach Filling

1 (21 oz) can Peach Pie Filling

1/4 cup Sugar

1/4 cup Brown Sugar

1 tsp Cinnamon

And the Cobbler

1 cup Flour

2/3 cup Brown Sugar

1 tsp Cinnamon

1/2 cup Butter, Cold

How to Make Peach Cobbler Cheesecake Bars

Preheat oven to 375 degrees.

Make the crust by pulsing together 12 graham crackers, 1/2 cup sugar, 1 tsp cinnamon, and 1/2 tsp nutmeg.

Add in 1/2 cup melted butter and pulse until well moistened.

Firmly press into a 9 x 13 pan evenly.

Make the cheesecake by beating 2 (8 oz) softened cream cheese until creamy. Beat in 1 cup sugar, 4 beaten eggs, and 1 tsp vanilla until smooth. Spread over the prepared crust.

Bake for 22 minutes.

In the meantime, prepare the peach filling and cobbler topping.

Make the peach filling by combining 1 (21 oz) can peach pie filling, 1/4 cup sugar, 1/4 cup brown sugar, and 1 tsp cinnamon in a separate bowl.

Make the cobbler topping by combining 1 cup flour, 2/3 cup brown sugar, 1 tsp cinnamon, and 1/2 cup cold butter with the back of a fork in another separate bowl.

Remove cheesecake from the oven when the time is up. Very gently spoon small dollops of peach filling over the cheesecake. Then sprinkle cobbler topping over top of it.

Return to the oven and bake for additional 17 minutes.