Peach Cobbler Cheesecake Bars

Ingredients

• Use ripe peaches : They’ll provide the juiciest, most flavorful topping.
• Prep ahead : You can assemble everything up to the baking stage the night before—just cover and refrigerate until ready to bake.
• Don’t skip chilling : Cooling ensures the bars hold their shape when sliced.
• Swap fruits : Try swapping peaches for blueberries or apples for a seasonal twist.
• Double the batch : These freeze beautifully, so make extras for later!
• Refrigerator : Store leftovers in an airtight container for up to 5 days.
• Freezer : Wrap individual bars in plastic wrap and place in a freezer-safe bag; they’ll keep for up to 3 months.
• Thawing : Let frozen bars thaw overnight in the fridge before serving.
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 3 cups sliced fresh peaches (or canned peaches, drained)
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/2 cup old-fashioned oats
• 1/4 cup brown sugar
• 2 tbsp unsalted butter, melted