From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookPeach Crumb Cheesecake Bars
Peach Cheesecake Bars
Creamy cheesecake bars with a tender cookie crust, juicy peaches, and buttery brown sugar crumbs baked into neat dessert squares.
Prep Time:25 minCook Time:45 minTotal Time:70 minServings:16Difficulty:Medium
These peach crumb cheesecake bars sit between a classic crumb bar and a bakery-style cheesecake square. The same buttery mixture forms the base and the topping, so the bars are sturdy enough to slice but still tender around the creamy center.
Ripe peaches bring the best flavor, but the recipe also works with thawed frozen peaches if they are drained well. A little lemon juice keeps the fruit bright, while cinnamon and brown sugar give the crumb layer a warm cobbler-like edge.
The bars need time to cool and chill before cutting. That rest firms the cheesecake layer, keeps the fruit from running, and gives each square clean layers of crust, vanilla filling, peaches, and crisp crumbs.
Serve them cold from the refrigerator or let them stand at room temperature for 10 minutes for a softer texture. They are rich enough for a party tray but familiar enough for a casual summer dessert.
Nutrition (per serving)
Calories:285 kcal
Protein:5 g
Carbs:33 g
Fat:16 g
Directions
-
1
Heat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving overhang on two sides for lifting the bars out.
-
2
In a large bowl, stir together the flour, oats, brown sugar, 1/4 cup granulated sugar, salt, and cinnamon. Add the melted butter and mix until the crumbs are evenly moistened.
-
3
Press about two-thirds of the crumb mixture firmly into the prepared pan. Bake for 12 minutes, until the surface looks set and the edges are just starting to color.
-
4
Beat the softened cream cheese and 1/2 cup granulated sugar until smooth. Beat in the eggs one at a time, then mix in the sour cream and vanilla until the filling is creamy and uniform.
-
5
Toss the sliced peaches with the lemon juice and cornstarch. Let them stand while the crust finishes baking, then drain off any excess liquid in the bowl.
-
6
Pour the cheesecake filling over the warm crust and spread it into an even layer. Arrange the peaches over the filling, keeping them mostly in a single layer.
-
7
Scatter the reserved crumb mixture over the peaches without packing it down. Bake for 30 to 33 minutes, until the edges are set and the center has only a slight wobble.
-
8
Cool the pan on a rack for 1 hour, then refrigerate for at least 3 hours. Lift out with the parchment, slice into 16 bars, and serve chilled.
Ingredients
- All-Purpose Flour:1 3/4 cups
- Old-Fashioned Rolled Oats:1/2 cup
- Packed Light Brown Sugar:2/3 cup
- Granulated Sugar:1/4 cup
- Fine Salt:1/2 teaspoon
- Ground Cinnamon:1/2 teaspoon
- Unsalted Butter, melted:3/4 cup
- Cream Cheese, softened:16 ounces
- Granulated Sugar:1/2 cup
- Large Eggs:2
- Sour Cream:1/4 cup
- Vanilla Extract:1 1/2 teaspoons
- Fresh Peaches, peeled and thinly sliced:2 1/2 cups
- Lemon Juice:1 tablespoon
- Cornstarch:1 tablespoon
Tips & Notes
- Use peaches that are ripe but not mushy so the slices hold their shape during baking.
- If using frozen peaches, thaw them completely, pat them dry, and drain off extra juice before tossing with cornstarch.
- For the cleanest slices, wipe the knife between cuts and keep the bars cold until serving.
