Peach Crumble Cheesecake Bars

A crunchy, buttery topping meets sweet peaches and a creamy cheesecake center for a wonderful summer sweet.

It’s not often that reality matches my expectations. Sometimes what I imagine will be a beautiful and romantic stroll around the pond turns out to be an adventure in dodging angry geese and hopping over poo piles. And sometimes what I think will be a mundane trip to Sam’s Club turns out to be a laughter and fun filled date night with the hubby.

Then there are those rare occasions when all the wishful hopes you had for something actually come to fruition. It doesn’t happen often, but when it does, it feels like magic. And magic is exactly what happened with these Peach Cobbler Cheesecake Bars.

When I set out to make these, I had a very specific vision in my mind. I wanted something that would have the comforting warmth of a crumbly peach cobbler combined with the cool creaminess of a bowl of fresh peaches and milk. I wanted warm muggy evenings, trees heavy with fruit, umbrellas fluttering in the breeze. I wanted the feel and taste and texture of summer in a bar.

My expectations weren’t high or anything.

In concept, these are just a hybrid of a cheesecake and a peach cobbler, but I hesitate to use the word “just” in this case. Because really, is anything ever “just” cheesecake and cobbler? That’s like saying I “just” won the lottery last week. No biggie, right?

The recipe is broken up into three parts. First, a shortbread crust is baked until puffy and golden brown. The crust is layered with a smear of peach jam, fresh sliced peaches, and a rich cheesecake drizzle. Finally, a gently spiced crumble tops it all off. The end result? A sweet, creamy, crumbly mess of summer goodness.

You can serve these straight from the fridge or straight from the oven (give them about a half hour to cool a bit!). I preferred them just a little warmer than room temp. That seemed to be the sweet spot where the cheesecake just started to meld into the peaches and the ginger and cinnamon really shined.

Click here for the crumble topping recipe.

Peach Crumble Cheesecake Bars

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• Author: Courtney Rowland
• Total Time: 1 hour 30 minutes
• Yield: About 24 bars 1x

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Description

A crunchy, buttery topping meets sweet peaches and a creamy cheesecake center for a wonderful summer sweet.

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Ingredients

Units USM Scale 1x2x3x

For the crust

• 2 sticks (1 cup) unsalted butter, softened
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour

For the filling

• 1/2 cup peach jam
• 3 large peaches, thinly sliced
• 12 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the crumble topping

• 3/4 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt
• 5 tablespoons unsalted butter, melted

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Instructions

For the shortbread crust:

1. Preheat the oven to 350°F. Line a 13×9-inch baking dish with foil and grease the foil on all sides. In the bowl of an electric mixer, beat the butter until it begins to soften, about 30 seconds. Add the brown sugar and salt and beat on low speed until just combined.
2. Add the flour and beat on low until incorporated, then increase to high speed and beat until a cohesive dough forms.
3. Press the dough into the baking dish with your fingers and bake for 20 minutes, or until puffy and golden brown.

For the crumble topping:

1. While the crust bakes, whisk together the flour, brown sugar, cinnamon, ginger, and salt in a bowl. Drizzle in the melted butter and stir with a fork until large, clumpy crumbs form. Refrigerate until needed.

For the filling and assembly:

1. Spread the peach jam evenly over the hot crust, then layer with the sliced peaches.
2. Beat the cream cheese and sour cream on high speed until smooth. Add the granulated sugar and beat for another 30 seconds. Add the eggs and vanilla and beat until smooth and thoroughly combined. Pour the cheesecake mixture over the peach slices.
3. Scatter the chilled crumble evenly over the top.
4. Bake for 35–40 minutes, until the crumble is golden and the cheesecake is just set (it should have a slight wobble in the center). Cool completely before refrigerating. Chill for at least 2 hours before cutting into bars.

Notes

These bars taste wonderful served just slightly warmer than room temperature — that’s the sweet spot where the cheesecake starts to meld into the peaches and the cinnamon and ginger in the crumble really come through.

• Prep Time: 50 minutes
• Cook Time: 40 minutes
• Category: Dessert

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