Peach Cheesecake Crumb Bars
These Peach Cheesecake Crumb Bars combine fresh peaches, creamy cheesecake, and a buttery brown sugar oat crumb layer for an easy summer dessert. They're simple to make and perfect for using ripe peaches.
Servings 12 servings
Equipment
- 9x9 baking pan or 8x8-inch pan
Ingredients
Cookie Crumb Layer
- 2 and ¼ cup all purpose flour
- ½ cup granulated sugar
- ½ cup plus 2 tablespoons packed brown sugar
- 1 cup old fashioned oats quick oats work fine, too!
- ¾ teaspoon kosher salt
- 1 cup butter at room temperature or slightly softer
- 1 egg slightly beaten
Cheesecake Layer
- 8 ounces cream cheese
- ⅓ cup sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
Peach Layer
- 1 and ½ cups diced fresh peaches or nectarines
Instructions
- Preheat oven to 350 degrees. Line an 8×8 or 9x9-inch pan with parchment or foil.
Cookie Crumb Mixture
- Combine 2 ¼ cup flour, ½ cup white and ½ cup plus 2 tablespoons brown sugar, 1 cup oats, and ¾ teaspoon kosher salt in the bowl of a stand mixer and stir to mix.
- Cut butter into chunks and add to bowl along with beaten egg. Turn mixer on and let mix until the mixture comes together into a cohesive dough that looks like coarse crumbs.
- Remove half of dough (about 2 cups) and set aside. Press remaining dough evenly into the bottom of the prepared pan.
Cheesecake Layer
- Note: It’s important that your cream cheese and egg be room temp, or even slightly warmer. Feel free to microwave cream cheese until it’s soft and smooth. To de-chill an egg, place it in a cup of warm tap water for 5 minutes before cracking. In the bowl of your stand mixer, beat your cream cheese and sugar until it’s smooth. Add 1 tablespoon of flour and mix, and then add your egg and vanilla and almond extract (if using). Beat until smooth. Spread this mixture in your pan over the cookie crust.
Peaches and topping
- Toss your diced peaches with 1 tablespoon flour and spread evenly over the cheesecake layer. Take remaining cookie crumb dough and drop in pieces over the top. Bake for 40-50 minutes (in my oven, they are done right about 50 minutes). The top should look set and not wet and glossy, but not be overly brown and toasty. Let dessert cool completely to room temperature before cutting and serving. Store in the refrigerator. Can be served at room temperature or chilled.
Notes
🥡Storage
Because these bars contain a cheesecake layer, store them covered in the refrigerator. They will keep for about 4 to 5 days when refrigerated. For the best texture, let the bars sit at room temperature for a few minutes or microwave a few seconds before serving.❄️Freeze
You can freeze these bars. Allow the bars to cool completely and chill before freezing. Cut them into individual portions and wrap each bar tightly. Place the wrapped bars in an airtight freezer container or freezer bag. Freeze for up to 2 months for the best quality. Thaw the bars overnight in the refrigerator. Note: It’s important that your cream cheese and egg be room temp, or even slightly warmer. Feel free to microwave cream cheese until it’s soft and smooth. To de-chill and egg, place it in a cup of warm tap water for 5 minutes before cracking.In the bowl of your stand mixer, beat your cream cheese and sugar until it’s smooth. Add 1 tablespoon of flour and mix and then add your egg and vanilla and almond extract (if using). Beat until smooth. Spread this mixture in your pan over the cookie crust.Peaches and topping
Toss your diced peaches with 1 tablespoon flour and spread evenly over the cheesecake layer.
Take remaining cookie crumb dough and drop in pieces over the top.
Bake for 40-50 minutes (in my oven, they are done right about 50 minutes). The top should look set and not wet and glossy, but not be overly brown and toasty.
Let dessert cool completely to room temperature before cutting and serving.
Store in the refrigerator. Can be served at room temperature or chilled.
