Peach Crumble Cheesecake Bars
These Peach Crumble Cheesecake Bars masterfully bring together a golden, buttery crumb crust, a rich and tangy cheesecake layer, and bursts of ripe, sweet peaches, all crowned with a delicious streusel topping. You get all the best elements of peach crumble and cheesecake in one delightful package, perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar + 2 tablespoons
- 1 cup old-fashioned oats or quick oats
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), room temperature or slightly softer
- 1 large egg slightly beaten
- 8 ounce block full-fat cream cheese softened to room temperature
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract optional
- 1 1/2 cups diced fresh peaches or nectarines ripe but firm
- 1 tablespoon all-purpose flour for tossing peaches
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, making sure to leave an overhang on all sides to create a 'sling'.
- In a large mixing bowl, combine the 2 ¼ cups all-purpose flour, ½ cup granulated sugar, ½ cup plus two tablespoons brown sugar, 1 cup oats, and ¾ teaspoon kosher salt. Stir well to mix.
- Cut the room-temperature butter into small chunks and add them to the dry ingredients. Pour in the slightly beaten egg.
- Using a stand mixer with a paddle attachment, a pastry blender, or your clean hands, mix until the ingredients come together, forming a cohesive yet crumbly dough that resembles coarse crumbs.
- Remove roughly half of this dough (about 2 cups) and set it aside in a separate bowl. This will be used for the topping later.
- Press the remaining dough evenly and firmly into the bottom of the prepared 8x8-inch pan, forming a compact, even crust.
- Prepare the cheesecake layer. In a clean mixing bowl, beat the softened cream cheese and ⅓ cup granulated sugar together until completely smooth and lump-free, about 1-2 minutes.
- Add the tablespoon of flour and mix until just incorporated. Then, beat in the room-temperature egg, vanilla extract, and almond extract (if using). Beat until just combined and smooth, avoiding overmixing.
- Gently and carefully spread this smooth cheesecake mixture evenly over the pressed cookie crust in your baking pan. Use an offset spatula or the back of a spoon to create an even layer.
- In a separate small bowl, toss your 1 ½ cups of diced fresh peaches with one tablespoon of flour. This coating helps absorb excess moisture.
- Carefully spread these floured peaches evenly over the cheesecake layer, distributing them well.
- Take the reserved crumb mixture and sprinkle it in small, irregular pieces over the top of the peaches. Do not press it down.
- Transfer the pan to your preheated oven and bake for 40-50 minutes. The bars are done when the top is golden brown and the cheesecake layer is set, with only a slight jiggle in the very center.
- Once baked, remove the pan from the oven. Let the dessert cool completely on a wire rack to room temperature. This is crucial for clean, perfect slices.
- After cooling, chill the bars in the refrigerator for at least 2 hours, or even overnight, for the cleanest cuts and best texture. Store any remaining bars in an airtight container in the refrigerator.
Notes
For the best results, ensure your cream cheese and eggs are at room temperature. If your crumb dough is too soft, chill it for 10-15 minutes before crumbling. Do not overmix the cheesecake batter to prevent cracks. Patience is key for cooling and chilling to achieve perfectly set bars. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze individual bars for longer storage.