Peach Cheesecake Bars
Peach Cheesecake Bars
Ingredients
For the Shortbread Crust and Crumble
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Spiced Peach Filling
- 16 ounces frozen sliced peaches, thawed and drained
- 1/4 cup light brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- 1
Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, 1/2 teaspoon cinnamon, and salt for the shortbread crust and crumble.
⏱️ 5 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until coarse crumbs form. Be careful not to overmix; some larger pea-sized pieces of butter are fine.
⏱️ 10 min
- 4
Press about 2/3 of the shortbread mixture evenly into the bottom of the prepared baking pan. Reserve the remaining 1/3 for the crumble topping.
⏱️ 5 min
- 5
Bake the shortbread crust for 15 minutes, or until lightly golden brown. Remove from oven and set aside.
⏱️ 15 min•🌡️ 350
- 6
While the crust bakes, prepare the spiced peach filling. In a medium bowl, combine the thawed and drained sliced peaches, light brown sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon, and nutmeg. Toss gently to coat the peaches evenly.
⏱️ 10 min
- 7
Prepare the cheesecake layer. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 8
Beat in the large egg and vanilla extract until just combined. Do not overmix.
⏱️ 2 min
- 9
Stir in the sour cream until fully incorporated and the mixture is smooth.
⏱️ 3 min
- 10
Pour the cheesecake mixture evenly over the partially baked shortbread crust.
⏱️ 2 min
- 11
Spoon the spiced peach filling evenly over the cheesecake layer.
⏱️ 3 min
- 12
Sprinkle the reserved 1/3 shortbread crumble mixture over the peach layer.
⏱️ 2 min
- 13
Bake for 45-50 minutes, or until the edges are set and lightly golden, and the center is mostly set with a slight jiggle. If the crumble starts to brown too quickly, you can loosely tent the pan with foil.
⏱️ 50 min•🌡️ 350
- 14
Remove the pan from the oven and let it cool completely on a wire rack at room temperature. This will take at least 1-2 hours.
⏱️ 90 min
- 15
Once cooled, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight, before cutting into bars. This allows the cheesecake to fully set.
⏱️ 150 min
- 16
Once chilled, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into 9 (3x3 inch) bars. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Cheesecake Bars
For the Shortbread Crust and Crumble
- 2 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Spiced Peach Filling
- 16 ounces frozen sliced peaches, thawed and drained
- 1/4 cup light brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- 1
Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, 1/2 teaspoon cinnamon, and salt for the shortbread crust and crumble.
⏱️ 5 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until coarse crumbs form. Be careful not to overmix; some larger pea-sized pieces of butter are fine.
⏱️ 10 min - 4
Press about 2/3 of the shortbread mixture evenly into the bottom of the prepared baking pan. Reserve the remaining 1/3 for the crumble topping.
⏱️ 5 min - 5
Bake the shortbread crust for 15 minutes, or until lightly golden brown. Remove from oven and set aside.
⏱️ 15 min•🌡️ 350 - 6
While the crust bakes, prepare the spiced peach filling. In a medium bowl, combine the thawed and drained sliced peaches, light brown sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon, and nutmeg. Toss gently to coat the peaches evenly.
⏱️ 10 min - 7
Prepare the cheesecake layer. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 8
Beat in the large egg and vanilla extract until just combined. Do not overmix.
⏱️ 2 min - 9
Stir in the sour cream until fully incorporated and the mixture is smooth.
⏱️ 3 min - 10
Pour the cheesecake mixture evenly over the partially baked shortbread crust.
⏱️ 2 min - 11
Spoon the spiced peach filling evenly over the cheesecake layer.
⏱️ 3 min - 12
Sprinkle the reserved 1/3 shortbread crumble mixture over the peach layer.
⏱️ 2 min - 13
Bake for 45-50 minutes, or until the edges are set and lightly golden, and the center is mostly set with a slight jiggle. If the crumble starts to brown too quickly, you can loosely tent the pan with foil.
⏱️ 50 min•🌡️ 350 - 14
Remove the pan from the oven and let it cool completely on a wire rack at room temperature. This will take at least 1-2 hours.
⏱️ 90 min - 15
Once cooled, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight, before cutting into bars. This allows the cheesecake to fully set.
⏱️ 150 min - 16
Once chilled, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and cut into 9 (3x3 inch) bars. Serve and enjoy!
⏱️ 5 min