Crumble Peach Cheesecake Bars

Peach Cheesecake Bars Square cropped image

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4.86 from 7 votes

Delicious and easy peach cheesecake bars with a shortbread crust, peach cheesecake filling and crumble topping!

Prep Time20

Cook Time1 15

Chilling Time8

Total Time9 35

Course: Dessert

Cuisine: American

Servings:

Calories: 528kcal

Author: Julie Evink

Ingredients

Crust:

1 ¼ cups 175 grams all-purpose flour
1 cup 227 grams unsalted butter, slightly melted (about 40 seconds in microwave)
3 tablespoons granulated sugar
¼ teaspoon salt

Peach Cheesecake Layer:

16 ounces cream cheese softened to room temperature*
2 large eggs room temperature**
½ cup 100 grams granulated sugar
½ cup peach juice drained from a can of peaches
1 cup canned peaches juice drained, finely chopped***

Crumble:

1 cup 200 grams light brown sugar, packed
¾ cup 105 grams all-purpose flour
6 tablespoons 85 grams unsalted butter, slightly melted

Instructions

Crust:

Preheat oven to 325 degrees F.
Grease an 8” x 8” baking pan with non-stick cooking spray then line with parchment paper (leaving the edges slightly higher than the pan will help to lift the cheesecake out after cooling) then spray parchment paper with non-stick cooking spray. Set aside.
In a medium bowl, beat together flour, butter, sugar and salt just until mixture comes together and there is no longer dry flour.
Press crust evenly into bottom of the prepared baking pan. The dough may be sticky and hard to spread – spray a spatula lightly with non-stick cooking spray to help spread the dough out evenly.
Place crust in oven and bake for 20 minutes. The edges will be very slightly browned when done baking. If crust has started to bubble up a bit, poke a few holes in it with a fork to release the extra air.
Let cool on top of oven for 20 minutes before filling with cheesecake layer.

Peach Cheesecake:

In a large bowl, beat cream cheese until smooth (about 1 to 2 minutes). This is an important step before adding the other ingredients or you will end up with a chunky cheesecake.
Beat in eggs, sugar and peach juice just until well combined.
Pour cheesecake layer over cooled crust.
Sprinkle chopped peaches evenly over cheesecake layer. Swirl in evenly with a table knife.

Crumble:

In a medium bowl, beat together brown sugar, flour, and butter until it’s a crumbled mixture. If it’s not coming together into crumble, use clean hands to mix ingredients together until it’s an evenly crumbled mixture.
Sprinkle evenly over the unbaked cheesecake.
Place in oven and bake 55 to 60 minutes until the middle of the cheesecake is no longer jiggling. The middle of the cheesecake should no longer look really sunken in.
Let cool at room temperature for an hour before covering with plastic food wrap and placing in fridge to cool for at least 7 hours or overnight. Letting is set overnight is best – if you can wait that long before digging in!
Once cooled completely, cut into 16 bars. Store leftovers in the fridge (in a sealed food storage container) for up to 4 days.

Notes

Storage Tips

Refrigerator: Leftover cheesecake bars will keep in an airtight container in the refrigerator for up to four days.

Freezer: You can freeze cheesecake bars, too! Store them in a freezer-container or tightly wrapped in plastic wrap. They will freeze well for up to two months. Thaw them in the refrigerator before serving.

Can You Use Different Fruit For This Recipe?

Yes, you can use other canned fruit to make this recipe – canned pineapple, cherries, or mango would be good, too! Or, you could use other fresh stone fruit like apricots or nectarines. You just need enough juice to add to the recipe, so keep that in mind if you use fresh fruit.

My Cheesecake Filling Looks Chunky Instead Of Smooth. What Happened?

It sounds like the cream cheese was not soft enough. For the best smooth cheesecake filling, allow the cream cheese to soften to room temperature for at least an hour and then thoroughly cream it before adding the sugar and eggs.

If you used softened cream cheese ands still have lumps, it might be the eggs. They need to be room temperature before you add them to the cream cheese. If they are cold, they can cause cream cheese lumps in the filling.

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