Peach Cheesecake Crumb Bars
Get ready for a dessert that’s pure summer bliss in bar form! We’re diving into the absolute best Peach Cheesecake Crumb Bars, a fantastic recipe inspired by the incredibly talented Carla Cardello from @homemadeinthekitchen!
This isn’t just another dessert; it’s a perfect symphony of textures and flavors. We’re talking about a buttery, golden crumb base, a rich and tangy cheesecake layer, and a luscious layer of sweet, juicy peaches. All of this is topped with a delightful streusel-like crumb topping that adds the perfect amount of crunch. It’s the best of a cheesecake, a cobbler, and a cookie bar all in one irresistible bite.
Whether you’re bringing a dessert to a summer barbecue, a potluck, or just want to treat yourself to something spectacular, these bars are guaranteed to be a crowd-pleaser. They’re easy to make and even easier to fall in love with.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 bars 1x
- Category: Dessert
Ingredients
Peach Pie Filling
- 1 Tbsp butter
- 2 tsp vanilla
- 1/4 c cornstarch
- 1/2 c sugar
- 1/2 c light brown sugar, packed
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 pounds peaches (about 6), peeled & sliced
Crumb Bars
- 1 1/2 c flour
- 1/2 c sugar
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 c (1 stick) cold butter, cut into pieces
- 1 egg
- 2 cups peach pie filling
Cheesecake
- 8 oz cream cheese, softened
- 1/4 c sugar
- 1 egg
- 1 tsp vanilla
Instructions
Part 1: Peach Pie Filling
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Start the Base: In a medium pot over medium heat, melt the butter. Whisk in the vanilla extract and cornstarch until fully combined.
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Add Sugars & Spices: Stir in the granulated sugar, brown sugar, cinnamon, and salt. Cook for about 5 minutes, stirring occasionally, until the sugar has completely melted.
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Cook the Peaches: Add the peaches to the pot. Stir and cook for 10-12 minutes, or until the peaches have softened and the filling has thickened to a syrupy consistency. Be sure to stir regularly to prevent sticking and burning.
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Cool: Remove the pan from the heat and allow the filling to cool completely before using. The filling can be stored in an airtight container in the refrigerator for up to 5 days.
Part 2: Cheesecake Crumb Bars
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Prep Oven & Pan: Preheat your oven to 375°F. Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
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Make the Crumb Dough: In a medium bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Cut in the egg until just combined. The dough will be crumbly.
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Form the Base & Topping: Reserve 1/2 cup of the crumb dough for the topping. Press the remaining dough evenly into the bottom of the prepared pan to form the base.
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Create Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla extract until fully incorporated. Pour this mixture over the crumb base.
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Add Fillings & Topping: Dollop the cooled peach pie filling over the cheesecake layer. Sprinkle the reserved 1/2 cup of crumb topping evenly over the entire surface.
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Bake: Bake for 38-40 minutes, or until the top is lightly golden brown and the cheesecake is set with a gentle shake. Let the bars cool completely before cutting. Refrigerate leftovers for up to one week.
Notes
- Be sure to head over to Carla’s website to find more delicious recipes: http://www.chocolatemoosey.com
Keywords: Dessert, Cheesecake, Bars, Peach, Crumb Bars
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