These Peach Cheesecake Bars have a buttery brown sugar shortbread crust and crumble topping layered with creamy cheesecake and warmly spiced peaches. Made with frozen thawed peaches for easy year-round baking, they’re soft, buttery, creamy, and packed with juicy peach flavor in every bite.
WHAT YOU NEED Cream Cheese Filling full-fat cream cheese granulated sugar vanilla extract egg Peaches frozen peach slices granulated sugar cornstarch cinnamon Crumble light brown sugar granulated sugar all-purpose flour or 1-to-1 gluten-free baking flour kosher salt baking powder unsalted butter
1. In a medium bowl, mash and smooth out the cream cheese using a fork. Then mix in the sugar and vanilla until smooth. Mash in the egg and then switch to a whisk to mix smooth and creamy. Set aside.
Cream Cheese Filling
1. Cut the peach slices in half to create even thinner slices and add to a large bowl. Sprinkle in the sugar, cornstarch, and cinnamon and use your hands to toss to coat. Set aside.
Peaches
1. Preheat the oven to 350F and grease the inside of a 9×13 baking dish. Line the bottom and two longest sides with parchment paper with some overhang for easy removal. 2. Add the brown sugar, sugar, flour, salt and baking powder to a large bowl. Use your hands to mix and toss together, breaking up any brown sugar lumps as you go. Use a silicone spatula to stir in the butter. Spend a good couple minutes to ensure the mixture is evenly hydrated and no dry patches remain. It should appear moist but very crumbly.
Crumble
3. Scoop about ⅔ of the crumble into the pan and press into a thin and even layer all the way to the edges. Spread the cream cheese on top in an even layer. Pick the peach slices out of the bowl and lay them on top in a single, even layer, leaving behind the extra juices in the bowl. Break up the crumble and sprinkle it evenly over the surface, nearly covering the peaches. 4. Bake for 38 to 42 minutes or until the edges are golden, the surface appears evenly puffed and dry. 5. Allow the bars to cool at room temperature for about 20 minutes, then transfer to the refrigerator to cool completely, about 2 hours. Once chilled, lift the bars out, slice into 12 large squares (or 24 smaller squares), and enjoy!