Peach Cheesecake Crumb Bars


Delectable cinnamon crumb bars with creamy cheesecake and sweet peach pie filling.

Peach Cheesecake Crumb Bars |

Can you believe that today is September 1 and that tomorrow is Labor Day? Wasn’t it just yesterday I was sharing with you 4th of July recipes, and now it’s time to wrap up summer? It seems like these past few weeks, the universe gave up on summer and dove straight into fall. Stores have Halloween decorations ready. Apple and pumpkin recipes are popping up in my timeline. I even saw a recipe for Thanksgiving pumpkin pie. Thanksgiving. Really? Hate to break it to you, but summer isn’t over until the pumpkin spice lattes are in. Until then, I am squeezing in one last peach recipe to take with you for #SundaySupper Labor Day – Peach Cheesecake Crumb Bars.

Peach Cheesecake Crumb Bars |

I had the idea for these peach bars but didn’t know where to start. Cobbler bars? That would mean a biscuit like topping. Crisp bars? Getting closer. Then I saw them on Smitten Kitchen – Blueberry Crumb Bars. Crumb bars. I like the sound of that. All you do is reserve some dough from the bottom layer and sprinkle on top.

Peach Cheesecake Crumb Bars |

Of course it isn’t a Moosey recipe without throwing some cheesecake into the mix. I took the cheesecake layer from my chocolate chip cookie dough cheesecake bars and layered that on top of the bottom layer. Topped it with peach pie filling then sprinkled bits of dough on top.

Peach Cheesecake Crumb Bars |

I call these take along treats, but truth is they can be a tad bit messy when you pick them up. Just lick your fingers when done.

Yields 12

Peach Cheesecake Crumb Bars
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1 1/2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
1 egg
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups peach pie filling (homemade or canned)


    For the base
  1. Preheat the oven to 375F degrees. Line an 8x8 pan with parchment paper.
  2. In a medium bowl, mix together flour, sugar, cinnamon, baking powder, and salt. With a pastry cutter or two forks, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
  3. For the cheesecake
  4. In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg and vanilla. Pour over the base layer. Top with the peach pie filling then top with the reserved 1/2 cup of topping.
  5. Bake 38-40 minutes or until the top is slightly brown and looks set when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers for up to one week.

Adapted from Smitten Kitchen
If you like these Peach Cheesecake Crumb Bars and looking for more Labor Day ideas, you may also like these recipes:

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  1. I am staring at 12 peaches on my counter…and no longer what to do with them. :) These cheesecake bars look FABULOUS!

  2. There’s always room for another peach bar. I find cheesecake and crumble irresistible. These are stunning Carla!

  3. I love your “moosey” twists! I can’t believe it’s september either… crazy!

  4. Love peaches, they look fantastic!

  5. I wish these shipped well. Because…well, you know why.

  6. Finger licking good for sure! Great choice with the crumb topping. I’ll pick it over any of the other toppings.

  7. I am so, so, SO glad to have found your blog through Sunday Supper today. And I’m also SO glad that you’re still in the moment of summer and fresh peaches on your mind with these wonderful crumb bars. I live in the heart of South Carolina peach country, and peach season is certainly not over yet! Thank you for sharing your recipe!


  8. Diana @EatMoveShine says:

    I’m not the biggest sweets person, but man, these have me drooling!!! Your treats always look delicious, and these are no exception. Pinning now!!! Thanks :-)

  9. I just bought 10 more pounds of peaches to freeze for the winter. I may have to set a few aside for these incredible bars!

  10. I have a bunch of leftover peaches from some peach butter I have bubbling away…I’m going to run out and get the stuff I need to make these right now!

  11. Hi Carla,
    Yum, everything’s better with cheesecake. Thanks for this awesome recipe. I’m off to join you on twitter:) Di

  12. Love your flavors. These look amazing!

  13. I never made bars before, i will try your recipe soon, before all peaches are gone.

  14. You are making me sad that I did not do enough baking with peaches this summer. These bars sound amazing!

  15. I’m all for squeezing a few more summer recipes in! I’m not quite ready to let it go yet. I make something really similar to this and I love the combo of peaches and cream. Can’t wait to try this version! (Love that green background by the way)

  16. I seriously CANNOT believe that it’s September already. What happened to the summer? Sigh. Oh well, I love fall and this also means that Christmas is just around the corner (wahoo!). Girl, these bars are incredible. Cheesecake, peaches and shortbread? Hell yeah!

  17. These are gorgeous! I loooove cheesecake bars!

  18. Awww this is so awesome! Peach and cheesecake – definitely make it the best peach recipe. Yum!

  19. You’re killing me with all these peach recipes! We need to be next door neighbors so I can help you eat all these gorgeous peachy desserts. ;)

  20. This stuff is dangerous around me. I would eat all of this in one sitting with maybe some ice cream. I don’t know… the ice cream might get in the way… these bars look soooo good! :)

  21. Don’t ever stop with the peach recipes, Carla. Don’t ever stop

  22. Messy equals good though doesn’t it? Summer isn’t technically over until September 22nd, so let’s keep on going with our summer fruit recipes!

  23. These look SO yummy! I love peaches and cheesecake. These are the perfect crumb bars, if you ask me!

  24. Love peach bars and this recipe. Thank you.

  25. This was an amazing dessert. When I made them I used an 8×8 pan, they were less like bars and more like a cake with a hard crust. I had to add about 15 min to the time to get it to cook through and had to run to the store and grab some vanilla ice cream! I called it “Peach Cobbler Cheascake” just because of its hight. It was a big hit with my friends! Amazing flavor. I’ll make it again just the way I did. I think you’d have to use a much bigger pan to really get them to be a “bar”, but serving it hot with ice cream was on point! Simply amazing. Thanks for sharing!

    Tomorrow I am going to make another cake using blueberry filling that I picked up from Walmart to take to work with me (gotta get rid of the ice cream somehow).

    • Interesting. I have measured my pan to be 8×8, but I’ve learned that not all pans are created equal as it turns out my 9-inch pie plate was really 10 inches! Regardless of pan size, I’m glad you still had great success with it! Blueberry bars like these sound pretty good too.

  26. Elizabeth says:

    I’m doing weight watchers and I was wondering if I can sub stevia and fat free cream cheese and egg beaters! I so want to eat this!

    • I don’t work with those ingredients, so I’m not sure. I do know if you use fat free cream cheese in regular cheesecake, it won’t work because the cheesecake won’t set up, almost as if the cheesecake is underbaked no matter how long you bake it. I’m afraid that may happen here as well. You’ll have to do some more research on whether you can use stevia and egg beaters. I also have a recipe for cheesecake stuffed peaches that might be more forgiving with substitutes

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