Peach Cheesecake Crumb Bars
Peach Cheesecake Crumb Bars are delectable cinnamon crumb bars with creamy cheesecake and sweet peach pie filling.
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 – 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.
Of course it isn’t me 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.
You do need to peel the peaches, but I provide easy step by step photos on my How To Peel Peaches post.
If you don’t want peach, you can use cherry pie filling or apple pie filling.
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.
Peach Cheesecake Crumb Bars
- 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
- 2 cups peach pie filling (get the recipe here)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- Preheat the oven to 375F degrees. Line an 8x8 pan with parchment paper.
- 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.
- 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.
- 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.
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I am staring at 12 peaches on my counter…and no longer what to do with them. :) These cheesecake bars look FABULOUS!
There’s always room for another peach bar. I find cheesecake and crumble irresistible. These are stunning Carla!
I love your “moosey” twists! I can’t believe it’s september either… crazy!
Love peaches, they look fantastic!
I wish these shipped well. Because…well, you know why.
Finger licking good for sure! Great choice with the crumb topping. I’ll pick it over any of the other toppings.
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!
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 :-)
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!
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!
Yum, everything’s better with cheesecake. Thanks for this awesome recipe. I’m off to join you on twitter:) Di
Love your flavors. These look amazing!
I never made bars before, i will try your recipe soon, before all peaches are gone.
You are making me sad that I did not do enough baking with peaches this summer. These bars sound amazing!
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)
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!
These are gorgeous! I loooove cheesecake bars!
Awww this is so awesome! Peach and cheesecake – definitely make it the best peach recipe. Yum!
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. ;)
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! :)
Don’t ever stop with the peach recipes, Carla. Don’t ever stop
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!
These look SO yummy! I love peaches and cheesecake. These are the perfect crumb bars, if you ask me!
Love peach bars and this recipe. Thank you.
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.
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 https://www.chocolatemoosey.com/2012/08/07/cheesecake-stuffed-peaches/
I was looking for a pie recipe : )
This recipe is great help.
Because my favorite store is closed.
The chef went to Frence.
So I decided to make it myself!!! ^^;;
I’ll tell you when it’s successful : )
Let me know how they turn out! Enjoy!
Made these yesterday to take to a dinner party. I doubled the recipe and baked it in a 13X9 inch glass baking dish. I also made my own peach filling using fresh white peaches. For the topping I added extra cinnamon, and some chopped pecans. For my money, the bottom crust was thicker than I might have liked, and the cheesecake/peach filling wasn’t thick enough. Next time I would definitely ramp up the filling!
Thank you for your feedback! An 8×8 pan doesn’t double nicely into a 13×9 pan, so that’s why your proportions were off.
Lol, yeah, I never was very good at math!
I tried this recipe using fresh peaches tossed with 1/4 cup sugar instead of peach pie filling. It was fantastic! We ate it warm with vanilla ice cream. My family absolutely loved it.
Oh good to know fresh peaches work just as well. Glad you enjoyed them!
I’m wondering can you use canned peach pie filling? Last time for fresh peaches.
Yes, canned will be fine!
Definitely a keeper, easy to make, so pretty and delicious! Your peach pie filling recipe was a snap. I added a cup of blueberries for color and flavor. Two things I’ll do the next time I make these: Add ginger in somehow, I love that flavor combination, and make them in my 7 x 10” pan since the crust was a little thicker than I prefer.
Love the addition of blueberries! I bet you can add ground ginger to the crust.
Tasty! I love the cream cheese with it.
I do wonder about the reserved 1/2 cup of topping though. Your picture looks like the 1/2 cup was used on just those three pieces! I’ve made a note to reserve at least 1 full cup, if not more.
I also found that I needed almost 20 extra minutes of bake time for the fruit/filling to set, but I’m also at 7500′ so my altitude adjustments may have been out of whack.
If you use 1 cup for the topping, then you won’t have enough for the crust. The 1/2 cup won’t fully cover everything but should cover most of it. My guess is maybe your pieces were too thick? And I’m in Pittsburgh with regular altitude so I can’t help you with the bake time.