Peach Crumble Cheesecake Bars
These Peach Crumble Cheesecake Bars are one of my favorite things I baked this summer! I walked into the store, the smell of fresh peaches hit me, and I immediately grabbed a bunch, knowing I had to turn them into something special.
These bars start with a buttery brown sugar graham cracker crust, followed by a thick layer of creamy vanilla cheesecake. Spiced, cooked peaches are spooned over the cheesecake, followed by a buttery cinnamon crumble topping. And then there’s the cream cheese glaze, which is technically optional…but not really.
They have all the warm, cozy flavors of peach cobbler combined with a rich and creamy cheesecake, making them the perfect dessert for late summer when peaches are at their best.
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Why You’ll Love These Peach Cheesecake Bars
These bars have a few different components, but each one brings something special to the finished dessert. Plus, everything can be prepared ahead of time, making them an excellent dessert for entertaining. If peach cobbler is what you’re really craving, you also need to try my Peach Cobbler Cheesecake. It has a similar combination of creamy cheesecake, peaches, and crumble in a full-size cheesecake
- Layers of texture: Buttery crust, creamy cheesecake, juicy peaches, and crisp crumble in every bite.
- Fresh peach flavor: Cooking the peaches first concentrates their flavor and prevents excess moisture from making the cheesecake watery.
- Warmly spiced: Cinnamon, nutmeg, brown sugar, and peaches give these bars that classic peach cobbler flavor.
- Perfect for making ahead: Cheesecake needs plenty of time to chill, so this is an ideal dessert to prepare the day before serving.
- Easy to serve: You get everything you love about cheesecake in individual, easy-to-serve bars.
Key Ingredients
Fresh Peaches: For the best flavor and texture, use ripe but still firm peaches. Very soft peaches tend to release more liquid and can become mushy when cooked.
Cream Cheese: Use full-fat, brick-style cream cheese rather than the spreadable kind sold in tubs. You’ll need four blocks, so these bars have a substantial cheesecake layer.
Brown Sugar: Brown sugar appears throughout the recipe, including in the peaches, crust, crumble, and cheesecake. Its caramel-like flavor is especially delicious with fresh peaches.
Sour Cream: Adds moisture and a subtle tang while giving the cheesecake filling an extra creamy consistency.
Graham Crackers: The buttery graham cracker crust gives the cheesecake a sturdy base and complements the warm flavors of the peaches and brown sugar.
Cinnamon and Nutmeg: These warm spices turn the peach topping into something reminiscent of peach cobbler. If you love that combination, you’ll also love my Peach Cobbler Cinnamon Rolls, which bring the same flavors into a soft, gooey breakfast treat.
How to Make Peach Crumble Cheesecake Bars
There are four main components to these bars: the peach filling, graham cracker crust, crumble, and cheesecake. Preparing each component separately allows you to control the texture of every layer.
Prepare the Pan
Preheat the oven to 325°F (165°C).
Lightly grease a 9×13-inch (23 × 33 cm) baking pan. Line it with parchment paper, leaving a generous overhang along the long sides. You’ll use the parchment as handles to lift the cheesecake from the pan once it’s completely chilled.
Make the Peach Filling
Add the diced peaches, brown sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan.
Cook the Filling
Cook over medium heat for about 8 to 10 minutes, stirring gently and frequently. The peaches will begin releasing their juices and should soften slightly while still holding their shape.
While the peaches cook, whisk the cornstarch and water together until smooth.
Pour the cornstarch slurry into the peaches and stir immediately. Continue cooking for about 1 minute, until the liquid has thickened enough to coat the back of a spoon.
If you’re using frozen peaches or the mixture is particularly juicy, you may need a little more cornstarch. Add an additional ½ teaspoon of cornstarch mixed with 1 teaspoon of water at a time until you reach the right consistency.
Transfer the peach filling to a shallow bowl and press plastic wrap directly against its surface. Allow it to cool completely before assembling the cheesecake.
Cooking the peaches first is important here. It gives you much more control over the amount of liquid going into the cheesecake while also concentrating their flavor. I use peaches in a slightly different way in my Peach Cobbler Pound Cake, which is another great option if you’ve come home with more fresh peaches than you know what to do with.
Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs and brown sugar.
Pour in the melted butter and stir until all of the crumbs are evenly moistened.
Press into the Pan
Transfer the mixture to your prepared pan and firmly press it into an even layer. The flat bottom of a measuring cup or drinking glass works particularly well for compacting the crumbs.
Bake for 12 minutes, then remove from the oven and allow the crust to cool slightly while you prepare the remaining components.
Make the Crumble Topping
Whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.
Add the softened butter and use a fork, pastry cutter, or your fingertips to work it into the dry ingredients until large, moist crumbs form.
Mix the Topping
You want a mixture of differently sized crumbs rather than a perfectly uniform topping. Refrigerate the crumble while you prepare the cheesecake.
Make the Cheesecake Batter
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-low speed for about 2 minutes, until completely smooth and creamy.
Add the brown sugar and granulated sugar and continue mixing on low to medium-low speed until smooth. Scrape the sides and bottom of the bowl thoroughly as needed.
Add the Sour Cream
Mix in the sour cream and mix until incorporated.
Add the Eggs and Vanilla
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Next, add the vanilla extract and salt along with the final egg.
Once the eggs go in, avoid overmixing. Incorporating too much air can cause the cheesecake to puff excessively in the oven and then crack or sink as it cools.
If you’re a fan of cheesecake bars, my Blueberry Crumble Cheesecake Bars use a similar combination of creamy cheesecake, fruit, and buttery crumble, but with juicy blueberries instead of peaches.
Assemble the Cheesecake Bars
Pour the cheesecake batter over the baked graham cracker crust and gently spread it into an even layer.
Add the Peach Filling
Spoon the completely cooled peach filling evenly over the cheesecake. Try not to press the peaches down into the batter—you want them to remain in a distinct layer near the top.
Add the Crumble Topping
Remove the crumble from the refrigerator and scatter it evenly over the peaches.
Break apart any especially large pieces as you go, but don’t make the crumble too uniform. A combination of larger clusters and smaller crumbs gives the topping the best texture.
Bake
Bake the cheesecake at 325°F (165°C) for 60 to 75 minutes.
Determining when cheesecake is finished can be tricky because it shouldn’t look completely firm when you remove it from the oven. The edges should look set and slightly puffed, while the center should still have a gentle wobble when you lightly shake the pan. It shouldn’t look liquid or slosh from side to side.
For even more accuracy, check the center with an instant-read thermometer. It should register approximately 150°F to 155°F (66°C to 68°C).
Try not to bake the cheesecake beyond 160°F (71°C). Overbaking can result in a dry or grainy texture and increases the likelihood of cracking.
Place the pan on a wire rack and allow the cheesecake to cool completely at room temperature.
Cover and refrigerate for at least 6 hours, but preferably overnight. Don’t try to lift or slice the bars while they’re warm. The cheesecake needs this chilling time to fully set.
Make the Cream Cheese Glaze
The glaze may be optional, but the tangy cream cheese is so good with the brown sugar peaches and cinnamon crumble that I highly recommend it.
Whisk the softened cream cheese and butter together until smooth.
Add the powdered sugar and mix until combined.
Add the milk one tablespoon at a time until the glaze reaches your desired consistency. Use less milk for a thick, defined drizzle or add a little more for a thinner glaze.
If you accidentally make it too thin, simply whisk in a little more powdered sugar.
Slice and Decorate
Once thoroughly chilled, use the parchment overhang to carefully lift the entire cheesecake from the pan and transfer it to a cutting board.
Use a large, sharp knife to cut the cheesecake into bars, wiping the blade clean between each cut for neat layers.
You can drizzle the glaze over the entire cheesecake before slicing or drizzle each individual bar just before serving.
Expert Tips
Cheesecake bars are more forgiving than a traditional round cheesecake, but a few small details make a big difference in the final texture.
- Choose the right peaches: Ripe but still firm peaches provide the best flavor without turning mushy as they cook.
- Cool the peach filling completely: Adding hot peaches to the cheesecake batter can interfere with how evenly it bakes.
- Use room-temperature ingredients: Room-temperature cream cheese, eggs, and sour cream combine much more smoothly.
- Use brick-style cream cheese: Spreadable cream cheese contains more moisture and may prevent the filling from setting properly.
- Don’t overmix after adding the eggs: Mix on low speed just until each egg disappears into the batter.
- Keep the crumble cold: Softened—not melted—butter creates distinct crumbs, and chilling the mixture helps them maintain their texture.
- Don’t overbake: The center should still have a gentle wobble when the cheesecake comes out of the oven.
- Chill before slicing: Overnight is ideal for the firmest bars and cleanest slices.
Storage and Freezing
These cheesecake bars are an excellent make-ahead dessert because they need plenty of chilling time anyway.
Store the bars in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 2 months. Wrap the bars well to prevent freezer burn and thaw them overnight in the refrigerator. Individual slices will thaw much faster than the entire cheesecake; if you’re in a hurry, let a frozen slice sit at room temperature for about 40 minutes, or until completely thawed.
Variations on these Cheesecake Bars
Once you’ve made the original version, there are a few easy ways to change these cheesecake bars depending on what you have on hand.
- Add a little extra cinnamon to the crumble for an even warmer flavor.
- Replace the sour cream with an equal amount of full-fat Greek yogurt.
- Leave off the cream cheese glaze for a slightly less sweet dessert.
- Add a small amount of finely grated lemon zest to the cheesecake batter to complement the peaches.
- Try the same concept with blueberries when peach season is over—or make my Blueberry Crumble Cheesecake Bars instead.
Frequently Asked Questions
Yes, you can make these cheesecake bars with frozen peaches, although I prefer fresh peaches when they’re in season. Frozen peaches tend to release more water as they cook. Don’t thaw them first, and pay close attention to the consistency of your peach filling. If it’s still watery after adding the cornstarch slurry, mix another ½ teaspoon of cornstarch with 1 teaspoon of water and add it to the peaches. Repeat only if necessary until the filling is thick enough to coat the back of a spoon.
No. One of the nice things about making cheesecake bars is that you don’t need a water bath. Baking at a relatively low temperature and avoiding overmixing and overbaking will give you a smooth, creamy filling.
Yes, I recommend peeling them for this recipe. The peach filling will have a softer, more cohesive texture without the skins.
Some peaches simply contain more water than others, and frozen peaches can release even more moisture. If the filling remains runny, add another small amount of cornstarch slurry and cook until thickened.
The cheesecake needs to be thoroughly chilled first. Use a large, sharp knife and wipe the blade clean between every cut. For particularly neat slices, you can run the knife under hot water and dry it before each cut.
More Peach Desserts to Try
If you find yourself coming home with a bag full of peaches this summer, there are plenty of other ways to put them to good use. Try my Peach Cobbler Cheesecake for another rich and creamy dessert, or make my Peach Cobbler Pound Cake for a buttery cake packed with peach flavor. And for a peachy weekend breakfast, my Peach Cobbler Cinnamon Rolls combine fluffy cinnamon rolls with juicy peaches and warm spices.
For another fruit-filled cheesecake bar, don’t miss my Blueberry Crumble Cheesecake Bars. They have the same irresistible combination of creamy cheesecake, juicy fruit, and buttery crumble with a completely different summer flavor.
If you make these Peach Crumble Cheesecake Bars, I’d love to hear what you think! Leave a comment and rating below, and tag me on Instagram so I can see your creations.
Peach Crumble Cheesecake Bars
Ingredients
Peach Filling
- 5 cups fresh peaches, peeled and diced about 750 g
- â…“ cup packed brown sugar 73 g
- 1½ tbsp cornstarch 12 g
- 2 tbsp water 30 ml
- 1 tbsp lemon juice 15 ml
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
Graham Cracker Crust
- 2¼ cups graham cracker crumbs 270 g
- â…“ cup packed brown sugar 73 g
- 10 tbsp unsalted butter melted (141 g)
Crumble Topping
- 1¼ cups all-purpose flour 160 g
- ½ cup packed brown sugar 110 g
- 1¼ tsp ground cinnamon
- ¼ tsp ground nutmeg optional
- â…› tsp fine sea salt
- ½ cup unsalted butter softened (113 g)
Cheesecake Batter
- 4 8-ounce blocks cream cheese, softened 907 g
- 1 cup packed brown sugar 220 g
- ¼ cup granulated sugar 50 g
- ½ cup sour cream room temperature (120 g)
- 4 large eggs room temperature
- 1 tbsp vanilla extract 15 ml
- ½ tsp fine sea salt
Cream Cheese Glaze
- ¼ cup cream cheese softened (56 g)
- 1 tbsp unsalted butter softened (14 g)
- ¼ cup powdered sugar 32 g
- 1 to 3 tbsp milk 15 to 45 ml
Instructions
Prepare the Pan
- Preheat the oven to 325°F (165°C).
- Lightly grease a 9×13-inch (23 × 33 cm) baking pan. Line the pan with parchment paper, leaving enough overhang on the long sides to lift the cheesecake from the pan after it has chilled.
Make the Peach Filling
- Add the diced peaches, brown sugar, lemon juice, cinnamon, and nutmeg to a medium saucepan.
- Cook over medium heat for about 8 to 10 minutes, stirring gently and frequently, until the peaches begin to release their juices and the liquid becomes lightly thickened.
- The peaches should soften slightly but still hold their shape. Do not cook them until they become mushy.
- While the peaches cook, dissolve the cornstarch in the water.
- Pour the cornstarch mixture into the pan and stir immediately. Continue stirring for about 1 minute, or until the mixture thickens. The peach filling should be thick enough to coat the back of a spoon.
- If using frozen peaches, or if the mixture seems too runny or watery, add an additional ½ tsp cornstarch dissolved in 1 tsp water at a time until the desired consistency is reached.
- Transfer the peach filling to a shallow bowl and cover with plastic wrap placed directly on the surface. Let it cool completely before assembling the cheesecake.
Make the Graham Cracker Crust
- In a medium bowl, stir together the graham cracker crumbs and brown sugar.
- Add the melted butter and mix until all the crumbs are evenly moistened.
- Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan using the bottom of a measuring cup or glass.
- Bake the crust for 12 minutes. Remove it from the oven and set it aside to cool slightly.
Make the Crumble Topping
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt.
- Add the softened butter. Use a fork, pastry cutter, or your fingertips to work the butter into the dry ingredients until large, moist crumbs form.
- Place the crumble in the refrigerator while you prepare the cheesecake batter.
- Make the Cheesecake Batter
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth and creamy, about 2 minutes.
- Add the brown sugar and granulated sugar. Mix on low to medium-low speed until smooth, scraping down the sides and bottom of the bowl as needed.
- Add the sour cream and mix until combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Add the vanilla extract and salt with the final egg.
Assemble the Cheesecake
- Pour the cheesecake batter over the baked crust and spread it into an even layer.
- Gently spoon the cooled peach filling evenly over the cheesecake batter. Be careful not to press it into the batter so the peaches don’t sink.
- Remove the crumble from the refrigerator and sprinkle it evenly over the peach layer. Break up any very large pieces as you scatter it, but leave a mixture of small and large crumbs for the best texture.
Bake
- Bake at 325°F (165°C) for 60 to 75 minutes.
- The bars are done when the edges are set and slightly puffed while the center still has a gentle wobble when the pan is lightly shaken. The center should not look liquid or slosh from side to side.
- An instant-read thermometer inserted into the center of the cheesecake should register about 150°F to 155°F (66°C to 68°C). Avoid baking it beyond 160°F (71°C), as the cheesecake may become dry, grainy, or more likely to crack.
- Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool completely at room temperature.
- Cover the pan and refrigerate the cheesecake for at least 6 hours, preferably overnight, before lifting it from the pan and slicing.
Make the Cream Cheese Glaze
- In a small bowl, whisk the cream cheese and butter until smooth.
- Add the powdered sugar and mix until combined.
- Add the milk, 1 tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
- If the glaze is too runny, add more powdered sugar. If it is too thick, add more milk by the teaspoon until it reaches the desired consistency.
Slice and Decorate
- Use the parchment paper overhang to carefully lift the chilled cheesecake from the pan. Transfer it to a cutting board.
- For clean slices, use a large, sharp knife and wipe the blade clean between cuts.
- Drizzle the cream cheese glaze over the entire cheesecake before slicing, or drizzle it over each individual bar just before serving.