Ingredients
For the crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter, softened
For the filling:
- 3 peaches, pitted, peeled, and thinly sliced
- 12 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the topping:
- 1 1/2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray it lightly with cooking spray to prevent sticking.
- Prepare the crust: In a large bowl, stir together the flour, powdered sugar, and ground cinnamon until combined. Slice the softened butter and add it to the bowl. Use a pastry cutter to work the butter into the dry ingredients until the mixture becomes crumbly but holds together when pressed.
- Bake the crust: Press this dough firmly and evenly into the bottom of your prepared baking dish. Bake in the preheated oven for 20 minutes until set and lightly firm. Remove from the oven and set aside.
- Layer the peaches: Evenly layer the thinly sliced peaches on top of the baked crust to form the fruit layer.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy. Add the granulated sugar and mix until fully incorporated.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition to ensure a smooth batter. Then mix in the vanilla extract until combined.
- Pour filling over peaches: Pour the cream cheese mixture evenly over the peach layer in the baking dish.
- Prepare the topping: In another large bowl, combine the flour, light brown sugar, granulated sugar, ground cinnamon, ground nutmeg (if using), and fine sea salt. Add the melted butter and stir with a fork until the mixture forms crumbly topping pieces.
- Add topping over bars: Sprinkle the crumbly topping evenly over the cream cheese layer to create a textured top crust.
- Bake the bars: Bake the assembled bars for 45-55 minutes, until the topping is lightly golden brown and the cheesecake layer is set. It’s okay if the center has a very slight jiggle.
- Cool and chill: Allow the bars to cool completely on the countertop. Then transfer them to the refrigerator and chill for at least 2 hours to set before slicing and serving.
Notes
- Peaches can be substituted with fresh nectarines or apricots if desired.
- Ensure the cream cheese is fully softened for a smooth, lump-free cheesecake filling.
- Use a sharp knife to cleanly cut bars once fully chilled.
- For added flavor, consider adding a teaspoon of lemon zest to the filling.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 567
- Sugar: 34g
- Sodium: 160mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
