Description
These thick peach crumble cheesecake bars have a buttery streusel base and topping, with a creamy, tangy cream cheese layer and a bright, jam-like peach filling. A lovely layered texture and flavour experience, with tender fruit, soft cream cheese, and a crumbly crust.
Ingredients
Units
Scale
Cream Cheese Filling
- 12 oz (340 g) full-fat cream cheese, room temperature
- 1/3 cup (67 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1 large egg, at room temperature
Thickened Peach Layer
- 12 oz (340 g) peach slices, thawed and chopped into 1/2-inch pieces (fresh or frozen)
- 3 tbsp (38 g) granulated sugar
- 2 tsp (6 g) cornstarch
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (5 ml) lemon juice
Crust and Crumble Topping
- 1/4 cup (55 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 tsp (1 g) kosher salt
- 1/2 tsp (2 g) baking powder
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
Instructions
- In a small saucepan, combine chopped thawed peaches, 3 tbsp sugar, cornstarch, cinnamon, and lemon juice. Stir until the cornstarch dissolves. Place over medium heat, stirring constantly. Bring to a simmer. Cook until the mixture bubbles, thickens, and becomes glossy. Remove from heat and let cool to room temperature.
- Preheat oven to 350F (175C). Line a 8×8 inch metal baking pan with parchment paper, leaving an overhang on two sides.
- In a medium bowl, whisk together brown sugar, granulated sugar, flour, salt, and baking powder. Pour in the melted butter and stir with a spatula until moist crumbs form.
- Press two-thirds of the mixture firmly into the bottom of the prepared pan.
- Bake for 10 to 12 minutes, until set. Remove from the oven and cool for 5 minutes.
- Lower oven temperature to 325F (163C).
- While the crust cools, use a flexible silicone spatula or wooden spoon to smooth the room-temperature cream cheese until lump-free. Stir in the sugar and vanilla. Mix in the egg until the mixture is uniform and glossy.
- Spread the cream cheese filling evenly over the warm, par-baked crust.
- Spoon dollops of the cooled peach mixture over the cream cheese layer.
- Scatter the remaining one-third of the crumble topping evenly over the surface.
- Bake at 325F (163C) for 50 minutes. The edges should be lightly golden and set, but the centre two inches should still wobble slightly when the pan is gently shaken.
- Let the bars cool completely in the pan at room temperature for an hour.
- Transfer to the refrigerator to chill for at least 4 hours.
- Once cold and set, lift the bars out using the parchment paper overhang. Slice into squares with a sharp knife.
Notes
- Room temperature cream cheese and egg are key for a smooth, lump-free filling. Don’t skip this step.
- When mixing the cream cheese filling, stir gently after adding the egg. Overmixing can trap air, which makes for a less dense, smooth texture.
- The chilling time is non-negotiable here. The bars need to be completely cold and set for clean, neat squares.
- Prep Time: 25 mins
- Chill Time: 4 hours
- Cook Time: 60 mins
- Category: Bars
- Method: Baking