Ingredients
Method
- Preheat the oven to 350°F and line a 9x13-inch baking dish with foil, then lightly coat it with cooking spray. Set the prepared dish aside.
- Combine the flour, powdered sugar, and cinnamon in a large bowl, stirring until evenly distributed.
- Cut the softened butter into pieces and work it into the dry ingredients with a pastry cutter until a cohesive dough forms.
- Firmly press the crust mixture across the bottom of the prepared baking dish. Bake for 20 minutes, until the crust looks set, then remove it from the oven.
- Arrange the thinly sliced peaches in an even layer over the warm crust.
- Beat the softened cream cheese with an electric hand mixer until completely smooth. Add the granulated sugar and mix until incorporated.
- Add the eggs individually, fully mixing each egg into the batter before adding the next. Blend in the vanilla extract.
- Pour the cheesecake mixture evenly over the peach layer.
- Stir the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and sea salt together in a large bowl until evenly combined.
- Pour in the melted butter and toss with a fork until the mixture forms coarse, buttery crumbs.
- Scatter the crumble mixture evenly across the cheesecake layer.
- Bake for 45–55 minutes, until the topping is lightly golden and the cheesecake is mostly firm with only a slight movement in the center. Allow the bars to cool completely, then refrigerate until thoroughly set, about 2 hours.
Nutrition
Notes
A cozy dessert for peach season, with creamy cheesecake tucked between a tender shortbread crust and golden cinnamon crumble. Each chilled bar brings together juicy fruit, buttery crunch, and nostalgic cobbler flavor in one irresistible bite.