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Peach Cobbler Cheesecake Bars Recipe with Brown Sugar Oat Streusel

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These peach cobbler cheesecake bars combine a buttery crust, creamy cheesecake layer, sweet peach filling, and a crunchy brown sugar oat streusel topping for an irresistible homemade dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp sour cream (optional)
  • 3 cups peeled and sliced fresh peaches or frozen peaches, thawed and drained
  • ¼ cup brown sugar, packed
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • ¾ cup old-fashioned rolled oats
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter, cold and diced

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups flour, ¼ cup sugar, and a pinch of salt. Pour in ½ cup melted butter and mix until crumbly. Press firmly into the bottom of a greased 9×13 inch pan. Bake for 12-15 minutes until lightly golden. Let cool slightly.
  2. In a large bowl, beat 16 oz cream cheese with ⅔ cup sugar until smooth and creamy. Add 1 large egg, 1 tsp vanilla extract, and 2 tbsp sour cream. Beat until fully incorporated. Pour evenly over the pre-baked crust and smooth with a spatula.
  3. In a separate bowl, toss sliced peaches with ¼ cup brown sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1 tbsp cornstarch until evenly coated. Spread evenly over the cheesecake layer.
  4. In a bowl, combine oats, ½ cup flour, ⅓ cup brown sugar, ½ tsp cinnamon, and ¼ tsp salt. Add ½ cup cold diced butter and mix with a pastry cutter or fingers until coarse crumbs form. Sprinkle streusel evenly over the peaches.
  5. Bake for 40-45 minutes at 350°F (175°C) until streusel is golden and cheesecake layer is set but slightly jiggly. Cool completely on a wire rack, then refrigerate at least 3 hours before cutting.
  6. Use a sharp knife warmed under hot water for clean slices. Serve chilled or at room temperature. Store leftovers in the fridge up to 4 days.

Notes

Bring cream cheese to room temperature before mixing to avoid lumps. Keep butter cold when making streusel for crumbly texture. Chill bars for at least 3 hours for clean slicing. Use lemon juice in peach filling to brighten flavor. Cover edges with foil if browning too fast.

Nutrition

Keywords: peach cobbler, cheesecake bars, brown sugar oat streusel, easy dessert, summer dessert, homemade bars

Find it online: https://snappyspoon.com/peach-cobbler-cheesecake-bars-recipe-with-brown-sugar-oat-streusel-easy-homemade-dessert/