The peaches were plentiful and delicious this past summer. As you can probably tell, I love peaches and I love cooking with them. When you combine the peaches with cheesecake, something amazing happens. Enjoy!
For the Crust
- 2 cups all-purpose flour
- ½ cup packed brown sugar
- 1 tsp. kosher salt
- 2 sticks unsalted butter, melted
For the Peach Layer
- 4 large ripe peaches, pitted and cut into ¼-in. cubes
- ¼ tsp. ground nutmeg
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 stick unsalted butter, softened
- ½ cup roller oats
- ½ cup chopped pecan halves
- 1 tsp. ground cinnamon
For the Cheesecake Layer
- 3 (8 oz.) packages cream cheese, softened
- ¾ cup granulated cane sugar
- 3 eggs
- 1 tsp. vanilla
- Preheat oven to 350° and line a 9×13-inch pan with parchment paper sprayed with nonstick cooking spray.
For the crust
- In a bowl of a food processor, pulse together flour, brown sugar, salt, and melted butter about 5 or 6 times until dough has the consistency of wet sand. Transfer dough into the prepared pan and press evenly. Bake for 15 minutes until golden brown. Remove from the oven to cool slightly.
For the peaches
- Toss the peach cubes and nutmeg together in a medium bowl.
For the streusel topping
- In a large bowl, combine the flour, brown sugar, butter, oats, pecans, and cinnamon. Using your hands, mix until well combined.
For the cheesecake layer
- Using a hand mixer, beat cream cheese and sugar on medium-high speed until light and fluffy, about 3 to 5 minutes. Add eggs and vanilla, beating until incorporated. Pour the cheesecake filing onto the baked crust, spreading evenly with a spatula.
- Spoon the peaches evenly over the cheesecake filling.
- Sprinkle the streusel evenly on top of the peaches.
- Bake the bars for 40 to 45 minutes, until cheesecake layer is set.
- Let bars cool to room temperature and refrigerate for at least 2 hours before slicing.
- Once bars have chilled, slice them into squares and arrange on a serving platter.