Peach Cheesecake Bars With Oatmeal Cookie Crust

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These peach cheesecake bars with oatmeal cookie crust are the perfect Summer dessert. You can make them ahead of time and then serve them up when it’s dessert time. 

peach cheesecake bars with oatmeal crust

These peach cheesecake bars are one of our new favorite easy Summer desserts. They are made with a delicious cinnamon oatmeal cookie crust, rich and creamy cheesecake filling and then topped with sweet peaches and an oatmeal cookie crumble. 

It’s the perfect combination of peach cobbler and cheesecake. The flavors go so well together and it’s the most amazing variation of peaches and cream. 

What You Will Need To Make Peach Cheesecake Bars:

Oatmeal Cookie Crust:

  • Butter: Make sure you leave the butter out at room temperature for 20 minutes or so to soften. If you forget you can pop it in the microwave for 10 seconds or so to soften. 
  • Brown Sugar
  • Sugar
  • Eggs
  • Salt
  • Baking Soda
  • Ground Cinnamon
  • Vanilla Extract or Paste
  • Flour
  • Oats

Cheesecake Filling:

  • Cream Cheese: Make sure to leave the cream cheese out at room temperature for 20-30 minutes. This will help the filling to not lump. 
  • Granulated Sugar
  • Vanilla Bean Paste or Extract
  • Eggs
  • Milk

Topping:

  • Crumb Topping: Use reserved cookie dough plus flour. 
  • Peaches: Canned or fresh

How to Make Cheesecake Bars:

Here is the general steps to make these bars. Follow the exact recipe down below for detailed instructions. 

peach cheesecake bars

Oatmeal Cookie Crust: 

Cream together the butter and sugars. 

Add the eggs and remaining ingredients. Mix to combine. 

Reserve 1 1/2 cups of the cookie dough for the crumb topping. 

Line a 9×13 pan with parchment paper and press the cookie dough into a thin layer.

Bake at 350 F for 10 minutes. 

Cheesecake Filling:

Make sure your ingredients are all at room temperature. Cream together cream cheese and sugar and the eggs, milk and vanilla. 

Pour on top of the crust and bake at 350.

Crumb Topping:

Add the extra flour to the reserved cookie dough. 

Make into crumbs with your hands and bake at 350 on a parchment lined baking sheet. 

Assembly:

Top the cheesecake filling with peaches and crumb topping. Refrigerate for at least 4 hours to chill completely. 

Variations:

The best part about this recipe is you can change it up to fit your needs. You can use any fresh or frozen in season fruit you like. 

You can even leave off the fruit and top it with caramel, chocolate or candy instead. Get your creative juices going and try out some different variations. 

You May Also Like:

No Bake Cheesecake Tart With Berries

Snow Cone Syrup With Real Fruit

Homemade Drumstick Ice Cream With Pop Rocks

Lemon Cake With Raspberry Cream Cheese Frosting

Creamy Lemon Tart With Fresh Berries

Peach Cheesecake Bar Video Tutorial:

What you'll need
Vanilla Bean Paste
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Steps
1
Preheat the oven to 350 F.
2
Add 1 cup softened butter to a mixing bowl add 3/4 cup brown sugar and 1/2 cup granulated sugar. Mix to combine.
3
Add 2 eggs. Mix to combine.
4
Add 2 1/2 cups rolled oats.
5
Add 1 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon vanilla bean paste.
6
Add 1 1/2 cup flour. Stir to combine.
7
Add 2 teaspoons ground cinnamon and stir to combine.
8
Spray a 9 x 11 pan with cooking spray.
9
Line. Let the parchment paper hang off the sides to easily remove. Evenly distribute the cookie dough (reserve 1 1/2 cups) in the pan and press down.
10
Reserve the remaining 1 1/2 cup cookie dough in the mixing bowl for the crumb topping. Bake at 350 for 10 minutes.
11
With the remaining dough add 1/2 cup flour and stir to combine. This will be the crumb topping.
12
To make the cheesecake filling add 16 ounces softened cream cheese with 1/2 cup granulated sugar in a bowl and beat with hand beaters for 30 seconds.
13
Add 1/4 cup milk and beat to combine.
14
Then add one egg at a time and beat until well combined.
15
Add 1 teaspoon vanilla bean paste or extract. Mix to combine.
16
Top the crust with the cheesecake filling and spread into an even layer. Bake at 350 for 15 minutes or until set.
17
Place the crumb topping on a parchment lined baking sheet and spread out the crumbs. Bake at 350 for 10 minutes and then let cool.
18
When the cheesecake is done remove from the oven and top with a single layer of drained canned peaches.
19
Then top with the crumb topping.
20
Refrigerate for at least 4 hours before serving.
21
Remove the cheesecake by lifting the parchment paper sides out of the pan. Cut into squares and enjoy.
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Peach Cheesecake Bar Recipe:

peach cheesecake bars with oatmeal crust

Peach Cheesecake Bars With Oatmeal Cookie Crust

Yield: Serves 16
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 45 minutes

The perfect cross between cheesecake bars and peach cobbler or crumble. It's the perfect peach dessert.

Ingredients

Oatmeal Crust:

  • 1 cup softened butter (2 sticks)
  • 3/4 cup brown sugar
  • 1//2 cup granulated sugar
  • 2 eggs
  • 2 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla bean paste or extract
  • 1 1/2 cup all purpose flour
  • 2 teaspoons ground cinnamon

For Topping:

  • 1/2 cup all purpose flour

For Cheesecake Filling:

  • 16 ounces cream cheese (at room temperature)
  • 1/2 cup granulated sugar
  • 1/4 cup milk (at room temperature)
  • 2 eggs (at room temperature)
  • 1 teaspoon vanilla bean paste or extract

To Top:

  • 2 cans peaches, drained or 8 fresh peaches sliced

Instructions

  1. Preheat the oven to 350 F.
  2. To make the crust add the softened butter to a mixing bowl and add the brown sugar and granulated sugar. Mix to combine.
  3. Add 2 eggs and mix to combine.
  4. Add the rolled oats.
  5. Add baking soda, salt and vanilla bean paste.
  6. Add flour and stir to combine everything thoroughly.
  7. Add the cinnamon and stir to combine.
  8. Spray and line a 9x11 pan with parchment paper.
  9. Then line the pan with parchment paper letting the parchment hand off the sides to easily remove. Evenly distribute the cookie dough (reserve 1 1/2 cups) in the pan and press down into one even layer.
  10. Reserve the remaining cookie dough in the mixing bowl for the crumb topping. Bake the crust for 10 minutes.
  11. With the remaining dough add 1/2 cup flour and stir to combine. This will be the crumb topping. Set aside.
  12. To make the cheesecake filling combine the softened cream cheese with 1/2 cup granulated sugar in a bowl and beat with hand beaters for 30 seconds or until combined.
  13. Add 1/4 cup milk and beat to combine.
  14. Then add 1 egg at a time and beat until well combined.
  15. Add vanilla bean paste or extract and mix to combine.
  16. Top the crust with the cheesecake filling and spread into an even layer. Bake at 350 for 15 minutes or until set.
  17. Place the crumb topping on a parchment lined baking sheet and spread out the crumbs evenly. Bake at 350 for 10 minutes. Let cool.
  18. When the cheesecake is done remove from the oven and top with a single layer of drained peaches.
  19. Then top with the crumb topping.
  20. Refrigerate for at least 4 hours before serving.
  21. Remove the cheesecake by lifting the parchment paper sides out of the pan. Cut into squares and enjoy!

Notes

You can top with any fruit you like.

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Nutrition Information:
Yield: 16 Serving Size: 1 Amount Per Serving: Calories: 451Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 106mgSodium: 415mgCarbohydrates: 54gFiber: 4gSugar: 31gProtein: 8g

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