Peach Cheesecake Squares

Peach Cheesecake Squares

I love peaches and I love cheesecake. Never thought to combine them before. Wow, what a great dessert!! With peaches in season, it seemed like the perfect time to make it.

This recipe was inspired by a post I saw about a place that makes peach cheesecakes. I decided to make a less traditional cheesecake. I used a 9×13 baking dish instead of a springform pan. I also ended up making the cheesecake in layers. Let me explain.

I baked the crust a little, then added the cheesecake layer to bake. I was trying to figure out the best way to add the peaches. I decided to put them on after the cheesecake was baked, so I cooked them while the crust and cheesecake layers were baking. The crumb topping was an afterthought. I wanted some texture and just put that together at the end.

The result was a really good dessert. Enough peaches. Light and rich at the same time. I will most definitely make it again.

So here is the recipe. Enjoy!!!

Peach Cheesecake Squares


¾ c. butter

1/3 c. brown sugar

1¼ c. flour

1 c. oatmeal, old-fashioned or quick cooking

2 t. cinnamon

¼ t. salt

Cheesecake Layer

2 (8oz.) packages cream cheese, softened

¾ c. sugar

2 T. flour

2 eggs

2 T. vanilla

2 t. cinnamon

Peach Layer

5-6 peaches, peeled, pitted and chopped, about 5 cups prepared fruit

2/3 c. sugar, or a little less

2 T. lemon juice

1 t. cinnamon

4 T. cold water

2 T. cornstarch

Crumble Topping

1½ c. rolled oats

½ c. butter

¼ c. brown sugar

3 T. flour

2 t. cinnamon

Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter and brown sugar, then stir in the rest of crust ingredients. Mixture will be crumbly. Press into bottom of prepared pan and bake 20 minutes. While crust is baking, prepare cheesecake layer. Beat cream cheese sugar and flour until fluffy. Beat in eggs one at a time. Stir in vanilla and cinnamon. Pour over crust and bake for 25 minutes, or until set. While filling is baking, prep peaches. Combine peaches with sugar, lemon juice and cinnamon in medium saucepan. Cook over medium heat until peaches are softened. Stir off and on to keep mixture from sticking. Combine cold water and cornstarch. Stir until smooth and pour into peach mixture. Mixture will thicken up. Stir until mixture returns to a simmer. Remove from heat and set aside. Prepare crumble topping. Mix all ingredients with your fingers until well blended. Place on a baking sheet and place in 350 degree oven for 15 minutes. You can do this while the cheesecake is baking, to save time. Let the cheesecake cool a few minutes. Then spoon over the peaches. Spread evenly and let it cool for 30 minutes. Spread the crumble mixture over the peaches. Cool then chill. Store covered in fridge. Serves 12. Can be frozen.    

Fresh Baked Crust
Peach Topping
With Crumble Topping
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