Sourdough Peach Crumble Cheesecake Bars

5 from 1 vote

Sourdough Peach Crumble Cheesecake Bars

These Sourdough Peach Crumble Cheesecake Bars are made with a buttery sourdough shortbread crust, a creamy cheesecake layer, fresh juicy peaches, and a sweet crumble topping, then finished with a cream cheese glaze. They are soft, creamy, and full of peach flavor with just the right amount of crunch on top.

Prep Time20

Cook Time55

Cool time2

Total Time3 15

Course: Dessert

Cuisine: American

Servings: bars

Author: Emily Christensen

Equipment

Ingredients

Shortbread crust

140 grams salted butter melted, 10 tablespoons
75 grams sourdough discard ⅓ cup
60 grams powdered sugar ½ cup
210 grams all-purpose flour 1 ½ cups

Cheesecake Layer

340 grams cream cheese, softened 1 ½ cups or 1 ½ 8-ounce packages
100 grams granulated sugar ½ cup
2 large eggs 100 grams
5 grams vanilla extract 1 teaspoon
4-5 medium peaches peeled and sliced, about 480 grams

Streusel Topping

4 tablespoons butter cold and cubed
90 grams all-purpose flour ⅔ cup
100 grams brown sugar ½ cup
1 teaspoon cinnamon

Cream Cheese drizzle

28 grams cream cheese, softened 2 tablespoons
120 grams powdered sugar 1 cup
5 grams vanilla extract 1 teaspoon
30 grams milk 2 tablespoons

Instructions

Preheat: Preheat the oven to 350℉.
Make shortbread crust: In a medium bowl, mix the slightly cooled melted butter, sourdough discard, powdered sugar, and flour until combined.
140 grams salted butter, 75 grams sourdough discard, 60 grams powdered sugar, 210 grams all-purpose flour
Bake shortbread crust: Press the dough evenly into a parchment-lined 9×9 baking pan. Bake the crust in a preheated 350°F oven for 15 minutes.
Make cheesecake layer: While that bakes, in a stand mixer or medium bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs and vanilla extract. Mix until smooth and creamy.
340 grams cream cheese, softened, 100 grams granulated sugar, 2 large eggs, 5 grams vanilla extract
Add cheesecake layer: Pour the cheesecake mixture over the par-baked shortbread crust.
Add peaches: Peel and slice the peaches into thin slices. Arrange the peaches evenly over the cheesecake layer.
4-5 medium peaches
Add streusel topping: In a small bowl, use your fingers or a pastry cutter to cut the cold, cubed butter into the flour, brown sugar, and cinnamon until the mixture forms coarse crumbs. Sprinkle the streusel evenly over the peaches.
4 tablespoons butter, 90 grams all-purpose flour, 100 grams brown sugar, 1 teaspoon cinnamon
Bake: Bake in the oven for about 40 minutes, or until the cheesecake layer is set and the streusel is lightly golden. The cheesecake layer will have a slight jiggle, but it will set up firmer in the fridge. Let the bars cool completely on the counter.
Add drizzle: To create the cream cheese drizzle, beat the cream cheese until smooth and then add powdered sugar, vanilla, and milk until smooth. Drizzle over the bars.
28 grams cream cheese, softened, 120 grams powdered sugar, 5 grams vanilla extract, 30 grams milk
Chill: Cover, and place in the fridge for 1-2 hours before slicing. Pull the bars out of the pan by lifting up on the parchment paper and then cut with a sharp knife into slices.

Notes

To store the Sourdough Peach Crumble Cheesecake Bars, cover them with plastic wrap or add them to an airtight container and store them in the fridge. The bars are best eaten cold and will last for 5-7 days if properly stored.
Use parchment paper to line the baking dish so the cheesecake bars are easy to remove from the pan.
Let the cheesecake bars cool completely and then cover and add to the fridge for at least an hour before slicing into them to ensure that the cheesecake layer has set. If you cut into it too soon, the layers will not stay intact.
Serve the cheesecake bars cold. They can be eaten with a fork, or they are also sturdy enough to pick up and eat with your hands.

Nutrition