Brownies and Bars, Cheesecake

Roasted Peach Cheesecake Bars

Ok, ok, I know it’s fall but can’t peach be an end-of-summer/fall dessert? At least it is in my book! I feel like peaches could count for both seasons until pumpkin takes over, of course. These roasted peach cheesecake bars are much easier than normal cheesecake, ultra-creamy, and layered with juicy peaches and crumble. Think of it as a yummy combo between peach pie, peach cobbler, and cheesecake. As good as these bars are, it is my last summer recipe for the year!

why these roasted peach cheesecake bars are special

No, this isn’t another infomercial, just me here to inform you these bars are ahhh-mazing and worth every bite.

I knew peach jam wouldn’t be enough for these bars so big juicy slices were the answer! Unlike a normal cheesecake that needs a water bath, hours of work, and chill time, this doesn’t. No bath, just a little bit of mixing, and a shorter chill time.

Even without all the work, these bars are just as creamy and melt in your mouth. The roasted peaches are sweet and add extra juiciness to the bars. Of course, we can’t forget the brown sugar graham cracker crust; sweet, has a hint of spice and adds extra crunchiness.

ingredients for the creamiest cheesecake bars

  • Peaches
  • Butter
  • Brown sugar
  • Ground cinnamon
  • Graham crackers
  • Sugar
  • Cream cheese
  • Eggs
  • Cornstarch
  • Sour cream
  • Vanilla extract

how to make the creamy cheesecake filling

There’s nothing better than an actually creamy cheesecake. Forking out a little piece and letting it melt in your mouth is the best thing.

Mix softened cream cheese, cornstarch, and sugar until fully combined. It’s really important that your cream cheese is fully softened, otherwise, there will be little chunks of cold pieces and it won’t be smooth.

Next, slowly add in your eggs and yolk one at a time, mixing in between. Add the vanilla. Scrape the sides and continue to mix until the cheesecake filling is fully combined. Lastly, fold in the sour cream with a spatula until fully combined. (You can also mix it, but it can get more evenly combined with hand mixing.)

Pour half of the filling into your prepared crust. Add half of the peaches on top of the filling, then crumble. Add the remaining filling and give the pan a few taps.

the best graham cracker crust

If you’re going all out with the cheesecake, you might as well keep it going with the crust. It’s only an extra 2-3 steps anyway.

Add your crushed graham crackers, cinnamon, sugar, brown sugar, and melted butter to a medium bowl. Stir until the butter is fully combined. The crust should be similar to wet sand and hold shape under pressure.

Add the crust to your lined 8×8 pan. Use a measuring cup to evenly press it into the sides and bottom of the pan. This keeps it compact and bakes evenly for perfect bars!

preparing your peaches

Yes, you read the title right. These peaches are roasted, which makes them extra juicy and warm after baking.

Toss your peaches in the brown sugar and cinnamon mixture. Add the peaches to a medium cookie sheet lined with parchment paper. Make sure the peaches are all spread out, not overlapping.

Bake the peaches at 425 F for 15 minutes until browned and gooey-looking. Avoid going over 15 minutes, otherwise, they’ll be mush. Half of the roasted peaches will go inside the filling and the rest will go on top. Since the cheesecake has to chill first, add the 2nd half of peaches to a Tupperware and chill until ready to top.

how to bake the roasted peach cheesecake bars to perfection

I see you. Quit peeking in your oven! These are the best tips so that you can bake the cheesecake just right and get it perfect. All that work isn’t for nothing!

Give it the jiggle test – When you think the cheesecake might be done, slightly shake the pan. If it’s like jello, it’s done. If it’s liquid like water, keep baking.

Don’t open the oven too much – Opening the door too much will change the temperature inside the oven and change the baking times.

Check the sides – If the sides are slightly golden and puffed, this could be a sign it’s almost done or done, but still do the jiggle test.

slicing & storing

After the bars have baked, let them cool for at least 20 minutes before adding them to the fridge. Chill for at least 4 hours to overnight. Once the bars are fully cooled, slice them into 9 equal squares.

If you try to cut the bars before they are chilled, it will be a giant mess!

Once you’re done savoring and slicing, cover the 8×8 with cling wrap and store in the fridge for 3-4 days for the freshest flavor.

Although these bars could be perfect for summer, the vibrant orange color and warm crumble really tie in the fall feel. I don’t know about you but peaches are really one of my favorite fruit. Still deciding between peaches and strawberries, but I think peaches win. It makes me wish every year that peach season lasted longer!

I don’t know what it is about the bars compared to a normal cheesecake, but I just feel better eating it. Maybe it’s the smaller chunks and less work of a circle… Seriously idk!

This is my last summer recipe and although I enjoy the warm weather, I’m really ready for some cooler temps and of course spiced desserts (2 of which are coming soon if you saw my stories). Fresh fruit and fun treats can only go so far. Bring on the pumpkin! Apple cider! Chai! Salted caramel! And apples! Ok, ok…

extra tips

Just in case you’re here for fun and want to read more or you’re really lost, here are my best tips for these roasted peach cheesecake bars.

  • Make sure your sour cream and cream cheese are softened! No joke. Otherwise, the filling can have little chunks in it –> not creamy. 😬
  • Make sure to bake the cheesecake long enough. Give it the jiggle test to make sure. Details above.
  • Like all recipes, don’t forget a step. Since this recipe has many components, it can be easy to forget. Re-read and make sure you haven’t forgotten anything.

Are you a cheesecake lover? Check these out too:

Did you make this recipe? Let me know below or on Instagram @tuesday.treats or use #tuesdaytreats2016. I love seeing your creations!

Roasted Peach Cheesecake Bars

Recipe by Gillian VolzCourse: CheesecakeCuisine: DessertDifficulty: Intermediate


Prep time


Cooking time


Chilling time



These roasted peach cheesecake bars are super creamy, easier than normal cheesecake, and full of fall components.


  • Roasted Peaches
  • 3 large peaches, sliced

  • 3 tbsp brown sugar

  • 1 tsp ground cinnamon

  • Graham Cracker Crust
  • 1 1/2 cups graham crackers, crushed (About 1 1/2 sleeves)

  • 1/3 cup sugar

  • 3 tbsp brown sugar

  • 1/2 cup butter, melted

  • 1 tsp ground cinnamon

  • Cheesecake Filling
  • 2, 8oz blocks cream cheese, softened

  • 1 tbsp cornstarch

  • 3/4 cup sugar

  • 1 egg + 1 egg yolk

  • 1 tbsp vanilla extract

  • 1/2 cup sour cream, softened


  • Roasted Peaches
  • Start by lining a medium cookie sheet with parchment paper. Preheat the oven to 425 F.
  • Toss your sliced peaches with your brown sugar and cinnamon until they are fully coated. Place them on the cookie sheet making sure they are not overlapping. Roast for 15 minutes until juicy and golden. Avoid going over 15 minutes, otherwise, they’ll be mush.
  • Half of the peaches will be used in the filling and the rest on top. Set aside half and add the remaining to a Tupperware and place in the fridge. These will go on after the cheesecake is set.
  • Graham Cracker Crust
  • Lower the oven temp to 350 F. Line an 8×8 pan with aluminum foil and set it aside.
  • After your graham crackers are crushed, add them to a medium bowl with the melted butter, cinnamon, sugar, and brown sugar. Mix with a fork until combined and it resembles wet sand. It should hold its shape under pressure.
  • Add the crust to the prepared pan and press into the bottom and edges firmly with a measuring cup. Reserve 1/4 cup of the crust for the “crumble.” Bake for 10-12 minutes. Remove to cool.
  • Cheesecake Filling
  • Add the cream cheese, cornstarch, and sugar to a large bowl. Mix on medium until smooth and creamy.
  • Next, add in your eggs one by one mixing in between. Then, add in the vanilla and continue to mix.
  • Lastly, fold in the sour cream until creamy.
  • Pour half of the cheesecake filling into your pan. Add half of the roasted peaches on top along with part of the crumble.
  • Pour the remaining cheesecake batter on top. Give the pan a few taps, then bake for 55-60 minutes. Once you think the cheesecake is done, jiggle the pan. If it’s liquid like water, bake for longer. If it’s like jello, remove it from the oven.
  • Once baked, cool at room temp for 20 minutes. Then, place in the fridge for 4 hours to overnight to fully chill.
  • Once the bars are chilled, top them with the remaining roasted peaches and crumble. Cut the bars into 9 even squares or 16 small squares.


  • Store in the fridge covered for 3-4 days.
  • Make sure the cream cheese and sour cream are softened, otherwise the filling with have small chunks.

One thought on “Roasted Peach Cheesecake Bars

Leave a Reply

%d bloggers like this: