Crumble Peach Cheesecake Bars

Crust:

1. Preheat oven to 325 degrees F.
2. Grease an 8” x 8” baking pan with non-stick cooking spray then line with parchment paper (leaving the edges slightly higher than the pan will help to lift the cheesecake out after cooling) then spray parchment paper with non-stick cooking spray. Set aside.
3. In a medium bowl, beat together flour, butter, sugar and salt just until mixture comes together and there is no longer dry flour.
4. Press crust evenly into bottom of the prepared baking pan. The dough may be sticky and hard to spread – spray a spatula lightly with non-stick cooking spray to help spread the dough out evenly.
5. Place crust in oven and bake for 20 minutes. The edges will be very slightly browned when done baking. If crust has started to bubble up a bit, poke a few holes in it with a fork to release the extra air.
6. Let cool on top of oven for 20 minutes before filling with cheesecake layer.

Peach Cheesecake:

1. In a large bowl, beat cream cheese until smooth (about 1 to 2 minutes). This is an important step before adding the other ingredients or you will end up with a chunky cheesecake.
2. Beat in eggs, sugar and peach juice just until well combined.
3. Pour cheesecake layer over cooled crust.
4. Sprinkle chopped peaches evenly over cheesecake layer. Swirl in evenly with a table knife.

Crumble:

1. In a medium bowl, beat together brown sugar, flour, and butter until it’s a crumbled mixture. If it’s not coming together into crumble, use clean hands to mix ingredients together until it’s an evenly crumbled mixture.
2. Sprinkle evenly over the unbaked cheesecake.
3. Place in oven and bake 55 to 60 minutes until the middle of the cheesecake is no longer jiggling. The middle of the cheesecake should no longer look really sunken in.
4. Let cool at room temperature for an hour before covering with plastic food wrap and placing in fridge to cool for at least 7 hours or overnight. Letting is set overnight is best – if you can wait that long before digging in!
5. Once cooled completely, cut into 16 bars. Store leftovers in the fridge (in a sealed food storage container) for up to 4 days.