Peaches and Cream Cheesecake Bars (Printable)
Creamy cheesecake bars layered with sweet peaches on a buttery graham crust — a perfect summertime treat.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened to room temperature
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/4 cup sour cream
→ Peach Topping
09 - 2 cups fresh peaches, peeled and diced
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch
→ Cream Drizzle
13 - 1/2 cup heavy whipping cream
14 - 2 tbsp powdered sugar
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool slightly.
03 - Using an electric mixer, beat the cream cheese and sugar on medium speed until completely smooth and free of lumps. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until just combined.
04 - Pour the cheesecake filling evenly over the cooled crust, using a spatula to spread it into a smooth, even layer.
05 - Toss the diced peaches with sugar, lemon juice, and cornstarch until evenly coated. Spread the peach mixture in an even layer over the cheesecake batter.
06 - Bake for 30 to 35 minutes, or until the center is set with only a slight jiggle when gently shaken. Remove from the oven and allow to cool to room temperature on a wire rack.
07 - Refrigerate the cheesecake bars for at least 3 hours, or until completely chilled and firm throughout.
08 - Whip the heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the chilled bars before slicing into 12 equal portions and serving.
# Expert Tips:
01 -
- The buttery graham cracker crust soaks up just enough peach juice to become something almost magical beneath the cream cheese layer.
- These bars taste like you spent all day on them, but the hands on work is barely twenty minutes.
02 -
- Underbaking by a few minutes is always better than overbaking because the bars continue to set as they chill in the refrigerator.
- Fresh peaches make a noticeable difference in flavor, but well drained canned peaches are a perfectly respectable substitute in January when good stone fruit is impossible to find.
03 -
- A pinch of cinnamon added to the peach mixture adds surprising warmth without anyone being able to identify exactly what makes it taste so good.
- Press the crust mixture using the bottom of a measuring cup for perfectly even compression across the entire pan.