Peaches And Cream Cheesecake Bars (Printer-Friendly)
Creamy cheesecake bars topped with sweet juicy peaches on a buttery graham cracker crust.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Layer
04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/4 cup sour cream
→ Peach Layer
09 - 2 cups fresh peaches, peeled and diced (or canned, drained)
10 - 2 tbsp granulated sugar
11 - 1 tbsp lemon juice
12 - 2 tsp cornstarch (optional, for thickening)
→ Cream Drizzle (Optional)
13 - 1/2 cup heavy cream
14 - 2 tbsp powdered sugar
# How to Make It:
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 until evenly moistened. Press the mixture 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 - Beat softened cream cheese and sugar together in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until fully incorporated.
04 - Toss diced peaches with sugar, lemon juice, and cornstarch in a separate bowl until coated. Spread the peach mixture evenly over the cheesecake batter in the pan.
05 - Pour the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula. Spread the prepared peach layer over the batter.
06 - Bake for 30 to 35 minutes until the center is set with only a slight jiggle. Remove from the oven and cool to room temperature. Refrigerate for at least 3 hours or until fully chilled throughout.
07 - Whip heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the chilled bars. Cut into 12 even squares and serve.
# Expert Advice:
01 -
- The buttery graham cracker crust holds up beautifully under the weight of the cheesecake and fruit without getting soggy or crumbling apart.
- Fresh summer peaches turn into something almost magical when baked into a creamy, tangy cheesecake layer.
- No water bath required, no cracked tops to stress over, just pure no fuss comfort.
02 -
- Underbaking slightly is always better than overbaking because the bars continue to set as they chill in the refrigerator.
- Cold cream cheese will leave you with lumpy batter no matter how long you beat it, so let it sit out for at least an hour.
03 -
- Dipping your knife in hot water and wiping it dry between each cut gives you bakery clean edges that make every bar look professional.
- A pinch of cinnamon tossed with the peaches adds a warmth that people will notice but never quite be able to identify.