Peaches And Cream Cheesecake Bars (Printable)

Creamy cheesecake topped with sweet peaches on a buttery graham crust. A perfect summer dessert.

# What You'll Need:

→ Graham Cracker Crust

01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened to room temperature
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ¼ cup sour cream

→ Peach Topping

09 - 2 cups fresh peaches, peeled and diced (canned peaches, drained, may be substituted)
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch (optional, for thickening)

→ Cream Drizzle

13 - ½ cup heavy whipping cream
14 - 2 tbsp powdered sugar

# How To Make:

01 - Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, 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 softened cream cheese and sugar in a large bowl until completely smooth and free of lumps. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until fully incorporated.
04 - In a separate bowl, 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.
05 - Pour the cheesecake filling evenly over the cooled crust. Bake for 30 to 35 minutes, or until the center is set with only a slight jiggle remaining. Remove from the oven and allow to cool completely at room temperature.
06 - Refrigerate the cheesecake bars for at least 3 hours, or until thoroughly chilled and firm. Use the parchment overhang to lift the slab from the pan, then cut into 12 even bars.
07 - In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Drizzle or pipe the whipped cream over the bars just before serving.

# Expert Tips:

01 -
  • The buttery graham crust alone is worth making this, but the tangy cheesecake combined with jammy roasted peaches will ruin you for plain cheesecake forever.
  • They slice into neat little squares that travel beautifully to potlucks, picnics, or just from the fridge to your couch at midnight.
  • No water bath, no springform pan drama, no cracking anxiety, just pure layered comfort in a 9 by 9 pan.
02 -
  • Underbaking by a minute or two is always better than overbaking, because the center continues to set as it chills and nobody enjoys dry cheesecake.
  • Patience during the chilling phase is non negotiable, as cutting warm bars will give you a delicious but very ugly pile of peach cheesecake soup.
03 -
  • Run your knife under hot water and wipe it clean between each cut for bakery perfect squares that look as stunning as they taste.
  • A pinch of salt in the crust mixture elevates every single layer above it, so never skip it even though the recipe does not explicitly call for it.

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