Peaches and Cream Cheesecake Bars (Printable)
Creamy cheesecake and sweet peaches on a buttery graham crust—the ultimate summer dessert bar.
# 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 teaspoon vanilla extract
08 - ¼ cup sour cream
→ Peach Topping
09 - 2 cups fresh peaches, peeled and diced
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon fresh lemon juice
12 - 2 teaspoons cornstarch
→ Cream Drizzle
13 - ½ cup heavy whipping cream
14 - 2 tablespoons 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. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. 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 on medium speed until completely smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated. Pour the batter evenly over the cooled crust.
04 - Toss the diced peaches with sugar, lemon juice, and cornstarch until evenly coated. Spoon the peach mixture over the cheesecake layer, spreading it into an even distribution across the surface.
05 - Bake for 30 to 35 minutes, or until the center is just set with a slight jiggle remaining. Remove from the oven and allow to cool completely at room temperature.
06 - Cover and refrigerate for at least 3 hours, or until fully 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 using an electric mixer until soft peaks form. Drizzle or pipe over individual bars before serving.
# Expert Tips:
01 -
- The buttery graham crust soaks up just enough peach juice to become almost cakey in the best way.
- They slice cleanly and look gorgeous without any fancy decorating skills required.
02 -
- Under chilled bars will fall apart when you cut them, so give them the full time in the fridge even if you are tempted to sneak an early piece.
- Canned peaches work fine in winter but drain them very well and pat dry, otherwise you will flood the cheesecake layer with extra liquid.
03 -
- Cream cheese that is even slightly cold will leave you with tiny lumps no amount of mixing can fix, so set it out at least two hours ahead.
- Reserve a few pretty peach slices before dicing the rest and press them into the top of the batter for bars that look as stunning as they taste.