Peaches and Cream Cheesecake Bars (Print)
Creamy cheesecake and fresh peaches on a buttery graham crust — the ultimate summer dessert bar.
# What You 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)
→ Whipped Cream Drizzle
13 - ½ cup heavy cream
14 - 2 tbsp powdered sugar
# How to Make:
01 - Preheat the 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 the graham cracker crumbs, granulated sugar, and melted butter. Stir 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 - In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar on medium speed until completely smooth and free of lumps. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract and sour cream until fully incorporated. Pour the batter evenly over the cooled crust.
04 - In a separate bowl, toss the diced peaches with granulated sugar, lemon juice, and cornstarch if using. Spread the peach mixture in an even layer over the cheesecake batter.
05 - 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 completely at room temperature.
06 - Cover the pan and refrigerate for at least 3 hours, or until the bars are fully chilled and firm throughout. Cut into 12 even squares using a sharp knife.
07 - In a chilled bowl, whip the heavy cream with powdered sugar using an electric mixer until soft peaks form. Drizzle or pipe over the chilled bars before serving.
# Expert Advice:
01 -
- The peach layer caramelizes slightly in the oven and creates these little pockets of jammy fruit throughout every single bite.
- No water bath, no springform pan anxiety, just press, pour, bake, and chill until you cannot stand waiting anymore.
02 -
- Under chilled bars will fall apart the moment your knife touches them, so do not rush the refrigerator step no matter how impatient you feel.
- A sprinkle of cinnamon across the peach layer adds warmth and complexity that makes people ask what your secret ingredient is.
03 -
- Dip your knife in hot water and wipe it dry between every single cut for bakery perfect edges that will make people think you bought these instead of made them.
- A pinch of salt in the crust mixture balances the sweetness and makes the butter flavor sing in a way that makes people unable to stop eating.