Peaches and Cream Cheesecake Bars (Print Version)
Creamy cheesecake bars topped with sweet fresh 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 the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly 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, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated.
04 - Pour the cheesecake batter evenly over the cooled crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with sugar, lemon juice, and cornstarch if using. Spread the peach mixture evenly over the cheesecake batter.
06 - Bake for 30 to 35 minutes, or until the center is set and only slightly jiggly when gently shaken. Remove from the oven and allow to cool to room temperature.
07 - Refrigerate for at least 3 hours or until fully chilled and firm. Lift the bars out of the pan using the parchment overhang and cut into 12 even squares.
08 - In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the sliced bars before serving.
# Expert Advice:
01 -
- The buttery graham cracker crust sinks into the cheesecake just enough to create this incredible texture contrast you did not know you needed.
- Fresh peaches basically dissolve into little pockets of jammy sweetness while baking, making every bite taste like August.
02 -
- Do not rush the chilling step because warm cheesecake bars will fall apart into an ugly pile the second your knife touches them.
- A touch of cinnamon mixed into the peach layer adds warmth and complexity that people will notice but not quite be able to identify.
03 -
- Use the parchment overhang as handles to lift the whole slab out before cutting, so you get clean even squares instead of mangled edges.
- Dip your knife in hot water and wipe it dry between each cut for bakery perfect slices every single time.