Peaches Cream Cheesecake Bars (Printable version)
Creamy cheesecake topped with sweet peaches on a buttery graham crust—pure summer bliss.
# What You'll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened to room temperature
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/4 cup sour cream
→ Peach Topping
09 - 2 cups fresh peaches, peeled and diced (canned peaches, drained, may be substituted)
10 - 2 tablespoons granulated sugar
11 - 1 tablespoon fresh lemon juice
12 - 2 teaspoons cornstarch (optional, for thickening)
→ Cream Drizzle (Optional)
13 - 1/2 cup heavy whipping cream
14 - 2 tablespoons powdered sugar
# Directions:
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 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. Remove and let cool slightly.
03 - In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until completely 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. 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 remaining. Remove from the oven and allow to cool completely to room temperature.
06 - Refrigerate the cheesecake bars for at least 3 hours or until fully chilled and firm. Use the parchment overhang to lift the block from the pan. Cut into 12 even bars using a sharp knife.
07 - In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the bars just before serving.
# Expert advice:
01 -
- The buttery graham crust practically melts under the creamy layer, and you will catch yourself sneaking corner pieces before anyone notices.
- Fresh peaches bake down into jammy little pockets that taste like sunshine met a cheesecake and they both won.
02 -
- Underbaking is better than overbaking here because the bars will continue to set as they chill in the refrigerator.
- Canned peaches work fine in a pinch but drain them extremely well or you will end up with a watery mess that no amount of cornstarch can rescue.
03 -
- Run your knife under hot water and wipe it dry between every single cut for clean beautiful slices that photograph like a dream.
- A pinch of cinnamon mixed into the peach layer adds a depth that makes people close their eyes and ask what your secret ingredient is.