Peaches and Cream Cheesecake Bars (Printable Version)
Creamy cheesecake layered with sweet peaches on a buttery graham crust—pure summer bliss in every bite.
# 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 pure 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 It:
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, stirring until the mixture resembles wet sand. Press the crumb mixture 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 granulated sugar on medium speed until completely smooth and free of lumps. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated.
04 - In a separate bowl, toss the diced peaches with granulated sugar, lemon juice, and cornstarch until evenly coated. Spread the peach mixture in a uniform layer over the cheesecake batter.
05 - Pour the cheesecake filling over the partially cooled crust, spreading it into an even layer. 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 to 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 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 sliced bars just before serving.
# Helpful Hints:
01 -
- The buttery graham crust holds together perfectly without crumbling into a mess when you cut bars.
- Fresh peaches and cream cheese are a match that tastes like summer in every single bite.
02 -
- Cold cream cheese will leave lumps no matter how long you beat it, so set it out at least an hour before starting.
- Overmixing the batter after adding eggs pumps in air that causes ugly cracks on top during baking.
03 -
- Press the crust down with the bottom of a measuring cup to get an perfectly even flat layer that bakes uniformly.
- A tiny pinch of salt in the cheesecake batter makes the sweetness taste more complex and less one note.