Peaches And Cream Cheesecake Bars (Print Version)
Creamy cheesecake topped with sweet juicy peaches on a buttery graham crust — a perfect summer dessert.
# What You 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:
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 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 set. Let cool slightly.
03 - In a large bowl, beat the softened cream cheese and sugar 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, spreading it into a smooth layer with a spatula.
05 - 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 with only a slight jiggle. Remove from the oven and allow to cool to room temperature.
07 - Refrigerate for at least 3 hours or until fully chilled and firm. Use the parchment overhang to lift the dessert from the pan, then cut into 12 bars.
08 - Whip the heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the chilled bars before serving.
# Expert Tips:
01 -
- The buttery graham cracker crust is the quiet hero here, holding everything together without stealing attention from those golden peaches.
- You do not need a water bath or any fancy cheesecake skills, which makes this the most stress free dessert for entertaining all summer.
02 -
- I once rushed the chilling step and ended up with bars that collapsed into a beautiful but messy puddle, so trust the three hour minimum refrigeration time.
- Tossing the peaches with cornstarch before spreading them was a game changer that prevented the dreaded soggy center.
03 -
- Press the crust using the bottom of a measuring cup for an even, compact layer that will not crumble when you cut.
- Your cream cheese should be so soft it spreads like frosting, otherwise no amount of mixing will save you from grainy lumps.