Peaches and Cream Cheesecake Bars (Printable version)

Creamy cheesecake layered with sweet peaches on a buttery graham crust—the ultimate summer dessert.

# What you 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
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/4 cup sour cream

→ Peach Topping

09 - 2 cups fresh peaches, peeled and diced
10 - 2 tbsp granulated sugar
11 - 1 tbsp lemon juice
12 - 2 tsp cornstarch

→ Cream Drizzle

13 - 1/2 cup heavy whipping cream
14 - 2 tbsp powdered sugar

# How To:

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 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 - In a separate bowl, toss the diced peaches with granulated sugar, lemon juice, and cornstarch until evenly coated.
05 - Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Spoon the peach mixture over the cheesecake batter and spread gently. Bake for 30 to 35 minutes until the center is set with only a slight jiggle.
06 - Remove from the oven and allow to cool to room temperature. Refrigerate for at least 3 hours or until completely chilled and firm.
07 - In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Cut the chilled cheesecake into 12 bars. Drizzle or pipe the whipped cream over each bar before serving.

# Expert Advice:

01 -
  • The buttery graham crust soaks up just enough peach juice to become almost cake like at the edges, which is honestly the best part.
  • They slice neatly into bars that travel well to potlucks, picnics, and backyard gatherings without any fussy decoration required.
  • That cream drizzle on top turns a casual bake into something that makes people close their eyes at first bite.
02 -
  • Underbaking by a minute or two is always better than overbaking, because the center continues to set as it chills in the refrigerator.
  • Canned peaches drained thoroughly will absolutely work, but fresh ripe peaches in season deliver a juiciness and brightness that nothing in a can can replicate.
  • A sprinkle of cinnamon over the peach layer before baking adds a warmth that makes these bars taste like they came from a bakery case.
03 -
  • Cover the pan loosely with foil during the last ten minutes of baking if the edges brown too quickly, because a bitter crust ruins the whole experience.
  • Let the cream cheese soften on the counter for at least an hour rather than microwaving it, since uneven softening creates stubborn cold lumps that no mixer can chase down.

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