Peaches and Cream Cheesecake Bars (Printable version)

Creamy cheesecake bars with fresh peaches on a buttery graham cracker crust. A luscious summer treat.

# 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 vanilla extract
08 - ¼ cup sour cream

→ Peach Topping

09 - 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch (optional, for thickening)

→ Cream Drizzle (Optional)

13 - ½ cup heavy whipping cream
14 - 2 tbsp powdered sugar

# How To:

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 bar 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. Set aside to cool slightly.
03 - In a large bowl, use an electric mixer to 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. 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 when gently shaken. Remove from the oven and allow to cool to room temperature on a wire rack.
06 - Refrigerate the cheesecake bars for at least 3 hours, or until completely 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 using an electric mixer until soft peaks form. Drizzle or pipe over the cut bars just before serving.

# Expert Advice:

01 -
  • The contrast of warm spiced peaches against cold creamy cheesecake will ruin you for plain desserts forever.
  • No water bath, no springform pan, no cracking anxiety, just press, pour, bake, and chill.
02 -
  • Underbaking slightly is always better than overbaking, because the bars continue to set as they chill and nobody enjoys dry cheesecake.
  • Test peach ripeness by pressing near the stem, if it yields like a ripe avocado you are in business.
03 -
  • Dip your knife in hot water and wipe it clean between every single cut for bars that look like they came from a professional bakery.
  • Let the cream cheese soften on the counter while you prep everything else and you will never fight lumpy batter again.

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