Peaches and Cream Cheesecake Bars (Printable Version)
Creamy cheesecake bars with buttery crust and sweet ripe peaches, perfect for summer gatherings.
# What You’ll 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 (2 packages), softened to room temperature
05 - ⅔ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - ½ cup sour cream
→ Peach Topping
09 - 2 cups diced ripe peaches (fresh or drained canned)
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice
→ Whipped Cream Topping (Optional)
12 - 1 cup heavy whipping cream, cold
13 - 2 tbsp powdered sugar
# Directions:
01 - Preheat 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 graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat softened cream cheese and sugar in a large bowl on medium speed until completely smooth and free of lumps. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and sour cream until just incorporated — avoid overmixing.
04 - Pour the cheesecake filling over the cooled crust, spreading into an even layer with a spatula.
05 - In a separate bowl, toss diced peaches with sugar and lemon juice until coated. Distribute peach pieces evenly across the cheesecake surface, gently pressing them partially into the batter.
06 - Bake for 30 to 32 minutes, or until edges are lightly golden and the center is set but still has a slight jiggle. The filling will continue to firm as it chills.
07 - Allow the cheesecake to cool completely at room temperature, then transfer to the refrigerator and chill for at least 2 hours until firm and well set.
08 - If using the topping, beat cold heavy cream with powdered sugar in a chilled bowl until soft peaks form.
09 - Lift the chilled cheesecake from the pan using the parchment overhang. Slice into 12 even bars and top each with a dollop of whipped cream before serving.
# Quick Tips:
01 -
- The graham cracker crust comes together in five minutes and makes your whole kitchen smell like toasted honey.
- Fresh peaches sink slightly into the cheesecake as it bakes, creating these gorgeous golden pockets of fruit throughout every single bar.
02 -
- Underbaking slightly is always better than overbaking because the bars continue to set as they chill in the refrigerator.
- If your peaches are extra juicy, toss them with the sugar and lemon juice, then drain off the excess liquid before adding them to the batter.
03 -
- Cream cheese that is even slightly cold will leave you with stubborn lumps, so plan ahead and let it soften fully on the counter for at least an hour.
- A pinch of cinnamon in the graham cracker crust adds a warmth that makes people close their eyes and wonder what your secret is.