Peaches And Cream Cheesecake Bars (Printable)
Creamy cheesecake bars with buttery crust and sweet ripe peaches, perfect for summer gatherings.
# 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 (2 packages), softened to room temperature
05 - ⅔ cup granulated sugar
06 - 2 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ cup sour cream
→ Peach Topping
09 - 2 cups diced ripe peaches (fresh or drained canned)
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon fresh lemon juice
→ Whipped Cream Topping (Optional)
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
# Steps:
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, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture 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 the softened cream cheese and ⅔ cup granulated sugar in a large bowl until completely smooth and creamy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract and sour cream until just combined — do not overmix.
04 - Pour the cheesecake filling over the cooled crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with 2 tablespoons sugar and lemon juice. Distribute the peach pieces evenly over the cheesecake batter and gently press them in.
06 - Bake for 30 to 32 minutes, or until the edges are lightly golden and the center is set but still has a slight jiggle. Avoid overbaking — the bars will continue to set as they cool.
07 - Cool the cheesecake completely at room temperature, then refrigerate for at least 2 hours until thoroughly chilled and firm.
08 - In a chilled bowl, beat the cold heavy whipping cream with powdered sugar using an electric mixer until soft peaks form.
09 - Lift the chilled cheesecake from the pan using the parchment overhang. Slice into 12 bars and top each with a dollop of whipped cream before serving.
# Expert Advice:
01 -
- The buttery graham crust alone is worth making these bars, but the combination of tangy cheesecake and juicy peaches is pure summer on a plate.
- They slice beautifully and look impressive without needing any fancy decorating skills, which makes them my go-to for potlucks and backyard gatherings.
02 -
- Undermixed cream cheese creates stubborn lumps that no amount of baking will fix, so let it sit out until it is truly soft and spreadable before you begin.
- The cheesecake will look slightly underdone in the center when you pull it from the oven, and that is exactly right because it finishes setting as it chills.
03 -
- Run your knife under hot water and wipe it clean between each cut for bakery perfect edges that will make people think you bought these from a shop.
- Taste your peaches before adding the full amount of sugar, because perfectly ripe summer fruit may need barely any extra sweetness at all.