Peaches And Cream Cheesecake Bars (Printable)
Creamy cheesecake bars on a graham crust topped with sweet ripe peaches and whipped cream.
# What You'll 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 to room temperature
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1/2 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
12 - 1 cup heavy whipping cream
13 - 2 tablespoons powdered sugar
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9-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 the softened cream cheese and sugar together in a large bowl until completely smooth and free of lumps. 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 sugar and lemon juice until coated. Distribute the peaches evenly across the cheesecake surface, gently pressing them partway into the batter.
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. The filling will continue to firm as it cools.
07 - Allow the cheesecake to cool completely at room temperature, then transfer to the refrigerator and chill for at least 2 hours until fully set and cold throughout.
08 - In a chilled bowl, beat the heavy cream with powdered sugar using an electric mixer until soft peaks form. Be careful not to overwhip.
09 - Lift the chilled cheesecake from the pan using the parchment paper overhang. Slice into 12 even bars and top each with a dollop of whipped cream before serving.
# Expert Tips:
01 -
- The buttery graham crust alone is worth making these bars, but the way ripe peaches melt into creamy filling is something you will dream about later.
- They slice beautifully and look impressive on any dessert tray without requiring fussy decorating skills.
02 -
- Underbaking slightly is far better than overbaking because the bars continue to set as they chill in the refrigerator.
- Cold cream cheese will leave you with lumpy filling no matter how long you beat it, so plan ahead and let it sit out for an hour.
03 -
- Run your knife under hot water and wipe it clean between each cut for bakery perfect edges on every single bar.
- Roasting the peaches briefly in a skillet with butter before adding them deepens their flavor in a way that surprises everyone who tastes it.