Peaches and Cream Cheesecake Bars (Print View)
Creamy cheesecake bars with buttery crust, sweet peaches, and whipped cream topping.
# 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 and Whipped Cream
09 - 2 cups diced ripe peaches (fresh or drained canned)
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
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, 1/4 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 2/3 cup granulated sugar in a large bowl until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.
04 - Pour the cheesecake filling over the pre-baked 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. Evenly distribute the peach pieces over the cheesecake batter and gently press them in so they are partially submerged.
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. Remove from the oven and allow to cool completely at room temperature.
07 - Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 2 hours, or until the cheesecake is firm and well set throughout.
08 - In a chilled bowl, beat the heavy whipping cream with the powdered sugar using an electric mixer until soft peaks form. Be careful not to overwhip.
09 - Using the parchment overhang, lift the cheesecake out of the pan and transfer to a cutting board. Slice into 12 even bars. Top each bar with a dollop of whipped cream before serving.
# Expert Suggestions:
01 -
- The graham cracker crust comes together in under five minutes and makes you look like you tried way harder than you did.
- Fresh peaches sink into the cheesecake during baking and create little pockets of jammy sweetness that no one expects.
- You do not need a water bath, a springform pan, or any of the fussy equipment that usually scares people away from cheesecake.
02 -
- Do not skip the parchment overhang or you will be spooning cheesecake directly from the pan like a barbarian, which I have done and it is not elegant.
- The center will look underdone when you pull it from the oven, but it continues to set as it cools, so trust the jiggle.
- These bars actually taste better on day two when the peach juices have seeped into the cheesecake, if you can wait that long.
03 -
- Run your knife under hot water and wipe it dry between each cut for bakery clean slices that photograph beautifully.
- Gluten free graham crackers work perfectly in the crust, and no one will ever notice the difference if you do not tell them.