Peaches And Cream Cheesecake Bars (Printable)

Creamy cheesecake topped with sweet peaches on a buttery graham crust — a perfect summer treat.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Layer

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 1/4 cup sour cream

→ Peach Layer

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

→ Cream Drizzle

13 - 1/2 cup heavy cream
14 - 2 tbsp powdered sugar

# How To Make It:

01 - Preheat the 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 the graham cracker crumbs, granulated sugar, and melted butter 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, beat the softened cream cheese and granulated sugar with an electric mixer until completely smooth. 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 - 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. Remove from the oven and allow to cool to room temperature.
06 - Refrigerate the 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.
07 - In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Drizzle or pipe over the sliced bars before serving.

# Expert Advice:

01 -
  • The buttery graham crust alone is worth making these bars, but the real magic is how the peach layer sinks into the cheesecake and creates these gorgeous golden swirls.
  • They taste like a fancy bakery dessert but come together with nothing more than a bowl, a spatula, and a little patience while the fridge does the hard work.
02 -
  • Do not skip the chilling step or you will end up with something closer to warm peach soup than a sliceable bar.
  • Overmixing the cheesecake batter incorporates too much air, which causes puffing and then sinking as it cools. Mix until just combined and treat it gently.
03 -
  • The parchment overhang is not optional in my kitchen. Lifting the entire block out before slicing gives you clean edges and saves your pan from knife scratches.
  • Let the cream cheese warm on the counter, not in the microwave. Uneven softening creates hot spots that show up as shiny patches in the baked cheesecake.

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