Peaches And Cream Cheesecake Bars (Printable)

Creamy cheesecake bars with buttery crust, sweet peaches, and whipped cream topping 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, softened to room temperature
05 - ⅔ cup granulated sugar
06 - 2 large eggs
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
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, granulated 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 - In a large bowl, beat softened cream cheese and granulated sugar together using an electric mixer until completely smooth and free of lumps. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined — do not overmix.
04 - Pour the cheesecake filling over the partially cooled crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with granulated sugar and lemon juice. Evenly distribute the seasoned peaches over the cheesecake batter and gently press them in so they settle slightly into the filling.
06 - Bake for 30 to 32 minutes, or until the edges are set and lightly golden while the center still has a slight jiggle. The filling will continue to set 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 firm and well set.
08 - In a chilled bowl, beat heavy whipping cream with powdered sugar using an electric mixer until soft peaks form. Be careful not to overwhip.
09 - Use the parchment overhang to lift the chilled cheesecake out of the pan. Slice into 12 even bars and top each with a dollop of whipped cream before serving.

# Expert Advice:

01 -
  • The graham cracker crust comes together in five minutes and fills your kitchen with that warm toasty butter smell before the real baking even starts.
  • Fresh summer peaches soak into the cheesecake layer and create these gorgeous golden pockets that taste like sunshine.
  • No water bath, no springform pan, no cracked tops, just simple slice and serve bars that look stunning on any dessert table.
02 -
  • Overmixing the cheesecake batter incorporates too much air and causes the bars to puff up dramatically in the oven and then collapse into a sunken sad state while cooling.
  • The bars will continue to set as they chill, so that slightly jiggly center when you pull them from the oven is exactly what you want, not a mistake.
  • Parchment overhangs are nonnegotiable unless you enjoy chiseling cheesecake out of a pan with a butter knife and regret.
03 -
  • Press the crust down with the bottom of a measuring cup for an even compact layer that holds together when you slice.
  • Taste your peaches before adding the full amount of sugar, since peak season fruit may need less sweetness than you think.

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