Peaches And Cream Cheesecake Bars (Printable)
Creamy cheesecake bars with buttery graham crust and sweet ripe peach topping, finished with whipped cream.
# 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, softened to room temperature
05 - ⅔ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ½ cup sour cream
→ Peach Topping and Whipped Cream
09 - 2 cups diced ripe peaches, fresh or drained canned
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice
12 - 1 cup heavy whipping cream
13 - 2 tbsp powdered sugar
# How To Make It:
01 - Preheat the 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 mixing 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 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat the softened cream cheese and granulated sugar in a large bowl until completely smooth and free of lumps. 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 baked crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with the granulated sugar and lemon juice. Evenly distribute the seasoned peaches over the cheesecake batter and gently press them in so they settle slightly.
06 - Bake for 30 to 32 minutes, or until the edges are set and lightly golden while the center still has a slight jiggle. Avoid overbaking, as the bars will continue to set as they cool.
07 - Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours until thoroughly chilled and firm.
08 - In a chilled bowl, beat the heavy whipping cream with the powdered sugar using an electric mixer until soft peaks form.
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 Suggestions:
01 -
- The buttery graham crust crumbles perfectly against that silky cream cheese layer, and the peaches on top practically melt into the filling as it bakes.
- They slice beautifully for a crowd, no water bath or springform pan required like a traditional cheesecake.
- The whipped cream on top is optional but honestly it turns each bar into a tiny celebration.
02 -
- Overbaking is the enemy of cheesecake so pull the pan when the center still jiggles slightly because it will continue to set as it cools.
- Softened cream cheese is not optional and if you try to rush it with the microwave you will end up with hot lumps mixed into cold lumps.
- These bars need the full chilling time to slice cleanly and cutting them too early results in a delicious but messy puddle.
03 -
- Press the crust mixture firmly using the bottom of a measuring cup to get an even, compact base that holds together when sliced.
- Toss the peaches with the sugar and lemon juice about ten minutes before you need them so they release a little syrup that pools into the cheesecake as it bakes.