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Peaches and Cream Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 23 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours (including 3 hours chilling)
  • Yield: 12 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peaches and Cream Cheesecake Bars combine a buttery graham cracker crust with a creamy, tangy peach cheesecake filling. Perfect for summer gatherings, this dessert offers the delightful flavors of fresh peaches swirled into a smooth cream cheese base. Easy to prepare and beautifully balanced, these bars are a crowd-pleaser topped with whipped cream or a dusting of powdered sugar.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 16 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups diced fresh or canned peaches (drained if using canned)

Topping (optional)

  • Whipped cream or powdered sugar for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang for easy removal of the bars after baking.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined, then firmly press the mixture into the bottom of the prepared pan to form an even crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 8 to 10 minutes. Remove from oven and allow it to cool slightly while you prepare the filling.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and 2/3 cup granulated sugar, and mix until well combined. Add the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract, cornstarch, and salt until evenly distributed.
  5. Add Peaches: Gently fold the diced peaches into the cream cheese mixture, being careful not to overmix to maintain fruit texture.
  6. Assemble and Bake: Pour the filling evenly over the cooled crust, spreading it smoothly to the edges. Bake for 35 to 40 minutes, or until the center is mostly set but still slightly jiggly.
  7. Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake bars cool inside the oven for 30 minutes to prevent cracking.
  8. Chill: Remove the pan from the oven and refrigerate the bars for at least 3 hours, or until fully set and chilled.
  9. Serve: Lift the bars out using the parchment paper overhang, slice into 12 bars, and top with whipped cream or a dusting of powdered sugar if desired.

Notes

  • For best results, use ripe but firm peaches to prevent excess moisture from making the bars soggy.
  • You can swirl peach jam into the cheesecake batter before baking for an extra peachy flavor twist.

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Find it online: https://yummykitchenmagic.com/peaches-and-cream-cheesecake-bars-recipe/