Peaches and Cream Cheesecake Bars (Printable Version)

Creamy cheesecake bars on a buttery graham crust topped with sweet ripe peaches and 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

09 - 2 cups diced ripe peaches (fresh or drained canned)
10 - 2 tbsp granulated sugar
11 - 1 tsp fresh lemon juice

→ Whipped Cream Topping (Optional)

12 - 1 cup heavy whipping cream
13 - 2 tbsp powdered sugar

# How To Make It:

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 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 softened cream cheese and sugar together in a large bowl until completely smooth and creamy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and sour cream until just combined—do not overmix.
04 - Pour the cheesecake filling over the partially cooled crust, spreading into an even layer with a spatula.
05 - In a separate bowl, toss diced peaches with sugar and lemon juice until coated. Distribute the peaches evenly over the cheesecake batter and gently press them into the surface.
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. Avoid overbaking—the center will firm up as it cools.
07 - Cool completely at room temperature, then transfer to the refrigerator and chill for at least 2 hours until thoroughly set.
08 - If using the topping, beat heavy whipping cream with powdered sugar using an electric mixer until soft peaks form.
09 - Lift the chilled cheesecake from the pan using the parchment overhang. Slice into 12 even bars and top each with a dollop of whipped cream before serving.

# Expert Suggestions:

01 -
  • The graham cracker crust comes together in minutes and smells like toasted honey as it bakes.
  • Fresh peaches sink into the filling and create little pockets of fruit that taste like sunshine.
  • No water bath required, so you get all the cheesecake satisfaction with none of the stress.
02 -
  • Over mixing the filling after adding the eggs incorporates too much air and causes cracks during baking, so stop as soon as everything is combined.
  • The cheesecake will look underdone in the center when you pull it from the oven, but it finishes setting as it cools and chills.
03 -
  • Run your knife under hot water and wipe it clean between each cut for bakery perfect edges that photograph beautifully.
  • A squeeze of lemon juice on the peaches right before they go into the oven preserves their bright color and adds a sparkle of acidity.

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