Peaches Cream Cheesecake Bars (Printer-friendly)

Creamy cheesecake bars topped with sweet peaches and whipped cream on a buttery graham crust.

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

# How to Prepare:

01 - Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, ¼ cup 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 ⅔ cup granulated sugar in a large bowl until completely smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just incorporated. Do not overmix.
04 - Pour the cheesecake filling over the cooled crust, using a spatula to spread it into an even layer.
05 - In a separate bowl, toss the diced peaches with 2 tablespoons sugar and lemon juice. Evenly distribute the peaches over the cheesecake batter and gently press them in so they are partially submerged.
06 - Bake for 30 to 32 minutes, or until the edges are set and lightly golden while the center still has a slight jiggle. Remove from the oven and cool completely at room temperature.
07 - Once cooled to room temperature, refrigerate the cheesecake for at least 2 hours, or until well chilled and firmly set.
08 - In a chilled bowl, 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 Advice:

01 -
  • The graham cracker crust comes together in minutes and fills your kitchen with that warm, buttery scent before the real work even begins.
  • Fresh peaches sink into the cheesecake filling and create these gorgeous golden pockets that taste like summer condensed into every single bite.
02 -
  • Do not skip the parchment overhang unless you enjoy chiseling cheesecake out of a pan with a spatula and your dignity.
  • Overbaking is the enemy here, because the center should still jiggle slightly when you pull it from the oven, and it will set perfectly during chilling.
03 -
  • Run your knife under hot water and wipe it clean between each cut for bakery perfect squares every single time.
  • A quarter teaspoon of almond extract added to the filling creates a subtle depth that makes people ask what your secret ingredient is.

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