Peaches and Cream Cheesecake Bars (Printable Version)

Creamy cheesecake bars with buttery graham crust, fresh peaches, and whipped cream topping.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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, 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 sugar in a large bowl on medium speed until completely smooth and free of lumps. Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract and sour cream until just incorporated. Avoid overmixing to prevent excess air in the batter.
04 - Pour the cheesecake filling over the partially baked crust, using a spatula to spread it into an even, level layer.
05 - In a separate bowl, toss the diced peaches with sugar and lemon juice until coated. Distribute the peaches evenly over the cheesecake batter and gently press them in. Bake for 30 to 32 minutes, until the edges are set and lightly golden while the center retains a slight jiggle.
06 - Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours until thoroughly chilled and firm.
07 - In a chilled bowl, beat the heavy whipping cream with powdered sugar using an electric mixer until soft peaks form.
08 - Lift the chilled cheesecake from the pan using the parchment overhang. Slice into 12 even bars and top each bar with a dollop of whipped cream before serving.

# Tips from hearthlykitchen:

01 -
  • The contrast between the buttery crisp crust and the pillowy cheesecake filling will ruin plain cheesecake for you forever.
  • Fresh peaches do half the work for you, their natural sweetness means you never have to overdo the sugar.
  • No water bath required, which means you can make these without the stress and anxiety that usually comes with baking cheesecake.
02 -
  • Overmixing the cheesecake batter incorporates too much air, which causes puffing and cracking during baking.
  • The bars will continue to set as they chill, so do not panic if the center seems too soft right out of the oven.
03 -
  • Take the cream cheese out of the fridge at least an hour before you start, cold cream cheese is the number one cause of a lumpy filling.
  • Use the parchment overhang like handles to lift the whole slab out before slicing, it gives you cleaner edges than trying to cut inside the pan.

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