Description
Delight in these luscious Peaches and Cream Cheesecake Bars that combine a buttery graham cracker crust, creamy cheesecake filling, and a sweet, slightly spiced peach topping. Perfect for summer gatherings or as a refreshing dessert any time of year.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the peach topping:
- 1 1/2 cups peeled and diced fresh or canned peaches (drained if using canned)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, allowing an overhang for easy removal of the bars later.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then let it cool slightly to set.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Pour this cheesecake filling evenly over the cooled crust and smooth the surface.
- Cook the peach topping: In a small saucepan over medium heat, combine the diced peaches, sugar, cornstarch, and optional cinnamon. Cook for 4 to 5 minutes, stirring frequently until the peaches release their juices and the mixture thickens slightly. Allow it to cool for a few minutes.
- Assemble and bake: Spoon the peach topping evenly over the cheesecake layer. Bake everything together for 30 to 35 minutes, or until the center is set and no longer jiggly when gently shaken.
- Cool and chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 3 hours, or overnight, to fully set before slicing into 12 bars.
Notes
- For a quicker option, substitute the peach topping with canned peach pie filling.
- Store the cheesecake bars refrigerated for up to 5 days.
- Add a dollop of whipped cream when serving for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
