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Peaches and Cream Cheesecake Bars

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  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 3 hours
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 12 bars 1x
  • Category: Dessert
  • Cuisine: American

Description

These Peaches and Cream Cheesecake Bars are a luscious dessert featuring a buttery crust, creamy cheesecake filling, and sweet, juicy peach topping. Perfect for summer gatherings or when you crave a fruity treat!

Ingredients

Units Scale

For the Crust:

  • 1 1/2 cups (190 g) graham cracker crumbs (or digestive biscuit crumbs)
  • 1/3 cup (75 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) sour cream

For the Peach Topping:

  • 3 large peaches, peeled and thinly sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon (optional)
  • 2 tablespoons water

Instructions

  1. Prepare the Crust:
    Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
    In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool.
  2. Make the Cheesecake Filling:
    In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract and sour cream until well combined.
    Pour the cheesecake filling over the cooled crust and smooth the top.
  3. Prepare the Peach Topping:
    In a medium saucepan, combine the sliced peaches, sugar, cornstarch, cinnamon (if using), and water. Cook over medium heat, stirring gently, until the mixture thickens and becomes glossy (about 5–7 minutes). Remove from heat and let cool slightly.
  4. Assemble and Bake:
    Spoon the peach topping evenly over the cheesecake filling. Bake the assembled bars for 30–35 minutes, or until the cheesecake is set and the edges are slightly golden.
  5. Cool and Chill:
    Allow the bars to cool at room temperature, then refrigerate for at least 3 hours or until fully chilled.
  6. Serve:
    Use the parchment paper overhang to lift the bars from the pan. Slice into squares and serve chilled.

Notes

  • You can use canned or frozen peaches if fresh ones aren’t available. Be sure to drain them well before using.
  • Add a dollop of whipped cream for an extra indulgent touch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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