Peaches And Cream Cheesecake (Printable)

Creamy cheesecake bars layered with sweet peaches on a buttery graham cracker crust. A luscious summer treat.

# 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 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - ¼ cup sour cream

→ Peach Topping

09 - 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch

→ Cream Drizzle

13 - ½ cup heavy whipping cream
14 - 2 tbsp powdered sugar

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-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. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly golden. Remove and let cool slightly.
03 - In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated.
04 - Pour the cheesecake batter evenly over the cooled crust, using a spatula to spread it into a smooth, level layer.
05 - In a separate bowl, toss the diced peaches with granulated sugar, lemon juice, and cornstarch until evenly coated. Spread the peach mixture in an even layer over the cheesecake batter.
06 - Bake for 30 to 35 minutes, or until the center is set with only a slight jiggle when gently shaken. Remove from the oven and allow to cool to room temperature on a wire rack.
07 - Cover the pan and refrigerate for at least 3 hours, or until the bars are completely chilled and firm throughout.
08 - Use the parchment overhang to lift the dessert from the pan. Cut into 12 even bars. Whip the heavy cream with powdered sugar until soft peaks form, then drizzle or pipe over the bars before serving.

# Expert Tips:

01 -
  • The buttery graham crust crumbles just enough to make every bite feel indulgent without falling apart in your hands.
  • Fresh peaches and cream cheese are a combination so natural it almost feels like cheating, and nobody at your potluck will guess how simple these were to throw together.
02 -
  • Do not rush the chilling step because warm cheesecake bars will crumble and weep when you try to cut them, and that heartbreak is entirely preventable.
  • A pinch of cinnamon tossed with the peaches adds a warmth that transforms the whole dessert into something people will ask you about for months afterward.
03 -
  • Your cream cheese must be truly soft before you start mixing, so plan ahead and set it out at least an hour in advance because no amount of aggressive beating can fix cold cream cheese.
  • The parchment overhang is not optional in my kitchen because it turns removal from a stressful gamble into a satisfyingly clean lift.

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