There’s something about late summer afternoons that makes me crave Peaches and Cream Cheesecake Bars. Maybe it’s the way fresh peaches perfume the kitchen as they bake, or how that creamy cheesecake layer melts into the buttery crust like pure comfort in every bite
Prep Time: 20minutes minutes
Cook Time: 45minutes minutes
Total Time: 1hour hour 5minutes minutes
Servings: 12
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz 450g cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 1 tbsp all-purpose flour
Peach Layer
- 2 cups fresh peaches peeled and diced (about 2–3 medium peaches)
- You can also use well-drained canned peaches.
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Instructions
- Preheat & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of the prepared pan.
- Bake for 8–10 minutes, then remove and let cool slightly.
- Prepare the Peach Layer
- In a small saucepan, combine diced peaches, sugar, lemon juice, and cornstarch.
- Cook over medium heat for 4–5 minutes until slightly thickened.
- Remove from heat and allow to cool.
- Make the Cheesecake Filling
- Beat softened cream cheese until smooth and creamy.
- Add sugar and mix until combined.
- Beat in eggs one at a time.
- Mix in vanilla, sour cream, and flour until just smooth (avoid overmixing).
- Assemble