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As the summer heat beckons, nothing quite satisfies like a refreshing dessert that combines the juicy sweetness of ripe peaches with the creamy indulgence of cheesecake. Peach cream cheesecake bars are a delightful treat that encapsulates the essence of warm weather gatherings and special occasions. These bars are not only visually appealing but also incredibly satisfying, boasting a velvety texture and a flavor profile that is both refreshing and decadent.

Peach Cream Cheesecake Bars

Dive into summer with these irresistible peach cream cheesecake bars! Combining the vibrant sweetness of fresh peaches with the rich creaminess of cheesecake, this easy recipe makes for a perfect dessert at any gathering. With a simple graham cracker crust, a smooth cheesecake filling, and a luscious peach topping, each bite is bursting with flavor. Impress your friends and family with this delightful treat that embodies the essence of warm weather and homemade goodness.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup heavy cream

2 cups fresh peaches, peeled and diced

For the peach topping:

2 cups fresh peaches, peeled and sliced

¼ cup brown sugar

1 teaspoon cinnamon

1 tablespoon cornstarch

1 tablespoon lemon juice

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.

    Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from the oven and let cool slightly.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream, mixing until well combined and smooth.

        Add the diced peaches: Gently fold in 2 cups of diced fresh peaches into the cheesecake mixture. Pour this creamy filling over the cooled crust, spreading it evenly with a spatula.

          Bake the cheesecake: Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually to prevent cracks. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

            Prepare the peach topping: In a saucepan over medium heat, combine the sliced peaches, brown sugar, cinnamon, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring gently, until the peaches are tender and the mixture thickens slightly. Remove from heat and let cool.

              Assemble the bars: Once the cheesecake has fully set, remove it from the refrigerator. Spread the peach topping evenly over the cheesecake layer.

                Slice and serve: Using the parchment overhang, lift the bars out of the baking dish and transfer them to a cutting board. Slice into squares. Serve chilled for a refreshing treat!

                  Prep Time: 20 minutes | Total Time: 4 hours 25 minutes | Servings: 12