Peaches and Cream Cheesecake (Printable Version)
Creamy cheesecake topped with sweet peaches on a buttery graham crust. A perfect summer dessert.
# Ingredient List:
→ 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 (optional, for thickening)
→ Whipped Cream Drizzle
13 - ½ cup heavy whipping cream
14 - 2 tbsp powdered sugar
# How to Make:
01 - Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out after baking.
02 - In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool slightly.
03 - In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until completely smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and sour cream until fully incorporated. Pour the batter evenly over the cooled crust.
04 - Toss the diced peaches with granulated sugar, lemon juice, and cornstarch (if using) until evenly coated. Spread the peach mixture in an even layer over the cheesecake batter.
05 - Bake for 30 to 35 minutes, or until the center is set with only a slight jiggle. Remove from the oven and allow to cool completely at room temperature.
06 - Refrigerate the bars for at least 3 hours or until thoroughly chilled. Use the parchment overhang to lift the slab out of the pan, then cut into 12 even bars using a sharp knife.
07 - In a chilled bowl, whip the heavy cream with powdered sugar using an electric mixer until soft peaks form. Drizzle or pipe over the bars just before serving.
# Expert Tips:
01 -
- These bars capture everything magical about peak summer peaches without spending hours over a hot stove.
- The buttery graham crust and tangy cheesecake layer balance each other so perfectly that even non dessert people come back for seconds.
02 -
- Underbaking slightly is far better than overbaking because the bars will continue to set as they chill in the refrigerator.
- Parchment overhangs are not optional here unless you enjoy chiseling cheesecake out of a pan with a butter knife.
03 -
- If canned peaches are your only option, drain them thoroughly and pat dry with paper towels to avoid adding extra liquid to the batter.
- Wrap the pan tightly in foil before the overnight chill and the flavors will deepen noticeably compared to uncovered refrigeration.