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Peaches and Cream Cheesecake Bars

Delightful and creamy cheesecake bars topped with juicy peaches, perfect for family gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the cheesecake filling
  • 2 packages cream cheese, softened 8 oz each
  • 0.75 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 cups fresh peaches, diced
  • 0.25 cups peach preserves (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter until well coated. Press firmly into the bottom of the prepared baking pan. Bake for 10 minutes and set aside to cool.
  3. In a large bowl, beat softened cream cheese with sugar until creamy. Add in the vanilla extract and mix until combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gently mix in the sour cream and diced peaches until well incorporated.
Baking
  1. Pour the cheesecake filling over the cooled crust, spreading it evenly. Drizzle peach preserves on top if desired.
  2. Bake for an additional 30-35 minutes, or until the center is set but slightly jiggly.
Cooling and Serving
  1. Let the cheesecake cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
  2. Once chilled, lift the bars out of the pan, slice into squares, and enjoy!

Notes

You can use low-fat cream cheese and sour cream for a lighter version. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Thaw in the fridge overnight.