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When the sun shines bright and the days grow longer, there's nothing quite like indulging in a dessert that captures the essence of summer. Enter the delightful combination of peaches and cream, a pairing that evokes memories of sun-soaked picnics and lazy afternoons. This irresistible flavor duo comes together beautifully in Peaches and Cream Cheesecake Bars, a treat that is as visually appealing as it is delicious.

Peaches and Cream Cheesecake Bars

Indulge in the delightful layers of these Peaches and Cream Cheesecake Bars! With a buttery graham cracker crust, creamy cheesecake filling blended with fresh peaches, and a sweet peach topping, this recipe is perfect for summer gatherings. Easy to make and beautifully chilled, these bars are a refreshing treat everyone will love. Prep is quick, and the end result is a luscious dessert that's sure to impress family and friends. Enjoy every bite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

½ cup heavy cream

1 cup fresh peaches, peeled and diced

For the peach topping:

2 cups fresh peaches, thinly sliced

2 tablespoons brown sugar

1 tablespoon lemon juice

1 teaspoon ground cinnamon

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

    Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are fully coated in butter. Press the mixture firmly into the bottom of the prepared baking pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

      Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream, mixing until all ingredients are well incorporated but be careful not to overmix.

        Fold in the peaches: Gently fold in the diced peaches into the cheesecake batter, ensuring they are evenly distributed.

          Bake the cheesecake: Pour the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven for 40-45 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for about 1 hour to prevent cracking.

            Prepare the peach topping: In a bowl, combine the sliced peaches, brown sugar, lemon juice, and ground cinnamon. Toss until the peaches are well coated.

              Chill the cheesecake: Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.

                Add the topping: Just before serving, spread the peach topping evenly over the chilled cheesecake bars. Using the parchment paper, carefully lift the cheesecake out of the pan and cut into squares.

                  Serve: Enjoy the delicious Peaches and Cream Cheesecake Bars chilled or at room temperature!

                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16