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peach cheesecake bars

Peach Cheesecake Bars

Author: Madison Reid
Total Time: 5 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 4 hours 30 minutes
Servings: 30
These peach cheesecake bars combine the creamy richness of cheesecake with the fresh, juicy flavor of ripe peaches. With a graham cracker crust, a sweet peach topping, and a crumbly brown sugar layer, these bars are the perfect way to celebrate peach season.

Ingredients

Crust

  • 16 graham crackers
  • 1/4 cup brown sugar
  • 6 tbsp unsalted butter

Peach Topping

  • 2 cups chopped peaches
  • 2 tbsp cornstarch
  • 1/2 cup granulated sugar
  • 2 tbsp lemon juice

Cheesecake Filling

  • 16 ounce cream cheese
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup whipping cream
  • 2 egg
  • 1 tsp lemon juice

Brown Sugar Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 4 tbsp butter melted
  • 1/2 tsp cinnamon
US Customary - Metric

Instructions

Crust

  • In a hand chopper or food processor, chop the graham crackers into a fine crumb.
  • Add the sugar & melted butter. Mix until it looks like a wet sand.
  • Press into the bottom of a greased and parchment paper-lined 9x13 pan.

Cheesecake

  • In a medium-sized mixing bowl, combine all the ingredients for the cheesecake. Make sure they are all at room temperature so they mix easily. With an electric hand mixer, whisk the ingredients until smooth.

Peach Topping

  • In a medium-sized bowl, add all the peach topping ingredients and stir until all combined.

Brown Sugar Topping

  • Add all the brown sugar topping ingredients in a small bowl and stir until combined.

Assemble

  • Pour the cheesecake batter on top of the graham cracker crust
  • Spoon on the peach topping all over the cheesecake. It will not cover the entire cheesecake, so make sure to spread it out all over.
  • Sprinkle the brown sugar topping all over on top. Again, it won't cover all of the cheesecake, so spread it out all over.
  • Bake for 30 minutes. Once done, turn the oven off and open the door a crack, leave the cheesecake in the off oven for another 30 minutes.
  • Remove and allow the cheesecake to cool down to room temperature.
  • Place in the fridge to chill and set for at least 4 hours.
  • Once chilled, enjoy!

Nutrition

Calories: 194kcal Carbohydrates: 21g Protein: 2g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.2g Cholesterol: 41mg Sodium: 117mg Potassium: 56mg Fiber: 0.3g Sugar: 15g Vitamin A: 389IU Vitamin C: 0.5mg Calcium: 34mg Iron: 1mg
Course: Dessert