Description
Creamy cheesecake bars layered over a buttery graham cracker crust and topped with fresh sweet peaches. These chilled dessert bars are smooth, fruity, and perfect for warm weather gatherings.
Ingredients
Units
Scale
- 2 cups graham crackers, finely crushed
- 1/2 cup melted butter
- 3/4 cup granulated sugar, divided
- 24 ounces cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups fresh peaches, sliced
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 degrees Fahrenheit and line a 9 by 13 inch baking pan with parchment paper.
- In a bowl, combine the crushed graham crackers, melted butter, and 1/4 cup of the granulated sugar. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 8 to 10 minutes, then remove from the oven and allow it to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and the remaining 1/2 cup granulated sugar until smooth.
- Add the sour cream and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing just until incorporated after each addition.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 35 to 40 minutes, until the center is set but still slightly jiggly.
- Allow the cheesecake to cool completely at room temperature.
- In a bowl, gently toss the sliced peaches with cornstarch.
- Arrange the peaches evenly over the cooled cheesecake layer.
- Refrigerate for at least 3 hours until fully chilled and set before slicing into bars.
Notes
- Use room temperature cream cheese for a smooth filling.
- Do not overmix once the eggs are added to prevent cracks.
- Chill completely before slicing for clean layers.
- Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg