🍑 Peaches and Cream Cheesecake Bars

These Peaches and Cream Cheesecake Bars are rich, creamy, and layered with sweet,
juicy peaches on a buttery crust. Perfect for summer gatherings, afternoon desserts,
or anytime you crave a fruity cheesecake treat!

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour

For the Peach Topping

• 2 cups fresh peaches, peeled and sliced (or canned, drained well)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch

Instructions

1️⃣ Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. Line a 9×9-inch baking pan with parchment paper.
3. Mix graham cracker crumbs, melted butter, and sugar until combined.
4. Press mixture firmly into bottom of the pan.
5. Bake 8–10 minutes, then cool slightly.

2️⃣ Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract and sour cream.
4. Gently fold in flour until just combined.
5. Pour batter over cooled crust and smooth the top.

3️⃣ Prepare the Peach Layer

1. In a saucepan over medium heat, combine peaches, sugar, lemon juice, and cornstarch.
2. Cook 3–5 minutes until slightly thickened.
3. Cool slightly, then spoon evenly over cheesecake layer.

4️⃣ Bake

1. Bake 35–40 minutes, until center is set but slightly jiggly.
2. Cool at room temperature.
3. Refrigerate at least 3 hours (preferably overnight) before slicing.

✨ Serving Tips

• Chill well before cutting for clean slices.
• Garnish with whipped cream or fresh peach slices.
• Store in an airtight container in refrigerator up to 4 days.