Peaches and Cream Cheesecake Bars: A Taste of Summer
The magic of these bars lies in the contrast between the tangy, smooth cheesecake and the natural sweetness of sun-ripened peaches. By layering juicy fruit directly into and on top of the cheesecake, every bite delivers a “melt-in-your-mouth” experience that captures the essence of a classic fruit cobbler in a sophisticated bar form.
Why You’ll Love These Bars
- Textural Harmony: A crunchy crust, silky filling, and soft, juicy fruit.
- Perfectly Balanced: The tartness of the cream cheese offsets the sugary glaze of the peaches.
- Crowd-Pleaser: Easy to slice and serve, making them ideal for picnics and summer gatherings.
Ingredients
| Category | Item | Quantity | Role |
| The Crust | Graham Cracker Crumbs | 2 cups | The buttery, crunchy foundation. |
| Unsalted Butter | 1/2 cup | Melted to bind the crust together. | |
| The Filling | Cream Cheese | 16 oz | Softened for a lump-free, silky texture. |
| Granulated Sugar | 3/4 cup | To sweeten the cheesecake base. | |
| Vanilla Extract | 1 tsp | For warm, aromatic depth. | |
| The Peaches | Fresh Peaches | 3 cups | Peeled and sliced into thick wedges. |
| Peach Preserves | 1/4 cup | Melted for a glossy, sweet glaze. | |
| Garnish | Whipped Cream | 1 cup | For a light, airy finish on each slice. |
Instructions
1. Prep the Crust
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of a parchment-lined 9×9-inch pan and bake for 10 minutes to set.
2. Whip the Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar until light and fluffy. Add the vanilla extract and mix until just combined. Spread half of this mixture over the pre-baked crust.
3. Layer the Fruit
Place half of your peach slices directly onto the cream cheese layer. Top with the remaining cheesecake batter and smooth it out with a spatula.
4. Bake and Glaze
Bake for 35–40 minutes until the edges are set but the center still has a slight jiggle. While cooling, toss the remaining peaches in warmed peach preserves. Once the cheesecake is cool, arrange the glazed peaches over the top.
5. Chill and Serve
Refrigerate for at least 4 hours (preferably overnight). Just before serving, slice into bars and top each with a generous dollop of whipped cream.
Pro-Tips for Success
- Avoid Cracks: Do not overbeat the eggs into your cheesecake batter; air bubbles can cause the bars to rise and then crack as they cool.
- The Perfect Slice: For clean edges, use a sharp knife and wipe it clean with a warm, damp cloth between every single cut.
- Fruit Substitution: If fresh peaches aren’t in season, well-drained canned peaches or frozen (thawed) peaches can be used with excellent results.
