Peaches And Cream Cheesecake (Print version)
Creamy cheesecake bars layered with sweet peaches on a buttery graham crust. Pure summer bliss.
# Ingredient List:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened to room temperature
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 tsp pure vanilla extract
08 - 1/4 cup sour cream
→ Peach Topping
09 - 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
10 - 2 tbsp granulated sugar
11 - 1 tbsp fresh lemon juice
12 - 2 tsp cornstarch (optional, for thickening)
→ Cream Drizzle
13 - 1/2 cup heavy whipping cream
14 - 2 tbsp powdered sugar
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool slightly.
03 - In a large bowl, beat softened cream cheese and sugar with an electric mixer until completely smooth and free of lumps. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream until fully incorporated.
04 - In a separate bowl, toss diced peaches with sugar, lemon juice, and cornstarch until evenly coated. Spread the peach mixture in an even layer over the cheesecake batter in the pan.
05 - Pour the cheesecake filling over the cooled crust, spreading into an even layer. Bake for 30 to 35 minutes, or until the center is set with only a slight jiggle. Remove from the oven and allow to cool to room temperature.
06 - Refrigerate the cheesecake bars for at least 3 hours, or until completely chilled and firm. Use the parchment overhang to lift the slab from the pan, then cut into 12 even bars.
07 - In a chilled bowl, whip heavy cream with powdered sugar using an electric mixer until soft peaks form. Drizzle or pipe the whipped cream over the cut bars before serving.
# Expert Advice:
01 -
- The buttery graham crust soaks up just enough peach juice to become almost cookie like at the edges.
- They slice cleanly and travel well, making them a reliable potluck contribution.
02 -
- Under baking slightly is better than over baking, because the center continues to set as it chills.
- If using canned peaches, drain them thoroughly and pat dry or the extra liquid will flood the cheesecake layer.
03 -
- Wrap the outside of the pan with foil before baking if your oven runs hot, which prevents the edges from browning faster than the center sets.
- Dot the peach layer with a few tiny dabs of butter before baking to create golden caramelized pockets on top.