Peach Cheesecake Bars
Indulge in the ultimate summer dessert with these Peach Cheesecake Bars—a perfect blend of creamy, tangy cheesecake and the sweet, juicy goodness of peaches. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a luscious peach topping marbled for visual appeal, this recipe offers layers of flavor and texture in every bite. Whether you use fresh or canned peaches, their natural sweetness paired with the smooth cheesecake base creates a treat that's as stunning as it is delicious. Easy to slice and serve, these bars are ideal for potlucks, picnics, or a relaxing indulgence at home. With just 20 minutes of prep time and a refrigerated set for convenient make-ahead planning, these bars are sure to become your new favorite dessert. Keywords: Peach Cheesecake Bars, peach dessert recipe, cheesecake squares, summer desserts, easy cheesecake recipe.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups fresh or canned peach slices, chopped
- 1 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until evenly moistened.
Press the graham cracker mixture into the prepared baking dish to form an even crust. Bake for 8-10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and 3/4 cup of granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add vanilla and eggs, one at a time, to the cream cheese mixture, beating well after each addition until fully incorporated.
Pour the cheesecake filling over the pre-baked crust and spread it out evenly.
In a small saucepan, combine the chopped peaches, cornstarch, and water. Cook over medium heat, stirring frequently, until the peaches soften and the mixture thickens, about 5-7 minutes.
Spoon the peach mixture evenly over the cheesecake filling, creating a marbled effect by gently swirling with a knife or skewer.
Bake for 35-40 minutes, or until the cheesecake is set and the edges are lightly golden.
Remove from the oven and let cool to room temperature. Then refrigerate for at least 3 hours or overnight to fully set.
Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into 12 squares or bars.
Optionally, dust with powdered sugar for an elegant finish before serving.
Nutrition Facts
Calories |
4629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.1 g | 371% | |
| Saturated Fat | 165.3 g | 826% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1132 mg | 378% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 472.5 g | 172% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 320.6 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 679 mg | 52% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1664 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
