Peachy Cheesecake Squares
Indulge in the perfectly balanced flavors of these Peachy Cheesecake Squares, an irresistible dessert that’s as delightful to look at as it is to eat. Featuring a buttery graham cracker crust that provides the perfect foundation for a silky cream cheese filling, these bars are topped with a luscious layer of fresh peach compote for a fruity finish. With a prep time of just 25 minutes and an easy make-ahead option, this recipe is ideal for summer gatherings or as a sweet treat any time of year. Whether you're searching for the best peach dessert or crave creamy cheesecake with a fruity twist, these squares deliver on flavor, texture, and convenience. Make a batch today to enjoy the ultimate fusion of creamy, crunchy, and juicy goodness!
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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
- 0.5 cups sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups fresh peaches, peeled and diced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 tablespoon granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix the graham cracker crumbs and 1/4 cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and 3/4 cup granulated sugar together until smooth and creamy (about 2 minutes).
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until combined.
Add the eggs, one at a time, beating well after each addition until fully incorporated.
Pour the cheesecake batter over the cooled crust, spreading it out evenly. Bake for 30–35 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight.
To prepare the peach topping, combine the diced peaches, cornstarch, water, lemon juice, and 1 tablespoon granulated sugar in a small saucepan over medium heat.
Cook the peach mixture, stirring frequently, until it thickens and becomes glossy (about 5–7 minutes). Remove from heat and let cool completely.
Once the cheesecake has chilled, spread the cooled peach topping evenly over the surface.
Lift the cheesecake out of the pan using the parchment overhang. Slice into 16 squares and serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 1740 mg | 76% | |
| Total Carbohydrate | 463.8 g | 169% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 322.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 413 mg | 32% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1546 mg | 33% | |
*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.
