why make this recipe
Peaches and Cream Cheesecake Bars are a delightful treat that combines the sweetness of peaches with the creamy texture of cheesecake. They are perfect for sharing with friends and family or enjoying as a special dessert on a warm day. These bars are easy to make and look beautiful when served, making them a great choice for any gathering or celebration.
how to make Peaches and Cream Cheesecake Bars
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, diced
- ½ cup sour cream
- ½ cup powdered sugar
- ¼ cup almonds, sliced (for glaze)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, combine graham cracker crumbs with melted butter until well mixed. Press into the bottom of the prepared baking dish.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Fold in the diced peaches gently. Pour this mixture over the crust in the baking dish.
- Bake for 40-45 minutes, or until the center is set.
- Allow to cool, then chill in the refrigerator for at least 4 hours before slicing.
- For the glaze, mix powdered sugar with sliced almonds and drizzle over the bars before serving.
- Serve chilled and enjoy!
how to serve Peaches and Cream Cheesecake Bars
Serve these cheesecake bars chilled, cut into squares. They are perfect for a summer picnic, a birthday party, or simply as a delicious dessert at home. You can plate them nicely or keep them in the baking dish for a casual serving option. Adding a dollop of whipped cream or a sprinkle of fresh mint can also enhance their presentation.
how to store Peaches and Cream Cheesecake Bars
Store the cheesecake bars in an airtight container in the refrigerator. They will stay fresh for up to a week, making them great for meal prep or leftovers. If you want to enjoy them later, you can freeze the bars. Just wrap them tightly in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer.
tips to make Peaches and Cream Cheesecake Bars
- Make sure the cream cheese is softened to room temperature for a smooth batter.
- Use fresh peaches for the best flavor, but you can also use canned peaches if fresh ones are not available.
- Allow the bars to chill for at least 4 hours for the best texture and flavor.
- For a fun twist, try adding a pinch of cinnamon to the crust for extra flavor.
variation
You can vary this recipe by adding different fruits like strawberries, raspberries, or blueberries instead of peaches. You can also serve them with a fruit compote or drizzle chocolate sauce over the top for a different flavor experience.
FAQs
Can I use frozen peaches for this recipe?
Yes, you can use frozen peaches. Just make sure to thaw and drain them well before adding to the cheesecake mixture.
Can I make these bars ahead of time?
Absolutely! These cheesecake bars can be made a day in advance. Just store them in the refrigerator until you’re ready to serve.
How do I know when the cheesecake is done?
The cheesecake is done when the center is set and does not jiggle. A slight golden color on the edges is also a good sign.
Peaches and Cream Cheesecake Bars
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened Make sure it's at room temperature.
- 1 cup sugar
- 2 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, diced Can substitute with canned peaches.
- ½ cup sour cream
Glaze
- ½ cup powdered sugar
- ¼ cup almonds, sliced For drizzling over the bars.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, combine graham cracker crumbs with melted butter until well mixed. Press into the bottom of the prepared baking dish.
Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined.
- Fold in the diced peaches gently. Pour this mixture over the crust in the baking dish.
Baking
- Bake for 40-45 minutes, or until the center is set.
- Allow to cool, then chill in the refrigerator for at least 4 hours before slicing.
Glazing
- Mix powdered sugar with sliced almonds and drizzle over the bars before serving.