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To create the perfect peaches and cream cheesecake bars, it’s essential to understand each ingredient's role in the recipe. The balance of flavors and textures is what makes these bars stand out, and knowing how each component contributes will help you achieve the best results.

Peaches and Cream Cheesecake Bars

Indulge in these delicious Peaches and Cream Cheesecake Bars that are perfect for summer gatherings! With a buttery graham cracker crust, creamy peach-infused cheesecake filling, and a luscious whipped cream topping, each bite is a fruity delight. Easy to make and even easier to enjoy, these bars are best chilled, making them a refreshing treat. Don’t forget to garnish with fresh peach slices for that extra touch. Perfect for sharing with friends and family!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 tsp vanilla extract

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

½ cup sour cream

2 large eggs

1 tsp vanilla extract

1 tsp lemon juice

2 cups fresh peaches, peeled and diced

2 tbsp cornstarch

For the cream topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

½ tsp vanilla extract

Fresh peach slices for garnish (optional)

Instructions
 

Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

    Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and vanilla extract until well combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

      Prepare the peach filling: In a small bowl, gently toss the diced peaches with cornstarch to coat them evenly. Set aside.

        Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until combined.

          Add the sour cream, eggs, vanilla extract, and lemon juice, mixing on low speed until just blended and smooth, being careful not to overmix.

            Incorporate the peaches: Carefully fold in the cornstarch-coated peaches into the cheesecake mixture until evenly distributed.

              Combine and bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the edges are set, and the center is slightly jiggly.

                Cool: Remove from the oven and let it cool at room temperature for about 1 hour. Then, transfer to the fridge and chill for at least 4 hours or overnight for best results.

                  Prepare the cream topping: In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This will be your sweet cream topping.

                    Serve: Once the cheesecake bars are firmly set, lift them from the pan using the parchment paper. Cut into squares and top each bar with a dollop of whipped cream and garnish with fresh peach slices, if desired.

                      Prep Time: 20 min | Chill Time: 4 hrs | Total Time: 4 hrs 20 min | Servings: 12 bars