Peach Cheesecake Bars
These bars nail the sweet spot between fresh peach cobbler and rich New York cheesecake. The graham cracker crust holds everything together while roasted peaches add that caramelized flavor you can’t get from raw fruit.
You’ll need about four hours total, but most of that is hands-off chilling time.
Roast Peaches for Concentrated Sweetness
Raw peaches turn watery when baked into cheesecake filling. Roasting them first removes excess moisture and concentrates their natural sugars. Toss peach slices with brown sugar and roast at 375°F for 15 minutes until edges caramelize. Cool completely before folding into the cream cheese mixture.
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Press Crust Firmly Using Measuring Cup
Graham cracker crusts fall apart if they’re not packed tight enough. Use the bottom of a measuring cup to press the mixture into every corner of your lined pan. The crust should feel solid when you tap it. This creates a sturdy base that won’t crumble when you cut the bars.
Water Bath Prevents Cracking Disasters
Cheesecake bars crack when they bake too fast or get too hot. Wrap your pan in foil and set it in a larger pan filled halfway with hot water. This gentle, even heat keeps the surface smooth and prevents that dreaded split down the middle.
Gradual Cooling Stops Surface Splits
Don’t shock your cheesecake with sudden temperature changes. Turn off the oven and crack the door open for 30 minutes before removing the pan. Then cool at room temperature for an hour before refrigerating. This prevents the top from pulling apart as it contracts.
Getting Clean Bar Cuts
- Wipe your knife clean between each cut and use a gentle sawing motion to prevent the creamy filling from sticking and tearing.
- Frozen bars cut cleaner than chilled ones – freeze for 30 minutes before slicing if you want picture-perfect edges.
Frequently Asked Questions
Which peach varieties work best for baking?
Freestone peaches like Elberta or Red Haven hold their shape better during roasting and don’t turn mushy in the creamy filling.
Should I peel the peaches before roasting them?
Yes, peach skins become tough and chewy when baked into cheesecake. Blanch in boiling water for 30 seconds to make peeling easier.
How long do these bars stay fresh?
Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as everything melds together.
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Peach Cheesecake Bars
Equipment Needed
- 9×9 inch baking pan
- Large roasting pan for water bath
- Electric mixer
- Aluminum foil
- Parchment paper
Instructions
- Prepare pan: Preheat oven to 375°F. Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
- Roast peaches: Toss sliced peaches with brown sugar and 1 teaspoon vanilla. Spread on baking sheet and roast 15 minutes until edges caramelize. Cool completely.
- Make crust: Reduce oven temperature to 325°F. Mix graham cracker crumbs, ⅓ cup sugar, and melted butter until evenly moistened.
- Bake crust: Press crumb mixture firmly into prepared pan using bottom of measuring cup. Bake 10 minutes until set. Cool while making filling.
- Make filling base: Beat cream cheese and ½ cup sugar with electric mixer until smooth, about 2 minutes. Add eggs one at a time, beating well after each addition.
- Add peaches: Beat in sour cream, flour, vanilla, and salt until just combined. Gently fold in cooled roasted peaches and any accumulated juices.
- Assemble water bath: Pour filling over crust and smooth top. Wrap pan in foil and place in larger pan. Add hot water halfway up sides of wrapped pan.
- Bake cheesecake: Bake 25-30 minutes until center is almost set but still slightly jiggly. Turn off oven and crack door open for 30 minutes.
- Cool and chill: Remove from water bath and cool completely at room temperature, about 1 hour. Refrigerate at least 3 hours before cutting into bars.
Nutrition Facts
Per Serving (1 bar)
