Description
These Peach Cheesecake Bars combine the creamy richness of cheesecake with the sweet, juicy flavor of fresh peaches, all nestled in a buttery, crumbly crust. They are the perfect dessert for any occasion!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup vegetable shortening, cold
- 1/4 cup ice water
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Peach Topping:
- 3 cups fresh peaches, peeled, pitted, and diced (about 3–4 medium peaches)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Prepare the Crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Prebake the Crust: Preheat oven to 350°F (175°C). Press the crust into the bottom of a 9×13 inch baking pan. Bake for 15-20 minutes, or until lightly golden. Let cool slightly.
- Make the Cheesecake Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined.
- Prepare the Peach Topping: In a saucepan, combine diced peaches, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the peaches soften and the sauce thickens (about 5-7 minutes). Remove from heat and let cool slightly.
- Assemble and Bake: Pour the cheesecake filling over the pre-baked crust. Spoon the peach topping evenly over the cheesecake filling.
- Bake: Bake for 30-35 minutes, or until the cheesecake is set and the topping is bubbly.
- Chill: Let the bars cool completely in the pan, then refrigerate for at least 4 hours, or preferably overnight, before cutting and serving.
Notes
- For best results, use ripe, juicy peaches.
- If the crust browns too quickly, you can tent it with foil during baking.
- You can substitute canned peaches (drained) for fresh, but the flavor will be different.
- Store leftover bars in the refrigerator for up to 3 days.
- Prep Time: PT30M
- Cook Time: PT50M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Protein: 4g