Description
Layers of velvety cream cheese and tender peaches mingle over a crisp graham base, releasing warm cinnamon notes with each bite and chilling into perfect, sliceable bars that balance sweetness and tang.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter melted
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups peaches sliced
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F and line an 8×8-inch pan with parchment paper.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined and press into the prepared pan. Bake for 8 minutes, then let cool slightly.
- In a separate bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract and beat to combine.
- Add eggs one at a time, mixing gently after each until just blended. Pour cheesecake batter over the crust.
- In a medium bowl, toss sliced peaches with brown sugar, cornstarch, and ground cinnamon until evenly coated. Spread peach mixture over the cheesecake layer.
- Bake for 35–40 minutes until the edges are set and the center is just slightly jiggly.
- Remove from oven and cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Lift bars from the pan using parchment, slice into squares, and serve chilled.
Notes
- Let the cheesecake layer chill completely before slicing for clean edges.
- Ripe, juicy peaches yield the best flavor and texture.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
- Top servings with whipped cream or a scoop of vanilla ice cream if desired.