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Peaches and Cream Cheesecake Bars

Peaches and Cream Cheesecake Bars

Evelyn
Buttery crumb crust topped with creamy cheesecake filling, juicy peaches, and a dreamy almond glaze. The perfect summer dessert bars!
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Prep Time 20 minutes
Cook Time 40 minutes
cooling time 2 hours
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 bars
Calories 285 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Large mixing bowls
  • Electric mixer
  • pastry cutter

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar for crust
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup cold unsalted butter cubed
  • 1 large egg for crust
  • 16 ounces cream cheese softened
  • 3/4 cup granulated sugar for filling
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 cups fresh peaches peeled and sliced
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup powdered sugar for glaze
  • 2-3 tablespoons milk or cream for glaze
  • 1/2 teaspoon almond extract

Instructions
 

  • Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving overhang on sides for easy removal.
  • Make the crust by combining flour, 1/2 cup granulated sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Press 2/3 of mixture into prepared pan.
  • Prepare cheesecake filling by beating softened cream cheese with 3/4 cup sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
  • Pour filling over crust and spread evenly. Set aside.
  • Toss peach slices with brown sugar and cinnamon until coated. Arrange over cheesecake layer in even distribution.
  • Sprinkle remaining crust mixture over peaches for crumbly topping.
  • Bake for 35-40 minutes until edges are golden and center has slight jiggle. Cool completely in pan.
  • Make glaze by whisking powdered sugar, milk, and almond extract until smooth. Drizzle over cooled bars before slicing.

Notes

  • Use room temperature cream cheese and eggs for smoothest filling
  • Pat peach slices dry if using canned or frozen to prevent soggy bars
  • Bars can be made 1-2 days ahead and stored covered in refrigerator
  • Freeze individual bars wrapped in plastic for up to 3 months
  • Use sharp knife dipped in hot water for clean slices
Keyword Peaches and Cream Cheesecake Bars