Description
These Peaches and Cream Dessert Bars combine a buttery graham cracker crust with a smooth cream cheese filling and a luscious peach-sour cream topping. Perfectly baked to achieve a light, creamy texture with a sweet and tangy fruit layer, this dessert is a refreshing and crowd-pleasing treat ideal for warm weather or any special occasion.
Ingredients
Crust
- Cooking spray
- 9 whole graham crackers (broken into pieces)
- ½ cup granulated sugar
- ¾ cup all purpose flour
- ¼ teaspoon salt
- 8 tablespoons unsalted butter (melted)
Filling
- 3 (8-ounce) bricks cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
Topping
- 1 (28-ounce) can canned peaches (diced and drained very well)
- ¼ cup granulated sugar
- 2 cups sour cream
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for baking the crust and subsequent layers.
- Prepare Pan: Make a foil sling for a 13×9-inch baking pan by folding two long sheets of aluminum foil; one 13 inches wide and the other 9 inches wide. Lay them perpendicular inside the pan, with extra foil hanging over edges to create handles. Smooth foil flush to pan and spray with vegetable oil spray to prevent sticking.
- Make Crust Mixture: Process the graham cracker pieces and ½ cup granulated sugar in a food processor until finely ground, about 30 seconds. Add flour and salt, pulsing twice to combine. Add melted butter and pulse approximately 10 times until the crumbs are evenly moistened.
- Press Crust: Using your hands, evenly press the crumb mixture into the bottom of the prepared pan. Use the bottom of a dry measuring cup to firmly pack and smooth the crust layer.
- Bake Crust: Bake the crust for about 20 minutes, or until fragrant and just starting to brown around the edges. Allow it to cool completely before adding filling.
- Prepare Filling: In a clean, dry food processor bowl, process the cream cheese and 1 cup sugar until smooth, about 3 minutes, scraping down the sides as needed.
- Add Eggs: With the processor running, add eggs one at a time, fully incorporating each within about 30 seconds. Scrape down sides again.
- Add Vanilla: Add vanilla extract and process for about 10 seconds to combine thoroughly.
- Assemble Filling: Pour the cream cheese mixture evenly over the cooled crust.
- Bake Filling: Bake until the center is almost set but still slightly jiggly when shaken gently, about 45 minutes.
- Prepare Topping: While filling bakes, process the drained peaches and ¼ cup sugar in a clean processor bowl until pureed, about 30 seconds. Stir pureed peaches and sour cream together until fully blended.
- Add Topping: Remove cheesecake from oven and pour the peach mixture evenly over the top to completely cover it.
- Bake Topping: Return pan to oven and bake until the topping is just set, approximately 15 minutes.
- Cool Dessert: Transfer pan to a wire rack and let the dessert cool completely for about 2 hours.
- Refrigerate: Refrigerate the bars until cold and fully set, at least 4 hours or up to 24 hours for best results.
- Serve: Use the foil overhang to lift the dessert out of the pan and cut into 24 squares for serving.
Notes
- Ensure the canned peaches are drained very well to prevent excess moisture making the crust soggy.
- Using a foil sling makes removing the bars from the pan easier and cleaner.
- Allow the bars to chill thoroughly for best texture and flavor.
- You can substitute fresh peaches when in season—just peel, dice, and drain well.
- If you want a firmer crust, increase baking time by a few minutes but watch carefully to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
