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Seasonal fruits bring an extraordinary depth of flavor and texture to desserts, elevating them from ordinary to extraordinary. Using fresh ingredients not only enhances the taste but also adds a vibrant color and nutritional value to the dish. In the case of our Peaches and Cream Cheesecake Bars, ripe, juicy peaches provide a fresh burst of flavor that complements the rich, creamy cheesecake filling. The sweetness of the fruit balances out the tanginess of the cream cheese, creating a dessert that is both indulgent and refreshing.

Peaches and Cream Cheesecake Bars

Delight in the sweet, creamy goodness of these Peaches and Cream Cheesecake Bars! With a buttery graham cracker crust and a luscious cheesecake filling studded with fresh peaches, each bite is pure bliss. Topped with a light whipped cream and more peach slices, these decadent bars are perfect for summer gatherings or any special occasion. Simple to make and irresistibly delicious, they are sure to impress your friends and family! Enjoy this easy recipe that yields 16 servings of heavenly dessert.
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup fresh peaches, diced (about 2 medium peaches)

For the topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1/2 cup fresh peaches, thinly sliced

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

    Make the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until well combined.

        Add eggs and sour cream: Add the eggs, one at a time, mixing well after each addition. Finally, fold in the sour cream and diced peaches until evenly distributed.

          Bake the cheesecake layer: Pour the cheesecake mixture over the pre-baked crust. Smooth the top with a spatula. Bake for 40-45 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.

            Prepare the whipped cream topping: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

              Assemble the dessert: Once the cheesecake is chilled and set, remove it from the baking pan using the overhanging parchment paper. Spread a generous layer of whipped cream on top and decorate with thin slices of fresh peaches.

                Cut and serve: Using a sharp knife, slice the cheesecake bars into squares. Serve chilled and enjoy!

                  Prep Time: 30 minutes | Total Time: 5 hours | Servings: 16