Ingredients for Peach Cheesecake Bars
- Graham Cracker Crumbs
- All Purpose Flour
- ¼ cup granulated sugar (crust) + ¾ cup granulated sugar (filling)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- Lemon Zest
- Pinch of salt (crust & filling)
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg (crust) + 2 large eggs (filling)
- Cream Cheese
- 1 teaspoon vanilla extract
- Lemon Juice
- 3-4 cups sliced fresh peaches (or canned, drained)
- Powdered sugar, for dusting
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How to Make Peach Cheesecake Bars
- Preheat oven to 350°F (175°C). Grease and flour a 13x9x2 inch baking pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, 1 tablespoon lemon zest, and a pinch of salt.
- Add ½ cup (1 stick) melted unsalted butter and mix with a fork until evenly moistened.
- Beat in 1 large egg until well combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes.
- **Make the cheesecake filling:** In a large bowl, beat 16 ounces cream cheese (softened), ¾ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 2 large eggs one at a time, then stir in ¼ cup peach juice (from canned peaches if using), 2 tablespoons all-purpose flour, and a pinch of salt until just combined. Do not overmix.
- Spread the filling evenly over the baked crust.
- Arrange 3-4 cups sliced fresh peaches (or canned, drained) symmetrically on top of the filling.
- Bake for 20-25 minutes, or until the filling is set around the edges and the top is lightly golden.
- Let cool completely on a wire rack before sprinkling with powdered sugar and cutting into bars (approximately 3x1 inch).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
10g
Carbs
2g
