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If you're in search of a dessert that perfectly marries the rich creaminess of cheesecake with the sweet, juicy flavor of fresh peaches, look no further than Peaches and Cream Cheesecake Bars. This delightful treat captures the essence of summer, showcasing ripe peaches in a luscious cheesecake filling atop a buttery graham cracker crust. The appeal of this dessert lies not only in its mouthwatering taste but also in its stunning presentation and ease of preparation, making it a favorite among home bakers and dessert enthusiasts alike.

Peaches and Cream Cheesecake Bars

Indulge in the taste of summer with these Peaches and Cream Cheesecake Bars! Made with a buttery graham cracker crust, a creamy cheesecake filling, and fresh peaches, this dessert is a perfect balance of flavors. The vibrant peaches add a sweet burst in every bite, while the whipped cream topping makes it irresistible. Ideal for gatherings or a sweet treat at home, this recipe is easy to make and destined to impress! Enjoy your homemade bliss!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

¾ cup powdered sugar

1 teaspoon vanilla extract

2 large eggs

2 cups fresh peaches, peeled and diced (about 3 medium peaches)

¾ cup heavy cream

1 tablespoon lemon juice

¼ teaspoon cinnamon (optional)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9x9-inch baking dish lined with parchment paper. Bake for 10 minutes, then allow to cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

      Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Avoid overmixing to maintain a smooth texture.

        Prepare the Peaches: In a separate bowl, toss the diced peaches with lemon juice and cinnamon (if using) to prevent browning and enhance flavor. Gently fold half of the peaches into the cheesecake mixture.

          Assemble: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Drop spoonfuls of the remaining peach mixture over the top of the cheesecake, swirling gently to create a marbled effect.

            Bake: Bake in the preheated oven for 35-40 minutes or until the center is set and only slightly jiggly. The edges should be lightly golden.

              Cool Down: Once baked, remove from the oven and let it cool at room temperature for about 1 hour. Then cover and refrigerate for at least 4 hours, or overnight for best results.

                Prepare the Cream Topping: Just before serving, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake bars.

                  Serve: Cut into squares, serve chilled, and enjoy your delightful peaches and cream cheesecake bars! Optionally, garnish with fresh peach slices or a drizzle of honey for extra flair.

                    Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 bars