Creamy Peach Pie Bars
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they’re at their best when served slightly chilled.
- Total:
- Serves: 24 persons
Ingredients
- 5 ½cups/210 grams graham cracker crumbs (cinnamon flavor or regular)
- ⅓cup/48 grams pecans
- 6tablespoons/85 grams butter, melted and cooled
- Pinch of salt
- 2(8-ounce) packages cream cheese (1 pound/454 grams), softened
- ¾cup/180 grams heavy cream, at room temperature
- ½cup/100 grams granulated sugar, plus more as needed
- 3large eggs, at room temperature
- 1teaspoon finely grated lemon or lime zest
- 1teaspoon vanilla extract
- Pinch of salt
- 3cups/20 ounces sliced peaches, peeled or unpeeled as desired (3 to 4 peaches)
- 2teaspoons fresh lemon or lime juice
Instructions
Step 1
Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.Step 2
Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.Step 3
Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.Step 4
Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.Step 5
Put the peaches into a medium pot and taste one. If it’s very sweet, add 1 tablespoon sugar. If it’s on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.Step 6
Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.