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.
- Serves: 24 persons
- 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
Step 1Heat 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 2Prepare 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 3Bake 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 4Make 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 5Put 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 6Bake 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.