Enjoy making these easy fresh ginger peach cheesecake bars with seasonal fruit that has the best flavor. Large enough to cut into 24 portions so everyone can have at least one if not two servings.
There's nothing like the taste of fresh peaches in the summer. While we were vacationing at the beach I made ginger peach cheesecake bars for my family. There were 17 of us so making this recipe in a jelly roll pan ensured that there was enough for everyone.
I knew I wanted to make something with the fresh peaches that we bought at the farmer's market and my daughter requested cheesecake so that's the basis for this recipe.
Peaches are in season as early as May in southern areas of the US. They are definitely one of my favorite summer fruits. So sweet with a tangy tartness that works well with a little grated fresh ginger root.
Since I was at home I used a ziplock bag and a heavy glass measuring cup to crush up the graham crackers for the crust. No need for a food processor. If you look around I'm sure that you can find all kinds of things that would help with this task. It's also a good one to give the kids and let them get involved.
As I mentioned I made this cheesecake in a large pan so that I could serve our big group. However, you could use a different pan but you may need to increase the cooking time.
A nice layer of cheesecake filling goes on top.
Following by the delicious fruit topping.
Tips for Making this Ginger Peach Cheesecake Bar Recipe
- Buy very ripe peaches or buy them ahead so that they are nice and juicy.
- Leave the skin on. Peach skin is fairly thin. If you were using a fruit with thicker skin I would recommend peeling it first.
- To determine if the cheesecake is done give it the jiggle test. You want the cheesecake to be firm but have a slight bit of movement when you gently shake it back and forth.
Options and Substitutions
- Use different fruit with this recipe. Fresh plums, apricots and nectarines would be good choices.
- Make a cookie crumb crust instead of graham crackers. Vanilla wafer cookies are great for cheesecake crusts.
- Skip the sour cream and increase the cream cheese by 4 oz for a more dense cheesecake.
Compared to traditional cheesecake these bars have a more even ratio of cheese to fruit topping. I really like that option, but if you are a true cheesecake lover you may want to experiment with a smaller pan.
Serve it with a side of vanilla ice cream or whip cream on top if you want, but it really doesn't need it.
Fresh Peach Cheesecake Bars
- 2 cups of graham cracker crumbs
- 1/4 cup granulated sugar
- 8 tablespoons of butter melted 1 stick
- 1/4 teaspoon salt
- 3 - 8 ounce packages of cream cheese softened
- 1 cup granulated sugar
- 1 cup of sour cream
- 3 eggs
- 1 tablespoon of grated fresh ginger
- 1 teaspoon of vanilla extract
- 4 cups of diced fresh peaches about 8-10
- 1/4 teaspoon ground cinnamon
- Juice of one lemon
- 1 teaspoon granulated sugar
- Wash and remove peach flesh from the seeds and chop them into small pieces.
- Combine peaches with sugar, lemon juice, and cinnamon in a large bowl and set aside.
- Next make the crust by combining graham cracker crumbs with sugar, butter, and salt.
- Press the graham cracker mixture into a jelly roll pan.
- Bake at 350 degrees for 10 minutes. Let cool.
- Mix the cream cheese and sugar in another bowl. Then add the eggs one at a time. Then add the sour cream and vanilla and mix well.
- Pour cream cheese mixture evenly over the graham cracker crust.
- Bake the cheesecake in a 350 degree oven for 25 minutes. Until it is set but still slightly jiggles.
- Remove and allow to cool.
- Top with peaches. Cut into bars and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.