Peach Cheesecake Bars

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Dannielle Lalonde
Recipe by  Dannielle Lalonde

“These are easy yet elegant bars, perfect for a dinner party or social gathering.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl mix together the flour sugar and salt. Cut in the butter until the mixture is fine and crumbly. Stir in 1/3 cup corn syrup until a dough forms. Press into the bottom of the prepared pan.
  3. In another bowl, beat cream cheese and eggs using an electric mixer, until smooth and creamy. Mix in 1 cup corn syrup and vanilla until well blended. Spread evenly over the crust.
  4. Bake for 35 to 40 minutes in the preheated oven, until the edges are light brown. Remove from the oven and spread peach preserves over the hot filling immediately. Chill for at least 3 hours before cutting into small squares.

Share It

Reviews (5)

Rate This Recipe


ABSOLUTELY AWEFUL! I love peaches and I love cheesecake. This sounded like a great recipe to try. The dough was too thick, the filling too thin and absolutely tasteless! What a waste of perfectly good ingredients. I made the mistake of making this for a party that I was having. It was an absolute embarrassment to me to have made this recipe!



I haven't made this recipe, but a peach cheesecake bar sounds like it would be good. I have never seen any cheescake recipe that called for corn syrup for the sweetener and I think I'd try a half a cup of granulated white sugar instead in the filling for this. I don't much see the point of corn syrup in the crust either. Maybe the recipe orignally was published by Karo or something!



for LYNN-BOB, a good idea to improve this recipe is to use 3 8oz cream cheese instead of 2, use graham crust and thinly drizzle with chocolate fudge.

More Reviews

Similar Recipes

Cheesecake Bars

Cheesecake Bars

Cheesecake Lemon Bars

Cheesecake Lemon Bars

Mocha Cheesecake Brownie Bars

Mocha Cheesecake Brownie Bars

White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars

Apple Cheesecake Bars with Sea Salt Caramel Sauce

Apple Cheesecake Bars with Sea Salt Caramel Sauce

Perfect Pumpkin Cheesecake Bars

Perfect Pumpkin Cheesecake Bars


Amount Per Serving (64 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Cheesecake Lemon Bars


next recipe:

Yummy Pumpkin Cheesecake Bars