Favourite Peaches & Cream Cheesecake

Peaches and cream cheesecake bars hit the sweet spot between coffee cake and cheesecake. Vanilla pudding mix in the cake batter gives the base a tender, almost buttery crumb that holds up under the cream cheese topping. Canned peaches go on top of the batter before baking, and the cream cheese layer dollops over them, half-sinking into the fruit as it bakes.

Using pudding mix in the batter is the small move that elevates this from a generic snack cake. The cornstarch in the pudding gives a softer crumb, and the vanilla in the mix amps up the overall flavor. Use cook-and-serve, not instant, instant has different starches that don’t bake the same.

Reserving the peach syrup is critical, the recipe uses 6 tablespoons of it in the cream cheese topping. The syrup thins the cream cheese to a spoonable consistency and adds peach flavor that wouldn’t come through with milk or water. Don’t drain the peaches into the sink.

Cinnamon sugar on top is the finishing detail. Two tablespoons of sugar mixed with a teaspoon of cinnamon creates a sparkly, crackly crust that contrasts the soft cream cheese and tender cake underneath.

Chill before serving. Warm cheesecake bars are good, but the cream cheese fully sets and the flavors meld after a few hours in the fridge. Cuts cleaner cold too.

Pro Tips

• Use room-temperature cream cheese for a smooth topping. Cold cream cheese stays lumpy no matter how long you beat it.
• Drain the peaches well before placing on the batter; excess liquid makes the bottom soggy.
• Test for doneness with a toothpick in the cake portion (not the cream cheese). The cream cheese stays slightly jiggly even when the cake is set.
• Cut into bars only after fully chilled, ideally 4 hours minimum.

Variations

• Swap canned peaches for fresh sliced peaches in summer (about 2 cups), reduce baking time slightly.
• Use canned pears or apricots in place of peaches.
• Add a streusel topping of brown sugar, butter, and pecans on the cream cheese before baking for extra crunch.