Name: No-Bake Peach Pie Cheesecake Bars
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT8H50M0.000S
Yield: 12 servings
Ingredients: 18 whole graham crackers; 1/4 cup granulated sugar; Pinch kosher salt (see Cook’s Note); 10 tablespoons unsalted butter, melted; 2 pounds frozen sliced peaches; 3/4 cup light brown sugar; 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1 tablespoon lemon juice; 1/2 teaspoon kosher salt (see Cook’s Note); 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; Three 8-ounce packages cream cheese, at room temperature; 1 1/2 cups sour cream, at room temperature; 1 1/2 cups confectioners’ sugar; 1 tablespoon lemon juice; 1 teaspoon kosher salt (see Cook’s Note); 1 teaspoon vanilla extract; One 1/4-ounce envelope powdered gelatin; 1/4 cup hot water

Directions

For the graham cracker crust: Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan with parchment paper, allowing some overhang to easily remove the finished bars from the pan.
To a food processor, add the graham crackers, granulated sugar and salt, then pulse until the graham crackers are broken down into crumbs. Stream in the melted butter, pulsing, until the graham crackers are fully coated in the butter. Transfer to the baking dish and press firmly into an even layer. Bake until lightly golden brown, about 10 minutes. Remove and let cool completely.
For the peach topping: Combine the peaches, sugars, cornstarch, lemon juice, salt, vanilla and cinnamon in a medium saucepan. Cook over medium-low heat, stirring frequently, until the peaches have softened and are slightly broken down but still chunky, 20 to 25 minutes. Remove the mixture from the pan and let cool to room temperature.
For the cheesecake filling: Using a large bowl and hand mixer or a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream at medium speed for 2 minutes. Add the confectioners’ sugar, lemon juice, salt and vanilla and beat on medium-high speed, scraping down the sides of the bowl as needed, for another 3 to 4 minutes. The finished filling should be smooth, fluffy and well combined. In a small bowl, combine the gelatin and hot water and allow to bloom for 5 minutes. Add the bloomed gelatin to the cheesecake mixture and beat until incorporated, an additional minute.
Spread the mixture evenly over the cooled crust, then place in the refrigerator until set, about 1 hour. Carefully top with the cooled peach mixture and spread over the entire surface. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
To serve, pull out of the baking pan and place on a large cutting board. Using a large knife, cut into 12 equal bars.

Cook’s Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.

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