PEACHY CHEESECAKE SQUARES
This dessert makes GREAT use of all the fresh peaches you find at the end of summer. And it's a nice change from the traditional peach cobbler. I brought this to a church bakesale/social and it was a big hit. I found this recipe in a catalog for Penzey's spices under their section for cinnamon.
Provided by Kozmic Blues
Categories Bar Cookie
Time 1h
Yield 20 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
- In a large bowl, sift flour and powdered sugar.
- Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
- I use my hands, as I do not have a food processor.
- Remove two cups of the flour/sugar mixture to use later for the topping.
- Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
- Bake crust in 350 degree oven for 15 minutes.
- While crust bakes, beat the cream cheese until fluffy.
- Pour in condensed milk and beat until smooth.
- Add egg and vanilla and mix well.
- When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
- Any peach juice can be added on top as well.
- Next, pour the cream cheese mixture over the peaches.
- I try and smooth over any peaches that might be"poking" up throught the cream.
- Now sprinkle the reserved flour/ sugar mixture over the cream filling.
- I use a fork to break up any chunks, so the crust lies evenly.
- Bake in the oven for 30-35 minutes.
- Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
- It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
- Please store leftovers in the refrigerator.
PEACH COBBLER CHEESECAKE BARS
Peach cobbler and cheesecake is an extraordinary combination. The peaches are bursting with sweet, fresh flavor, and the cheesecake filling is creamy and luscious. Together, they are divine!
Provided by lutzflcat
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
- Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
- Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
- Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.
Nutrition Facts : Calories 196.8 calories, Carbohydrate 24.3 g, Cholesterol 34.6 mg, Fat 9.6 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 161.2 mg, Sugar 14.6 g
PEACHES AND CREAM CHEESECAKE BARS
Canned peaches are picked and packed at the peak of ripeness, sealing in their freshness, flavor and nutrition, making them the star of this easy-to-make, delectable dessert.
Provided by Kelsey Nixon
Categories dessert
Time 40m
Yield 36 Bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F. Spray a 9x13-inch pan with non-stick spray.
- In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan.
- Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust.
- In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look.
- Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.
PEACHY SUMMER CHEESECAKE
This is a cool, always refreshing dessert that is fancy enough to take to a gathering. You can make this ahead of time and freeze it. Make sure you cover it well in an airtight container and add the peaches only after the cheesecake thaws. -Joan Engelhardt, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 2h55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up pieces lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack., Grease a 6-in. springform pan; place on a double thickness of heavy-duty foil (about 12 in. square). Wrap securely around pan., In a large bowl, beat cream cheeses and sugar until smooth. Beat in sour cream, apple juice, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Center pan on foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels. Cook, covered, on low 2-1/2 hours., Turn off slow cooker, but do not remove lid. Let stand 1 hour. Remove springform pan from slow cooker; remove foil from pan. Cool cheesecake on a wire rack 1 hour., Loosen sides from pan with a knife. Refrigerate overnight, covering when cooled. To serve, remove rim from springform pan. Serve with peaches.
Nutrition Facts : Calories 268 calories, Fat 12g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 342mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 12g protein.
PEACH CHEESECAKE BARS
These disappear fast - especially now with fresh peaches. In winter, tinned peaches may be used, or even apricots.
Provided by evelynathens
Categories Bar Cookie
Time 40m
Yield 36 bars
Number Of Ingredients 18
Steps:
- Butter a 13 X 9 X 2 inch pan.
- For base layer: Sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed.
- Add egg and blend well.
- Pat evenly onto bottom of prepared pan.
- Preheat oven to 350 degrees F. Bake crust 10 minutes while preparing filling.
- Make cheesecake layer: Beat cheese, sugar and vanilla until combined well.
- Add egg, juice, flour and salt; beat until smooth.
- Spread evenly over crust.
- Arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden.
- Let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.
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