Prep 20 mins
Cook 20 mins
These disappear fast - especially now with fresh peaches. In winter, tinned peaches may be used, or even apricots.
- 3⁄4 cup graham cracker crumbs
- 1⁄2 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon cinnamon (or more)
- 1⁄2 teaspoon lemon zest (optional)
- 1⁄4 teaspoon salt
- 1⁄4 cup butter, melted
- 1 large egg, beaten
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 large egg, room temperature
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour
- 1⁄8 teaspoon salt
- 2 -3 peaches, peeled and sliced thin
- 1 tablespoon icing sugar (or more)
- 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.
Not sure what I did wrong but the crust didn't work out. Stuck to the pan and was kind of gooey. Made double cheesecake layer. Forgot the sugar dusting and it needed the extra sweetness
Went looking for a recipe with cheesecake bars in mind, and this one caught my eye because I love peaches. I took the suggestion of doubling the cheesecake layer (one can never have too much cheesecake!), and I was glad I did. I actually was worried that the cheesecake part wasn't going to be sweet enough because it wasn't very sweet before it was baked, but it tasted just fine in the finished product. I added a tsp. of ground ginger to the crust mixture because I thought it would be a nice addition (it was), and I used canned peaches (one large can) because that's what I had on hand. I grabbed the pan as I was rushing out the door to go to work, so I forgot about sprinkling it with the powdered sugar. I thought it looked a little plain naked, so I went for desperation measures: I stopped at Mobil-on-The-Run near work and picked up a can of vanilla frosting so I could nuke-and-drizzle when I got to work (the store had powdered sugar, but I wouldn't have had anything to sift it with at work). It wasn't as visually attractive as the powdered sugar probably would have been, but the flavor was pretty good (a bit more peaches-and-cream). I will definitely have to try this again when fresh peaches are in season. Thanks for posting!
These tasted good but the cheesecake layer was too thin. Next time I will double the ammount of cheesecake