Peaches and Cream Cheesecake Bars
- Total:
- 4 hr 55 min
- Active:
- 25 min
- Yield:
- 24 bars
- Level:
- Easy
Ingredients
- Nonstick cooking spray
- 1 cup almonds, finely chopped
- 1 cup graham cracker crumbs
- 1/3 cup unsalted butter, melted
- Two 8-ounce packages cream cheese, softened at room temperature
- 2 large eggs
- One 14-ounce can sweetened condensed milk
- 1/4 cup lemon juice
- 1/2 teaspoon almond extract
- 2 1/2 tablespoons all-purpose flour
- One 8.75-ounce can peaches, drained
Directions
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with nonstick cooking spray.
In a mixing bowl, combine the almonds, graham cracker crumbs and butter with fork until fully incorporated. 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 eggs, sweetened condensed milk, lemon juice, almond extract and flour. Mix until fully combined. Reserve a heaping tablespoon of batter and pour the rest over the graham cracker crust.
In a mini food processor or blender, puree the peaches along with the reserved tablespoon of batter until completely smooth. Using a tablespoon, drop spoonfuls of the peach mixture over the top of the cream cheese mixture. Using the tip of a butter knife, gently swirl the peaches through the filling to create a marbled look.
Bake until the center is set, about 30 minutes. Cool to room temperature before transferring to the refrigerator to chill throughout. Cut into bars and serve chilled.
Copyright 2014 Cooking Channel, LLC. All rights reserved.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
