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Category: Bars
Prep Time: Cook Time: Total Time:
Base
1/2 cup granulated sugar
1/2 teaspoon baking powder
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 egg
Cheesecake
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups peach pie filling (homemade or canned)
For the base
Preheat the oven to 375F degrees. Line an 8×8 pan with parchment paper.
In a medium bowl, mix together sugar, flour, baking powder, cinnamon, and salt. With a pastry cutter or two forks, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
For the cheesecake
In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg and vanilla. Pour over the base layer. Top with the peach pie filling.
Bake 38-40 minutes or until the top is slightly brown and looks set when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers for up to one week.
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Peach Cheesecake Crumb Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
Base
1/2 cup granulated sugar
1/2 teaspoon baking powder
1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 egg
Cheesecake
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups peach pie filling (homemade or canned)
For the base
Preheat the oven to 375F degrees. Line an 8×8 pan with parchment paper.
In a medium bowl, mix together sugar, flour, baking powder, cinnamon, and salt. With a pastry cutter or two forks, cut in the butter until the pieces look like pebbles then cut in the egg. Dough will be crumbly. Reserve 1/2 cup for the topping and pat the rest into the bottom of the pan.
For the cheesecake
In a large mixing bowl, beat together the cream cheese and sugar until smooth. Beat in the egg and vanilla. Pour over the base layer. Top with the peach pie filling.
Bake 38-40 minutes or until the top is slightly brown and looks set when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers for up to one week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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