Peach Cheesecake Cookie Bars
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Peach Cheesecake Cookie Bars. A super easy dessert idea when you don't want a full cheesecake or freeze them as cookie bars to enjoy a few at a time.
Peach Cheesecake Cookie Bars. Mid September and the last of the Niagara summer peaches have slowed to a trickle in our local supermarkets.
This recipe serves as a last hurrah to my favourite summer fruit. I took the final few in the basket to make these super simple but super delicious Peach Cheesecake Cookie Bars.
My idea was to use fresh fruit instead of cookie dough in our very popular recipe for Chocolate Chip Cookie Dough Cheesecake Bars and it turned out very well indeed. Fresh cherries would also make another delicious Cherry Cheesecake version.
Fresh apricots or nectarines ar good choices too. I also plan on trying them with blueberries while there are still some fresh available.
I also would not hesitate to use frozen fruit at any point in the year for this recipe.
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Peach Cheesecake Cookie Bars - a super easy dessert idea when you don't want a full cheesecake or freeze them as cookie bars to enjoy a few at a time.
Ingredients
For the Graham Crumb Base Layer
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoon sugar
For the Cheesecake Center Layer
- 1 cup cream cheese, that's an 8 ounce package
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups diced peaches, diced small
- 2 tablespoon sugar, for top, optional
Instructions
To Prepare the Crumb Base
- Mix together the graham crumbs, melted butter and sugar.
- Press firmly into the bottom of a greased or parchment paper lined 9x9 inch baking pan. Bake for 5 minutes at 325 degrees F.
To Prepare the Cheesecake Center Layer
- Cream together the cream cheese and sugar very well.
- Add the egg and vanilla and mix until well blended.
- Spread evenly over the graham crumb crust.
- Sprinkle the peaches evenly over the cream cheese layer, then sprinkle the surface with the white sugar.
- Bake at 325 degrees F for 30-35 minutes.
- Cool completely in the pan before cutting into squares or bars.
- Store in an airtight container in the fridge if you are not freezing these cookie bars.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
I made these Peach Cheesecake Cookie Bars, they are to die for, I couldn't stop eating them. I would give it 5 stars.
Rare they made with can peaches or fresh peaches
Fresh in season but I would use a good quality canned too.
Hi
Can u used can peaches ?
Why do it have to be bake ?
If the graham crumbs are bake then why do u have to bake the filling ? Oo
Because this is not an unbaked cheesecake,. Notice there is egg in the batter. That had to be baked. There is an unbaked cheesecake here that is similar to this one if you search for it.
If I'm going to freeze the bars, do I cut them into bars and then freeze individually? To serve from frozen, just let thaw for a bit?
That's right!