Peaches Cream Cheese Bars Recipes

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACHES AND CREAM PIE BARS

Steps:

• Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
• In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
• In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
• Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9x13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
• Bake at 350 for 25-30 (If using a 9x13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
• I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.

PEACHES AND CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13x9-inch baking dish with nonstick cooking spray.
• Combine the cake mix, pecans, melted butter, almond extract and 1 egg, stirring well.
• Press into bottom of prepared pan.
• Combine cream cheese and remaining 2 eggs; beat until smooth.
• Gradually add confectioners' sugar, beating until smooth.
• Add peaches, stirring to combine.
• Spoon over cake mixture.
• Bake for 15 minutes.
• Reduce temperature to 300 degrees.
• Bake for 30 to 35 minutes longer, or until the center is set.
• Cool completely cut into squares.
• Sprinkle with chopped almonds.

PEACHES 'N' CREAM BARS

Steps:

• Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

PEACHES & CREAM CHEESE BARS

Steps:

• 1. Heat oven to 350. Set rack to middle of oven. Lightly spray a 9" x 13" baking pan w/ cooking spray, set aside. In a large bowl, w/ a good mixer, beat1 cup of the butter and 2 cups of the sugar until fluffy. Beat in 4 eggs and 1 tsp vanilla.
• 2. In food processor, measure out the flour and salt and put into processor bowl. Little by little, add the butter/sugar mix until combined, by pulsing in the processor. Spread 1/2 the batter in pan. In medium bowl, beat cream cheese, sugar, 1 tsp vanilla and 1 egg until creamy. Spread over batter in pan.
• 3. Spread the peaches over the cream cheese mix. Drop remaining batter, by the tablespoon, over cheese cake layer. I baked this for 45 mins but my daughter made it in her oven and it took only 30 , so bake until the top is light golden brown. If making the drizzle, in a small bowl, whisk together powdered sugar, milk and vanilla until combined. drizzle over cooled bars.

PEACHES AND CREAM BARS

Steps:

• For the bars: Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with cooking spray.
• Cream together butter and sugar in a stand-mixer until light and fluffy.
• Add eggs and vanilla extract; beat well.
• In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined.
• Take half of batter and spread into the bottom of the prepared pan.
• For the cheesecake layer: Beat cream cheese and sugar together.
• Add vanilla and egg and beat until thoroughly combined.
• Spread evenly over the pie batter layer.
• Spread peach pie filling over the cheesecake layer.
• Drop remaining pie batter over the pie filling. (It will spread as it bakes so don't worry if it doesn't cover all the pie filling)
• Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
• For the glaze: Once bars are cooled, mix together glaze ingredients and drizzle over the top.
• Cut into bars and serve!

PEACH CINNAMON OATMEAL CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil. 2
• . Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• . Add egg and vanilla extract and mix until well combined.
• . Combine flour, cinnamon, cornstarch and baking soda in a medium sized bowl.
• . Slowly add the flour mixture to butter mixture and mix until well combined.
• . Stir in the old fashioned oats. The dough will be thick. Set aside.
• . To make the cheesecake filling, beat the cream cheese, sugars and cinnamon together until smooth.
• . Add the egg and mix until well combined.
• . Press just over half of the cookie dough into the bottom of the pan.
• 0. Add a layer of slices peaches on top of the cookie dough
• 1. Spread the cheesecake mixture evenly over the peaches.
• 2. Crumble the remaining cookie dough on top of the cheesecake.
• 3. Bake for 29-32 minutes. Edges should be lightly browned and center may still be a bit jiggly but will firm as it cools.
• 4. Allow to cool completely in refrigerator before slicing. Store in covered container in refrigerator.

PEACHES AND CREAM BARS

Steps:

• Preheat oven to 375°F. Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly coat foil with cooking spray.
• In a food processor, combine 1 cup sugar and pecans. Pulse until nuts are finely ground. Add 1 cup flour, butter, salt and 1/2 tsp. vanilla. Pulse until the mixture is crumbly.
• Press half of the mixture (about 2 cups) evenly into the prepared pan.
• In a medium bowl, beat cream cheese with a mixer on medium for 30 seconds. Add 1/4 cup sugar, egg, 2 tsp. flour, and 1/2 tsp. vanilla. Beat until combined. Drop the mixture by spoonfuls onto the crust. Spread to an even layer. Top with peach preserves. Sprinkle remaining crust mixture over the top and spread to an even layer.
• Bake 30 to 35 minutes or until golden. Cool in pan on a wire rack. Use foil to lift uncut bars from pan. Cut into bars.

PEACHES AND CREAM CHEESECAKE BARS

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.

PEACHES & CREAM DESSERT BARS

Steps:

• Preheat oven to 350. Lightly spray a 9x13 pan with non-stick spray. Set aside.
• In a food processor, crush the cookies, pecans and sugar together. Stop to pour in the melted butter. Pulse a few more times to combine. Pour out into the prepared pan. Press crust mixture firmly and evenly into the bottom of the pan. Bake at 350 for 5-7 minutes just to set the crust. Remove from oven and let cool.
• For the cream cheese layer, cream together the cream cheese, powdered sugar and milk until smooth. Fold in the thawed whipped topping. Spread over the bottom crust. Place in refrigerator while making the second layer.
• For the peach layer, peel and cut fresh or canned peaches into chunks. Add the peach chunks to the top of the cream cheese layer. Mix the pudding mix and milk. Pour over the top of the peaches.
• Top with the remaining container of frozen whipped topping and sprinkle with the toasted pecans. Refrigerate for at least 2 hours before serving for the dessert to set-up.
• Slice and top with additional peach slices if desired.