Peaches and Cream Cheesecake Bars
Peaches and Cream Cheesecake Bars are a delightful dessert that combines the rich, creamy taste of cheesecake with the sweet and tangy flavors of peach pie filling. These bars are perfect for any occasion, whether it’s a family gathering, a potluck, or simply a treat for yourself. With a buttery base, a luscious cheesecake layer, and a sweet glaze to top it all off, these bars are as delicious as they are visually stunning. In this article, we’ll walk you through everything you need to know to make these delectable bars. From the ingredients list to step-by-step instructions, we’ll cover it all. Plus, we’ll include some tips, variations, and frequently asked questions to ensure your baking experience is smooth and enjoyable.
Ingredients
For the Bars: 1 cup unsalted butter, softened 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon salt 1 (21 oz) can peach pie filling
For the Cheesecake Layer: 1 (8 oz) block cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 1 egg
For the Glaze: 1 cup powdered sugar 2 tablespoons milk 1 teaspoon almond extract
Step-by-Step Directions
Preheat Your Oven Start by preheating your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray to ensure easy removal of the bars later.
Prepare the Bar Base In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract. In a separate bowl, combine the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Divide the batter in half. Spread one-half of the batter evenly into the prepared baking pan.
Make the Cheesecake Layer In a medium-sized bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and egg, mixing until fully incorporated. Spread this cheesecake mixture evenly over the batter layer in the pan.
Add the Peach Filling Carefully spread the peach pie filling over the cheesecake layer. Distribute it evenly to ensure each bite has a burst of fruity flavor.
Top with Remaining Batter Drop spoonfuls of the remaining batter over the peach filling. It’s okay if it doesn’t completely cover the peach layer—the batter will spread as it bakes, creating a beautiful marbled effect.
Bake to Perfection Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is lightly golden-brown and the edges pull slightly away from the sides of the pan. Remove from the oven and allow the bars to cool completely in the pan before proceeding to the glaze.
Make and Apply the Glaze In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled bars in a decorative pattern. Let the glaze set for about 10 minutes before cutting the bars into squares.
Serving and Storing Tips
Serving Suggestions Serve the bars as-is for a sweet treat. Pair them with a scoop of vanilla ice cream for an extra indulgent dessert. Garnish with fresh peach slices or a dollop of whipped cream for a fancy presentation.
Storing the Bars Store the bars in an airtight container in the refrigerator for up to 5 days. If you’re making these in advance, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Tips and Variations
Tips for Success Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother texture. Don’t Overmix: Overmixing the batter can result in dense bars. Mix just until the ingredients are combined. Cool Completely: Allow the bars to cool completely before applying the glaze to prevent it from melting.
Variations Berry Twist: Substitute the peach pie filling with blueberry or cherry pie filling for a different flavor. Nutty Delight: Add chopped pecans or almonds to the batter for a crunchy texture. Spiced Version: Sprinkle a bit of cinnamon or nutmeg into the cheesecake layer for a warm, spiced note.
Frequently Asked Questions (FAQ)
Can I use fresh peaches instead of peach pie filling? Yes! If you prefer fresh peaches, peel and slice 3-4 ripe peaches. Cook them with 1/4 cup sugar and 1 tablespoon cornstarch over medium heat until thickened, then use as a substitute for the pie filling.
What if I don’t have almond extract for the glaze? You can replace the almond extract with vanilla extract or leave it out entirely for a simpler glaze.
Can I make this recipe gluten-free? Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients are gluten-free as well.
How do I know when the bars are done baking? The bars are done when the top is lightly golden-brown, and the edges start to pull away from the sides of the pan. A toothpick inserted into the batter should come out mostly clean.
Can I double the recipe? Yes, you can double the recipe and bake it in two separate pans or a larger sheet pan. Adjust the baking time as needed.
With this comprehensive guide, you’re all set to bake a batch of mouthwatering Peaches and Cream Cheesecake Bars. Happy baking!