Peaches and Cream Cheesecake Bars
Sponsor Recipe By Kelsey Nixon for Cans Get You Cooking™
Canned peaches are the star of this easy-to-make, delectable dessert. Picked and packed at the peak of ripeness, their freshness, flavor[ and nutrition are sealed in - and they're in-season year round.]
- 1 cup almonds, finely chopped
- 1 cup graham cracker crumbs
- 1/3 cup unsalted butter, softened
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz. can) sweetened condensed milk
- 2 large eggs
- 1/4 cup lemon juice
- 1/2 teaspoon almond extract
- 2 1/2 tablespoons all-purpose flour
- 1 (8.75 oz. can) peaches, drained
- pinch of salt
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.
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