Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Watch how to make this recipe.
Peaches and Cream Cheesecake Bars
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- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 36 Bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 98
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 62 mg
Canned peaches are picked and packed at the peak of ripeness, sealing in their freshness, flavor and nutrition, making them the star of this easy-to-make, delectable dessert.
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 36 Bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 98
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 29 mg
- Sodium
- 62 mg
Ingredients
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Directions
- 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.
