Nearly No-Bake Peach Cheesecake Bars
The problem with going to the grocery store when you're hungry is that you can spend $100 on ketchup, Mini Wheats, and cream cheese and have absolutely no idea what you plan to do with them. But wait! The Mini Wheats were for the kid! I can't take the blame for that part because she most definitely asked me to buy them. But the cream cheese? I dunno what I was thinking. Maybe I subconsciously wanted cheesecake that day?
Definitely.
Regardless, a few weeks ago I bought four boxes of cream cheese. Then a few days later I bought ten pounds of peaches. Clearly my subconscious was telling me to throw them at each other and see what would happen.
This was the result.
I've made it a few more times since then. It's most definitely a winning recipe. MOST DEFINITELY. There are three steps involved--make the crust, make the filling, and make the peach topping. If you're in a hurry, start by making the peach topping so that it has time to cool as you take care of the other two steps.
Peach Nearly No-Bake Peach Cheesecake Bars
Graham Cracker Crust
1/2 cup butter, melted
2 cups graham cracker crumbs
2 tablespoons white sugar
Cheesecake Filling
3 8-ounce packages cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
Peach Topping
6-8 medium peaches, skinned and sliced (approximately 4 cups)
1/2 cup butter
1/2 cup brown sugar
1 shot dark rum
1/2 teaspoon cinnamon
1 teaspoon cornstarch
Graham Cracker Crust: Preheat oven to 350 degrees. Combine the melted butter, graham cracker crumbs, and sugar. Press into bottom of 9" x 13" glass pan. Bake at 350 degrees for 10 minutes. Set aside and allow to cool. (I usually put it in the fridge to speed things along.)
Cheesecake Filling: In a medium mixing bowl, combine the cream cheese, sugar, and vanilla extract. Use a mixer to combine the ingredients.
Spread the cheesecake filling over the cooled crust. It doesn't need to be perfect.
Peach Topping: Melt the butter in a large skillet over medium heat. Add the brown sugar and stir until well mixed. Next add the rum, cinnamon, cornstarch, and peaches. Allow to simmer until the liquid thickens, approximately 7-10 minutes. Set aside and allow to cool.
Beware small children who may try to steal your peaches.
Once the peach topping is cool, spread it over top of the cheesecake filling.
If you're going to try to take photographs of your creation, beware. Small children may lurk.
They aren't exactly the most patient of creatures.
But they will make up for their impatience by repeatedly telling you it's the "best peach stuff EVER!!!!!"
Recipe
