Peach Praline Cheesecake Bars
For Crust:
  • ¼ cup butter, softened
  • ⅓ cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 box (3.4 ounces) instant vanilla pudding mix (not sugar-free)
  • 1 cup flour
For Filling:
  • ¼ cup butter, melted
  • 1 teaspoons vanilla
  • 1 eggs plus 3 egg yolks
  • 2 packages (8 ounce) cream cheese, softened
  • ½ cup sour cream or plain Greek Yogurt
  • ½ cup sugar
Peach Preserves
  • 3 cups peaches, peeled and chopped
  • ½ cup sugar
  • 1 teaspoon lemon juice
For Praline Pecan Brittle:
  • 1 cup sugar
  • 2 Tablespoons butter
  • 1 cup chopped pecans
  1. Heat oven to 350 degrees. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, mix butter, sugars, egg, vanilla extract, baking soda pudding mix and flour, until soft dough forms. Press dough in bottom and ½ inch up sides of pan.
  2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 teaspoon vanilla vanilla; beat until smooth. Spread over crust in pan. Drop peach preserves by teaspoons over cheesecake layer. Swirl through batter.
  3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with praline pecan brittle. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Peach Preserves:
  1. Place peaches in a saucepan. Add sugar and lemon juice. Stir to dissolve sugar, bring to a boil. Use a potato masher to crush peaches, (do not puree). Reduce heat to simmer and cook until thick, approximately 5 to 10 minutes. Remove from heat, cool; store in refrigerator.
For Pecan Praline Topping:
  1. Quickly spread mixture evenly over prepared cookie sheet (candy hardens very fast). Cool completely. Break into tiny pieces. Makes about 2 cups.
Recipe by Cheery Kitchen at