Peach Praline Cheesecake Bars

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Peach Praline Cheesecake Bars

I’m kissing-up to summer with Peach Praline Cheesecake Bars, just not ready to let it go.

Peach Praline Cheesecake Bars | cheerykitchen.com
My favorite seasonal fruit is peaches.  I feel an urgency to use them every way possible, in the fleeting summer days to come.  I am planning ahead, freezing ripe sliced peaches for winter fruit cup, cakes, pies, preserves and smoothies.

Idaho Peaches | cheerykitchen.com

For today, I just wanted a peachy, pecan, cheesecake bar…We love peaches and pralines, we love cheesecake–why not enjoy all in each bite?

Begin by making a batch of fresh peach preserves and a batch of praline pecan brittle, (recipes below).  Mix a cookie crust and pat it into a 9×13-inch pan.

Sugar Cookie Dough Crust | cheerykitchen.com

Mix cheesecake filling.  Pour over crust.  Drop dollops of peach preserves on filling and swirl together.

Peach Praline Cheesecake Bars | cheerykitchen.com

Bake for 30-35 minutes.  Top with praline pecan brittle and chill for at least 3 hours before cutting and serving.  Cut into bars and store in the refrigerator.

Peach Praline Cheesecake Bars | cheerykitchen.com
5 from 1 reviews
Peach Praline Cheesecake Bars
 
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Ingredients
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
Instructions
  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.
Peach Preserves | cheerykitchen.com

Praline Pecans | cheerykitchen.com

Enjoy…

 

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About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

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11 Comments

  1. Maija-Liisa
    Maija-Liisa on September 5, 2013 at 8:56 am

    They look just peachy keen. Can hardly wait to try them.

    Reply
  2. Pondside
    Pondside on September 5, 2013 at 1:48 pm

    This makes me think of summer days, so recently enjoyed!

    Reply
    • renée @ Singing With Birds
      renée @ Singing With Birds on September 5, 2013 at 5:07 pm

      I am going to celebrate the last 17 days of summer while I still can. Good thing I love Fall too. Thanks Pondside…

      Reply
  3. bj
    bj on September 5, 2013 at 5:14 pm

    OOO, I was needing a really GREAT dessert to take to our home fellowship group on Sunday. This is PERFECT !
    I hope I can make mine as pretty as yours.
    xo bj

    Reply
  5. Jacqueline
    Jacqueline on September 6, 2013 at 3:02 am

    I am the same! They are amazing, unless you get a woody, tasteless one from the store. Our neighbor has an orchard and she brought us a case. We have enjoyed crepes with them and I almost made some cookies with them today. Maybe tomorrow. They are absolutely fabulous!

    Reply
  7. Red Couch Recipes
    Red Couch Recipes on September 7, 2013 at 11:36 pm

    Renee, these look so yummy. I bought a bushel of peaches and froze a bunch of peaches. The ones in the store have not been good. Wish I could step in the photo and try it. Joni

    Reply
  8. Julie
    Julie on September 11, 2013 at 2:43 am

    I have peaches in the fridge and was just wondering what to make. Thanks for the great recipe. Hope all is well in your world!!!

    Reply

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