Best Creamy Layered Peach Squares Recipes

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CREAMY PEACH PIE BARS



Creamy Peach Pie Bars image

With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they're at their best when served slightly chilled.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 3h30m

Yield 24 bars

Number Of Ingredients 13

1½ cups/210 grams graham cracker crumbs (cinnamon flavor or regular)
1/3 cup/48 grams pecans
6 tablespoons/85 grams butter, melted and cooled
Pinch of salt
2 (8-ounce) packages cream cheese (1 pound/454 grams), softened
3/4 cup/180 grams heavy cream, at room temperature
1/2 cup/100 grams granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups/20 ounces sliced peaches, peeled or unpeeled as desired (3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
  • Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
  • Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
  • Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

PEACHES 'N' CREAM BARS



Peaches 'n' Cream Bars image

For a new spin on peach pie, try these easy-to-love bars. The mellow fruit flavor really comes through. -Hubert Scott, Cockeysville, Maryland

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

1 tube (8 ounces) refrigerated seamless dough sheet
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/4 teaspoon almond extract
1 can (21 ounces) peach pie filling
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter
1/2 cup sliced almonds

Steps:

  • Preheat oven to 375°. Unroll dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13x9-in. baking pan. Bake 5 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer., In a small bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds; sprinkle over peach filling., Bake 25-28 minutes or until edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Nutrition Facts :

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