Peach Cinnamon Oatmeal Cheesecake Bars Recipes

PEACH CINNAMON OATMEAL CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (176°C) and line a 9 inch square baking pan with aluminum foil. 2
• . Cream butter and sugars together until light and fluffy, about 3-4 minutes.
• . Add egg and vanilla extract and mix until well combined.
• . Combine flour, cinnamon, cornstarch and baking soda in a medium sized bowl.
• . Slowly add the flour mixture to butter mixture and mix until well combined.
• . Stir in the old fashioned oats. The dough will be thick. Set aside.
• . To make the cheesecake filling, beat the cream cheese, sugars and cinnamon together until smooth.
• . Add the egg and mix until well combined.
• . Press just over half of the cookie dough into the bottom of the pan.
• 0. Add a layer of slices peaches on top of the cookie dough
• 1. Spread the cheesecake mixture evenly over the peaches.
• 2. Crumble the remaining cookie dough on top of the cheesecake.
• 3. Bake for 29-32 minutes. Edges should be lightly browned and center may still be a bit jiggly but will firm as it cools.
• 4. Allow to cool completely in refrigerator before slicing. Store in covered container in refrigerator.

NO BAKE PEACH CHEESECAKE BARS RECIPE - (4.3/5)

Steps:

• Add filling ingredients to sauce pan and heat over medium low heat until soft about 6 minutes. Stir to prevent sticking. Set aside and allow to cool. In a food processor mix together graham crackers and oats. Pulse until ground and add melted butter, cinnamon and the sugar. Pulse again to mix. Press graham cracker crumb mixture into bottom of 9x9-inch baking casserole dish and refrigerate for 20 minutes. Whip the heavy cream and set aside. Whip the cream cheese and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled graham cracker crust. Top with cooled peaches and refrigerate for 30 minutes. Slice and serve chilled.

PEACH CHEESECAKE BARS

Steps:

• Butter a 13 X 9 X 2 inch pan.
• For base layer: Sift together graham crumbs, flour, sugar, baking powder, cinnamon, zest and salt; add butter and toss with a fork until butter is distributed.
• Add egg and blend well.
• Pat evenly onto bottom of prepared pan.
• Preheat oven to 350 degrees F. Bake crust 10 minutes while preparing filling.
• Make cheesecake layer: Beat cheese, sugar and vanilla until combined well.
• Add egg, juice, flour and salt; beat until smooth.
• Spread evenly over crust.
• Arrange peaches symmetrically in one layer and bake 20-25 minutes or until just golden.
• Let cool, sprinkle with icing sugar and cut into 3 x 1 inch bars.

PEACH COBBLER CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
• Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
• Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
• Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.