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Big Peach Cheesecake Bars

Prep Time20 minsCook Time30 minsCategory
Spirit
 Big Peach Liqueur
Ingredients
 2 cups all-purpose flour
 ½ cup packed brown sugar
 ¾ cup cold butter, cubed
FILLING:
 1 can (15-1/4 ounces) sliced peaches, drained
 ½ cup confectioners' sugar, divided
 1 package (12 ounces) frozen unsweetened strawberries, thawed
 4 packages (8 ounces each) cream cheese, softened
 ¼ cup Big Peach Liqueur
 3 eggs
 ¾ cup sugar
 1 tsp vanilla extract
Directions
1

In a food processor, process the flour, brown sugar and butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes.

2

Meanwhile, in a blender, combine peaches and 1/4 cup confectioners' sugar; cover and process until smooth. Transfer to a small bowl. Repeat with strawberries and remaining confectioners' sugar; set aside.

3

In a large bowl, beat cream cheese until smooth. Beat in the eggs, sugar, Big Peach Liqueur and vanilla until smooth. Pour over crust. Spoon 1/2 cup peach mixture over the cream cheese layer. Top with 1/2 cup strawberry mixture.

4

With a knife, cut through cream cheese filling to swirl. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into bars; serve with remaining fruit mixtures if desired. Store in the refrigerator. Yield: 2 dozen

Ingredients

Spirit
 Big Peach Liqueur
Ingredients
 2 cups all-purpose flour
 ½ cup packed brown sugar
 ¾ cup cold butter, cubed
FILLING:
 1 can (15-1/4 ounces) sliced peaches, drained
 ½ cup confectioners' sugar, divided
 1 package (12 ounces) frozen unsweetened strawberries, thawed
 4 packages (8 ounces each) cream cheese, softened
 ¼ cup Big Peach Liqueur
 3 eggs
 ¾ cup sugar
 1 tsp vanilla extract

Directions

Directions
1

In a food processor, process the flour, brown sugar and butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes.

2

Meanwhile, in a blender, combine peaches and 1/4 cup confectioners' sugar; cover and process until smooth. Transfer to a small bowl. Repeat with strawberries and remaining confectioners' sugar; set aside.

3

In a large bowl, beat cream cheese until smooth. Beat in the eggs, sugar, Big Peach Liqueur and vanilla until smooth. Pour over crust. Spoon 1/2 cup peach mixture over the cream cheese layer. Top with 1/2 cup strawberry mixture.

4

With a knife, cut through cream cheese filling to swirl. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cut into bars; serve with remaining fruit mixtures if desired. Store in the refrigerator. Yield: 2 dozen

Big Peach Cheesecake Bars
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Mississippi River Distilling Company

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