Peaches in Blue & White Bowl
Wetherby, Sally
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Peach Cheesecake Bars

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Peaches and Cream
Campanelli, Pauline
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Peach Cheesecake Bars
Gourmet July 1987

For the cake layer:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 large egg

For the cheese layer:
8 ounces cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla extract
1 large egg at room temperature
1 teaspoon fresh lemon juice
1 tablespoon all-purpose flour
1/8 teaspoon salt

2 peaches
2 tablespoons sugar

Make the cake layer: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter, and combine the mixture until it resembles coarse meal. Add the egg, blend the mixture well, and spread it onto the bottom of a 13-by-9-by-2-inch baking pan.
Make the cheese layer: In a bowl with an electric mixer beat together the cream cheese, sugar, and vanilla until the mixture is combined well, add the egg, lemon juice, flour and salt, and beat the mixture until it is smooth. Spread the mixture evenly over the batter.
Slice the peaches thin, arrange them in one layer on top of the cheese layer, and sprinkle the top with 1 tablespoon sugar. Bake the cheesecake in a preheated 350-degrees F. oven for 18 to 20 minutes, or until it is just golden. Sprinkle the cheesecake with the remaining 1 tablespoon sugar, let it cool, and cut it into 3-by-1-inch bars. The bars may be made 2 days in advance and kept in an airtight container, separated by sheets of wax paper and chilled. Makes 36 bars.

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