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Peaches & Cream Bars
Sweet peaches covered in rich cream with a crumbly topping. A cross between peach cobbler and cheesecake!
Course:
Dessert
Cuisine:
American
Servings:
12
Ingredients
1
(18.25 oz.) box
cake mix
white, yellow or French vanilla
1/3
c.
butter
room temperature
2
lg.
eggs
divided
4-5
lg.
peaches or nectarines
peeled and diced into 1-inch pieces
1
(8 oz.) pkg.
cream cheese
room temperature
1/3
c.
sugar
1
tsp.
vanilla extract
Instructions
Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick cooking spray.
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake for 10 minutes.
Peel peaches and dice into 1-inch pieces; Spoon onto partially-baked crust.
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Dollop and spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.
Chill for 4 hours before serving; Store leftovers in refrigerator.
Cook's Note: You can substitute 1 (29 oz.) can sliced peaches, drained and cut into 1-inch pieces for fresh peaches.