|
|
Chef Barbara Crispin, (A
Gift of Thyme), contributed this delicious dessert!
Peachy Cheesecake Squares
Ingredients
| 2 cups |
peeled, chopped Colorado peaches, divided |
| 1 Tbsp |
lemon juice |
| 1/4 cup |
butter |
| 1/4 cup |
light brown sugar |
| 3/4 cup |
whole wheat flour |
| 1/2 cup |
quick-cooking (not instant) oatmeal |
| 8 oz |
cream cheese |
| 1 Tbsp |
granulated sugar |
| 1 |
large egg |
| 1/2 tsp |
vanilla extract |
| 1/4 cup |
plum jam |
Preparation
Preheat oven to 350 degrees. Grease an 8” square baking pan. In a small bowl, combine chopped peaches and lemon juice; set aside.
To make the crust: In a small mixer bowl, cream butter. Add brown sugar and beat well. Add the flour and oatmeal and mix until thoroughly blended.
The mixture will look crumbly. Press crumbs firmly into the bottom of the prepared 8” baking pan. Bake 15 minutes or until lightly browned. To make
the filling: In a clean small mixer bowl, beat the cream cheese thoroughly until softened and smooth. Add the granulated sugar; beat well. Add the
egg and vanilla; beat well. Stir in 1¼ cups of the chopped peaches until well blended. Pour cream cheese mixture evenly over the hot baked crust.
Bake an additional 25 minutes.
To make the topping: Combine the jam and the remaining ¾ cup chopped peaches in a small saucepan. Cook over medium heat, stirring, until mixture
begins to bubble. Lower the heat, and continue cooking for 10 minutes, stirring frequently. Pour mixture over baked cheesecake. Cool to room
temperature, then refrigerate for at least hour.
Cut into serving-sized pieces as desired, wiping the knife blade after each cut. Makes 16 (2 x 2”) squares.
Enjoy!
-
-
To
see more recipes posted to our site, click here!
|
