Char’s Peach Cheesecake Bars with Cardamom Streusel Topping

My favourite way to eat Ontario peaches is straight up. It’s like an explosion of sweet-summer-goodness in your mouth = pure bliss!!
Having said that, there’s nothing quite like a dessert made with fresh peaches, agree?

I’ve combined my fave summer fruit (peaches), my fave spice (cardamom) and (one of) my all-time fave desserts (cheesecake) into a fab late summer sweet treat: Char’s Peach Cheesecake Bars.

Warning: almost impossible to have just one!

Strusel Topping:

• ½ cup (125 mL) sliced almonds
• 1/2 cup (125 mL) flour
• ¼ cup (60 mL) brown sugar
• ½ tsp (2 mL) each of ground cardamom, ground ginger and ground cinnamon
• ¼ tsp (1 mL) salt
• ¼ cup (60 mL) cold butter, cubed

1. Place all ingredients in a bowl.
2. Using your finger tips, rub in butter until the mixture resembles damp, coarse sand.
3. Set aside while making base and filling

Base:

• ⅓ cup (75 mL) softened butter
• ½ cup (125 mL) brown sugar
• 1 tsp (5 mL) vanilla extract
• ¾ cup (175 mL) flour
• ½ tsp (2 mL) each of ground cinnamon and ground ginger
• ¼ tsp (1 mL) salt

1. Preheat oven to 350 F (180 C). Line an 8 X 8-inch baking pan with parchment paper (see tip at bottom of post).
2. In a large bowl, using a rubber spatula, cream together all ingredients until well combined.
3. Press base evenly into the prepared pan. Set aside while preparing filling.

Filling:

• 6 oz (170 g) brick style cream cheese, softened (about ¾’s of brick)
• 1 egg
• ¾ cup (175 mL) granulated sugar
• ½ tsp (2 mL) vanilla
• Pinch salt
• 3 ripe peaches, chopped (I leave skin on) – about 2 cups (500 mL) chopped

1. Place cream cheese, egg, sugar, vanilla and salt in the bowl of a food processor fitted with a metal blade. Pulse until smooth and well incorporated. Scrape down sides of bowl if needed.
2. Pour filling evenly over prepared base. Sprinkle diced peaches evenly over cheesecake layer.
3. Sprinkle prepared streusel topping evenly over the peach/cheesecake layer.
4. Bake in centre of preheated oven for about 35 minutes until the edges are slightly golden and bars are set (it’s okay if the centre is slightly jiggly).
5. Remove from the oven and cool completely. Chill for at least 2 hours (or overnight) before slicing.
6. Cut into 16 bars. Store in the refrigerator for up to one week (but they won’t last that long!). Enjoy! *Bars freeze well too.

Delicious & Doable Tips:

~ come fall, use two (small) finely diced apples instead of peaches.
~ love ginger? Add ¼ cup (60 mL) finely diced candied ginger to streusel topping instead of almonds.

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A post shared by Cookbook Author * TV Host & Guest Expert (@charmaine_broughton)

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