The first of every month we send out a bonus recipe to our subscribers. This month, we’re sharing it with everyone so you can see what you’re missing out on! Summertime stone fruit is in full swing right now and we are enjoying every minute of creating new recipes with it, like these Peach Cheesecake Bars. Gingersnap crust, cheesecake layer flavored with peach reduction and spiced with cinnamon, peaches cooked in vanilla syrup on top.
From AnkarsrumUSA recipe developer, Carmi Adams:
This recipe starts out by taking fresh peaches and cooking them down with a little sugar and vanilla bean paste so they begin to release their juices in the pot and not all over our cheesecake, which would be a soggy mess.
You can cook the peaches and reduce the sauce ahead of time. Just cool down, cover and store in the refrigerator for up to 3 days before using.
The blender attachment comes in handy for crushing up the gingersnaps for the crust.
When I’m making a large cheesecake, I’ll use the stainless-steel bowl, but for these bars, the plastic whipping bowl works best.
Like regular cheesecake, these bars will need to be refrigerated for several hours before cutting into.
Please let us know if you have any questions or comments about this recipe.
Peach Cheesecake Bars
Prep Time: 2 hours (including cooking reduction of peaches)
Cook Time: 50 minutes
1.5 kilos (about 3 1/4 pounds) fresh peaches
57 g. (1/4 cup) sugar
14 g. (1 Tbsp.) unsalted butter
pinch kosher salt
juice of half a lemon
2.5 g. (1/2 tsp.) vanilla bean paste
680 g. (1 1/2 pounds) gingersnap cookies
172 g. (12 Tbsp.) unsalted butter
(1/4 cup) brown sugar
pinch kosher salt
690 g. (24 oz.) cream cheese, room temperature
114 g. (1/2 cup) sugar
2 large eggs, room temperature
peach reduction from cooked peaches
1 g. (1/2 tsp.) ground cinnamon
For the peaches:
Remove the skin and pits from the peaches. Cut into large chunks. Add to a 4-6 quart pot along with remaining ingredients for peaches. Stir to combine ingredients and bring to a simmer over medium heat. Reduce heat and simmer gently for about 45 minutes, stirring occasionally. Peaches should be very soft but still holding their shape. Carefully strain the peaches and set aside. Return the strained juice to the pot and continue to cook until reduced to a thick jammy sauce, approximately another 30 minutes. Stir occasionally to prevent burning. You should have around 1/2 cup of reduced sauce when done.
Set peaches and sauce aside to cool before using. This can be made up to 3 days in advance and stored in the refrigerator until ready to use. If the peaches have released any more juices while being stored, carefully strain off before adding to top of cheesecake.
For the crust:
Preheat oven to 350° F. Line a 9×13 inch baking pan with a large piece of parchment paper, making sure the parchment comes up the sides of the pan so it can be grabbed onto and the bars lifted out of the pan once baked.
Set up the Ankarsrum mixer base with the blender attachment. Working in batches, pulverize the gingersnaps into crumbs on high speed (6 o’clock).
In a large bowl, add the crumbs and the remaining crust ingredients and mix thoroughly.
Pour into the prepared pan and use your hands to firmly press down into an even layer.
Bake for 10 minutes.
For the cheesecake batter:
Set up the Ankarsrum mixer base with the plastic whipping bowl and the balloon whisks.
Cream together the cream cheese and sugar on high speed (6 o’clock) for 2 minutes.
Add in the eggs and mix until combined.
Add in 1/2 cup of the peach juice reduction and cinnamon. Mix on medium speed (3 o’clock) until thoroughly incorporated.
Pour batter over baked crust and smooth into an even layer.
Carefully place the cooked peaches on top, leaving about 1/2 inch border around the edges.
Bake for 45-50 minutes until cheesecake layer is set. Let cool at room temperature for 30 minutes and then place in the refrigerator for at least 4 hours before cutting into bars.
Yield: 20 bars