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Peach cheesecake bars


This simple, rich dessert is sure to be a crowd pleaser at family gatherings.

Recipe courtesy of David Bowlby, Demspey’s Corner Orchards in Aylesford, N.S.


  • 1 ½ cup (750 ml) all-purpose flour
  • ½ cup (125 ml) sugar
  • 1 tsp (5 ml) cinnamon
  • ½ tsp (2 ml) baking powder
  • tsp (0.5 ml) salt
  • ½ cup (125 ml) cold unsalted butter (cut into 8 pieces)
  • 1 egg
  • 226 g (8 oz) cream cheese (softened)
  • ¼ cup (60 ml) sugar
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 2 cups (500 ml) peach pie filling (homemade or canned)


  1. Heat oven to 375°F (190°C).
  2. Line 8-by-8-inch pan with parchment paper.
  3. Combine flour, sugar, cinnamon, baking powder, and salt.
  4. With pastry knife, cut together dry mix and butter until pieces look like pebbles, then cut in egg until dough is crumbly.
  5. Reserve ½ cup (125 ml) mix for the topping and pat the rest into the bottom of the pan.
  6. Bake 7 minutes.
  7. Beat cream cheese and sugar until smooth. Beat in egg and vanilla.
  8. Pour over the base layer.
  9. Top with the peach pie filling then top with the reserved topping.
  10. Bake 35–40 minutes or until slightly brown. Cool completely before cutting.

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