Peaches and Cream Cheesecake Bars

INGREDIENTS

• 1 cup almonds, finely chopped
• 1 cup graham cracker crumbs
• 1/3 cup unsalted butter, softened
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1/4 cup lemon juice
• 1/2 teaspoon almond extract
• 2 ½ tablespoons all-purpose flour
• 1 (8.75-ounce) can peaches, drained
• Pinch of salt

Preheat the oven to 375º F. Spray a 9×13-inch pan with non-stick spray.

PREPARATION

In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan.

Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust.

In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look.

Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled.