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Peach Schnapps Bars
3 cups all-purpose flour
3/4 cup light brown sugar, packed
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
4 tablespoons peach schnapps, divided
2 large eggs
3/4 cup peach jam
Heat oven to 350 degrees F. Grease and line a 9 x 13-inch pan with parchment paper so that it hangs over the sides.
In a food processor, pulse all ingredients until a crumbly texture.
Press into prepared pan and bake for 20 minutes.
While crust is baking, prepare filling.
With electric beaters, beat cream cheese until light and fluffy.
Beat in sugar, vanilla extract and 2 tablespoons of peach schnapps.
Reduce speed to low and add eggs, one at a time.
While crust is still hot, stir remaining 2 tablespoons of schnapps into peach jam and spread over hot crust.
Pour cheesecake mixture over jam and bake for 30 minutes, until set (but a little jiggly in center).
Allow to cool to room temperature, then chill completely before slicing.
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