Recipe: Peach Cheesecake Squares

This easy-to-make recipe is perfect for those end of summer BBQs…. Luscious fresh peaches with their natural sweetness make these cheesecake squares just delicious!


While fresh peaches are in season.. this recipe is perfect… but when they’re out of season.. simply substitute canned LITE sliced peaches… just drain them well and chop them up.

Use really ripe peaches and all you have to do is peel them and chop them up.

For a tutorial on how to peel fresh peaches easily… click here.

I used a pastry blender to cut the butter into the cake mix.. if you don’t have one.. you can use a fork.

I used about 2 ½ pounds of fresh peaches… I peeled them and cut them up… when it came time to use them.. since they were really juicy .. I used a slotted spoon to remove them from the bowl.

If you need to use canned peaches … use one 29 oz. can or two 15 oz. cans … the amount you use is approximate… so don’t fret either way… a little less is not going to hurt the recipe.. just be careful of the about of liquid on the peaches.. you don’t want a soggy cake.

Any brand yellow cake mix is fine. You can also use a French vanilla cake mix if you prefer.

How to soften cream cheese quickly in the microwave… click here for tips.

Try these delicious cheesecake squares!

Recipe: Peach Cheesecake Squares

All you need:

For the crust and the topping:

1 yellow cake mix
1/3 cup butter, at room temperature
1 egg, slightly beaten
Butter flavor cooking oil spray
For the filling:
2 ½ pounds fresh peaches, peeled and chopped
2 eggs
2 pkgs. (8 oz. each) cream cheese, softened
½ cup sugar
1 ½ teaspoons vanilla

All you need to do:

Preheat the oven to 350 degrees F.

Spray a 9 x 13 baking dish with butter flavor cooking oil spray.

In a large bowl, cut the butter into the cake mix until it is pebble-like.

Add the slightly beaten egg (1 egg) and combine.

Set aside 1 ½ cups of the crumb mixture for topping.

Press the remaining crumb mixture into the bottom of the prepared baking dish.

Bake for 10 minutes. Remove from the oven.

In the meantime, in a large mixing bowl, beat the cream cheese until smooth (about a minute). Add the sugar, eggs (2 eggs), and vanilla until creamy.

When the crust comes out of the oven, spread the chopped peaches over the crust.
Then spread the cream cheese mixture over the peaches.

Sprinkle with the reserved crumb topping.

Bake for 35-40 minutes. Top should be a little golden in color and not jiggle.

Cool cake, then refrigerate at least 30 minutes or until serving.

Store any leftovers in the fridge.

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