Peach Schnapps Bars
Crust
- 3 cups all-purpose flour
- 3/4 cup light brown sugar, packed
- 3/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 2 tbsp unsalted butter, at room temperature
Filling
- 2 x 8 oz packages cream cheese, at room temperature
- 3/4 cup sugar
- 1 tsp vanilla
- 4 tbsp peach schnapps
- 2 large eggs
- 3/4 cup peach jam
Filling
- Preheat oven to 350 °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 and 2 Tbsp of peach schnapps. Reduce speed to low and add eggs, one at a time.
- While crust is still hot, stir remaining 2 Tbsp 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.