Baking is my therapy. Recipe 👇 #foodasmr #peaches #cheesecake #recipes #baking Peach Cream Cheese Cake Bars Peach Layer * 3–4 fresh peaches, peeled, pitted & chopped Easy peeling: Blanch peaches in boiling water for 60–90 seconds, then immediately transfer to an ice bath. The skins should peel right off. Remove pits, chop and set aside. Cake Layer * 3 large eggs * 1 cup granulated sugar * 1 cup sour cream (Greek yogurt works too) * 1 tsp vanilla bean paste * 8 tbsp unsalted butter, melted * ½ tsp salt * 2 cups all-purpose flour * 1½ tsp baking powder * ½ tsp baking soda Cheesecake Layer * 16 oz cream cheese, softened * ½ cup granulated sugar * 1 tsp vanilla bean paste * 1 large egg Crumb Topping * 2 cups all-purpose flour * 1 cup brown sugar * 8 tbsp unsalted butter, melted * ½ tsp salt * 1 tsp cinnamon Instructions Preheat oven to 325°F and generously grease a 9×13-inch baking pan. Make the cake layer: Beat eggs and sugar until light and fluffy. Mix in sour cream, vanilla bean paste, melted butter and salt. Sift together flour, baking powder and baking soda. Add to the wet mixture and stir until combined. Spread batter evenly into the prepared pan. Scatter the chopped peaches evenly over the batter. Make the cheesecake layer: Beat softened cream cheese and sugar until smooth. Add vanilla bean paste, then beat in the egg just until combined. Spread or spoon the cheesecake mixture over the peaches. Make the crumb topping: Combine flour, brown sugar, cinnamon and salt. Add melted butter and mix until large crumbs form. Sprinkle generously over the cheesecake layer. Bake at 325°F for about 45-50 minutes, or until the center is set and a tester inserted into the cake portion comes out without wet batter. Allow the bars to cool completely before slicing. For the cleanest cheesecake-bar slices, chill them after cooling before cutting. - @chefsarahdevight