@amyw1110: 🏍️💜 LET’S RIDE FOR WAYNE! 💜🏍️ Tomorrow, September 26, we’re coming together for a Benefit Ride to support Wayne Walden, who is fighting pancreatic cancer. 💜 📍 Wings & Ale 154 Ellis Ave, Lexington, SC ⏰ Kickstands up at 11:00 AM Bring your bike. Bring your friends. Bring your heart. ❤️🏍️ Every rider, every share, and every bit of support means so much to Wayne and his family. 🙏 🔥 TAG YOUR RIDING CREW! 👇 Tell us who you’re riding with! 📲 SHARE THIS VIDEO so we can get the word out and fill the road for Wayne! LET’S SHOW WAYNE JUST HOW MANY PEOPLE ARE RIDING IN HIS CORNER! 💜🏍️ #BenefitRide #RideForACause #LexingtonSC #SouthCarolinaBikers #BikersOfTikTok

Amy D Walden
Amy D Walden
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Friday 25 September 2026 11:52:45 GMT
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Peach crumble cheesecake bars🍑🍰✨                                                                                       Recipe:                                                                  Ingredients  Peach Filling -5 fresh peaches, peeled and sliced (about 3 1/2 to 4 cups) -1/2 cup light brown sugar, packed (106g) -1 Tbsp cornstarch + 1 Tbsp water -1/2 tsp cinnamon  -1/4 tsp salt -1/2 Tbsp lemon juice -2 tsp vanilla Crust -1 1/4 cups graham cracker crumbs (170g) -1 Tbsp granulated sugar -1 Tbsp light brown sugar -Pinch of salt -7 Tbsp unsalted butter, melted (99g) Crumble -2/3 cup all-purpose flour (80g) -1/3 cup light brown sugar (71g) -1/3 cup rolled oats (33g) -1 1/4 tsp cinnamon -1/8 tsp salt -4 Tbsp unsalted butter, melted (56g) Cheesecake -16 oz cream cheese, room temperature  -2/3 cup granulated sugar (132g) -2 eggs, room temperature -1/3 cup sour cream, room temperature (75g) -1 Tbsp all-purpose flour  -2 tsp vanilla -1/8 tsp salt Instructions  For the peach filling: 1. Add the sliced peaches and brown sugar to a saucepan. Mix and bring to a simmer. Cook until the juices have reduced by about half, about 10-15 minutes.   2. In a small dish, mix the cornstarch with 1 tablespoon of water until smooth. Add it to the peaches along with the cinnamon and salt. Cook for about 1 minute, stirring continuously, until the filling is thick and spoonable.  3. Turn off the heat and stir in the lemon juice and vanilla. Set aside to cool completely.  For the crust: 1. Preheat oven to 350°F and line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal. 2. Mix graham cracker crumbs, sugars, and salt. Add melted butter and stir until evenly coated. It should look like damp sand. 3. Pour crumb mixture into the pan and press down gently and evenly. Set aside. For the crumble: 1. In a bowl, whisk together flour, brown sugar, oats, cinnamon, and salt.  2. Add melted butter and stir with a fork until coarse crumbs form. Chill while you make the cheesecake. For the cheesecake: 1. In a large bowl, beat the cream cheese until smooth. 2. Add sugar and beat until smooth and creamy. 3. Add the eggs and mix until combined. 4. Add sour cream, flour, vanilla, and salt. Mix until just combined. For the assembly: 1. Pour the cheesecake filling over the crust layer.  2. Spoon the cooled peach filling on top evenly. 3. Sprinkle the crumble all over. For larger chunks, press the crumble together in your hand. 4. Bake for 40-50 minutes at 350°F. The edges should look set, and the center should have a slight jiggle when gently shaken.  5. Let it cool to room temperature, then place in the fridge for at least 3 hours so that it sets properly.  #peach #cheesecake #baking #Recipe #bakingrecipe
Peach crumble cheesecake bars🍑🍰✨ Recipe: Ingredients Peach Filling -5 fresh peaches, peeled and sliced (about 3 1/2 to 4 cups) -1/2 cup light brown sugar, packed (106g) -1 Tbsp cornstarch + 1 Tbsp water -1/2 tsp cinnamon -1/4 tsp salt -1/2 Tbsp lemon juice -2 tsp vanilla Crust -1 1/4 cups graham cracker crumbs (170g) -1 Tbsp granulated sugar -1 Tbsp light brown sugar -Pinch of salt -7 Tbsp unsalted butter, melted (99g) Crumble -2/3 cup all-purpose flour (80g) -1/3 cup light brown sugar (71g) -1/3 cup rolled oats (33g) -1 1/4 tsp cinnamon -1/8 tsp salt -4 Tbsp unsalted butter, melted (56g) Cheesecake -16 oz cream cheese, room temperature -2/3 cup granulated sugar (132g) -2 eggs, room temperature -1/3 cup sour cream, room temperature (75g) -1 Tbsp all-purpose flour -2 tsp vanilla -1/8 tsp salt Instructions For the peach filling: 1. Add the sliced peaches and brown sugar to a saucepan. Mix and bring to a simmer. Cook until the juices have reduced by about half, about 10-15 minutes. 2. In a small dish, mix the cornstarch with 1 tablespoon of water until smooth. Add it to the peaches along with the cinnamon and salt. Cook for about 1 minute, stirring continuously, until the filling is thick and spoonable. 3. Turn off the heat and stir in the lemon juice and vanilla. Set aside to cool completely. For the crust: 1. Preheat oven to 350°F and line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal. 2. Mix graham cracker crumbs, sugars, and salt. Add melted butter and stir until evenly coated. It should look like damp sand. 3. Pour crumb mixture into the pan and press down gently and evenly. Set aside. For the crumble: 1. In a bowl, whisk together flour, brown sugar, oats, cinnamon, and salt. 2. Add melted butter and stir with a fork until coarse crumbs form. Chill while you make the cheesecake. For the cheesecake: 1. In a large bowl, beat the cream cheese until smooth. 2. Add sugar and beat until smooth and creamy. 3. Add the eggs and mix until combined. 4. Add sour cream, flour, vanilla, and salt. Mix until just combined. For the assembly: 1. Pour the cheesecake filling over the crust layer. 2. Spoon the cooled peach filling on top evenly. 3. Sprinkle the crumble all over. For larger chunks, press the crumble together in your hand. 4. Bake for 40-50 minutes at 350°F. The edges should look set, and the center should have a slight jiggle when gently shaken. 5. Let it cool to room temperature, then place in the fridge for at least 3 hours so that it sets properly. #peach #cheesecake #baking #Recipe #bakingrecipe

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