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Tie-Dyed Cheesecake Bars

 Tie-Dyed Cheesecake Bars
If they're in a funky mood, let them create the tie-dyed cheesecake bars by swirling colorful fruit sauces.
24 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • FILLING:
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 1/2 cup confectioners' sugar, divided
  • 1 package (12 ounces) frozen unsweetened strawberries, thawed
  • 4 packages (8 ounces each) cream cheese, softened
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Directions

  • In a food processor, process the flour, brown sugar and butter until
  • mixture resembles coarse crumbs. Press onto the bottom of a greased
  • 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15 minutes.
  • Meanwhile, in a blender, combine peaches and 1/4 cup confectioners'
  • sugar; cover and process until smooth. Transfer to a small bowl.
  • Repeat with strawberries and remaining confectioners' sugar; set
  • aside.
  • In a large bowl, beat cream cheese until smooth. Beat in the eggs,
  • sugar and vanilla until smooth. Pour over crust. Spoon 1/2 cup peach
  • mixture over the cream cheese layer. Top with 1/2 cup strawberry

2 of 2

Tie-Dyed Cheesecake Bars (continued)

Directions (continued)

  • mixture.
  • With a knife, cut through cream cheese filling to swirl. Bake at
  • 350° for 30-35 minutes or until a knife inserted near the center
  • comes out clean. Cool on a wire rack. Cut into bars; serve with
  • remaining fruit mixtures if desired. Store in the refrigerator.
  • Yield: 2 dozen.