Dessert: Peaches and Cream Cheesecake Bars

This recipe includes superfoods such as:

Lemon

Health benefits of Peaches and Cream Cheesecake Bars

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Nonstick cooking spray
1 cup almonds, finely chopped
1 cup graham cracker crumbs
1/3 cup unsalted butter, melted
Two 8-ounce packages cream cheese, softened at room temperature
2 large eggs
One 14-ounce can sweetened condensed milk
1/4 cup lemon juice
1/2 teaspoon almond extract
2 1/2 tablespoons all-purpose flour
One 8.75-ounce can peaches, drained

Instructions

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with nonstick cooking spray.
In a mixing bowl, combine the almonds, graham cracker crumbs and butter with fork until fully incorporated. Press into the bottom of the pan.
Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the eggs, sweetened condensed milk, lemon juice, almond extract and flour. Mix until fully combined. Reserve a heaping tablespoon of batter and pour the rest over the graham cracker crust.
In a mini food processor or blender, puree the peaches along with the reserved tablespoon of batter until completely smooth. Using a tablespoon, drop spoonfuls of the peach mixture over the top of the cream cheese mixture. Using the tip of a butter knife, gently swirl the peaches through the filling to create a marbled look.
Bake until the center is set, about 30 minutes. Cool to room temperature before transferring to the refrigerator to chill throughout. Cut into bars and serve chilled.

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