Ricotta Cheesecake Bars With Peaches

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Crust/Crumb Mixture:

  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 11 1/2 Tablespoons granulated sugar
  • 3/4 cup (12 Tablespoons) butter, plus 1/2 – 1 Tablespoon for greasing the baking dish (room temperature)


  • 2 lbs ricotta cheese
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 23 peaches, peeled and sliced


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 X 13 inch baking dish with 1/2 – 1 Tablespoon of butter.
  2. In a food processor, combine the flour, baking soda, salt and sugar. Pulse 3-5 times to combine, then add the remaining butter, cut into 1 inch pieces. Pulse to combine until the butter is incorporated, leaving pea sized pieces of butter in the flour mixture.
  3. Set aside 1/2 – 3/4 cup of the crumb mixture aside and place the rest of the crumb mixture in the prepared baking dish. Press the crumbs into an even layer using the back of a measuring cup or your hands.
  4. Meanwhile, in a large bowl, whisk together the ricotta cheese, granulated sugar, eggs and vanilla extract until smooth. Pour the ricotta mixture over the crumb crust in the baking pan and even it out.
  5. Add the peaches to the top of the ricotta, about 1/2 – 1 inch apart, depending on how many peaches you want to use.
  6. Sprinkle the remaining crumb mixture over the peaches, until everything is evenly covered.
  7. Bake in the preheated oven (350 degrees Fahrenheit) for 55-65. minutes, until the edges are set and the center is very slightly jiggly.
  8. Cool before slicing. Store at room temperature for 1 day or in the refrigerator for up to 5 days.