Nectarine Cheesecake Bars with Ginger Cookie Crust

by Heather on June 24, 2011

I think it’s safe to say that anything cheesecake will be consumed by me upon immediate exposure.

I’ve never met a cheesecake I didn’t like.  And these bars with the ever-so-subtle taste of nectarines is definitely in that category.  Besides, it’s practically health food because it contains 3 whole nectarines and ginger cookies.  And ginger cookies are good for you because I said so.  Say hello to Dr. Disarro!

Really though, the moment I got these nectarines from Door to Door Organics I immediately knew that they were going into cheesecake bars.  Don’t ask me how I just know these things, it just happens.  I see goat cheese and think “sweet potato.”  I see apples and think “cinnamon and butter.”  And when I saw those nectarines I thought “cheesecake.”

And then I made it happen.

The best part about these is they make a big batch to share with friends.  Or eat entirely by yourself.  You know, whatever.  All I have to say is just eat them!

NECTARINE CHEESECAKE BARS WITH GINGER COOKIE CRUST

  • 2 8-oz blocks of cream cheese, at room temperature
  • 1 cup sugar + 2 Tbsp, divided
  • 3 eggs
  • 3 nectarines
  • lemon zest from one lemon (optional)
  • 1 tsp vanilla extract
  • 2 cups crushed ginger cookies (I used Whole Foods 365 Brand)
  • 6 Tbsp butter, melted

Preheat oven to 350.  Mix together the cookie crumbs, 2 Tbsp of sugar, and the butter.  Press into the bottom of a greased 9×13 pan and bake at 350 for 6-7 minutes.  Remove from oven.  Meanwhile, peel the nectarines with a paring knife and get all of the flesh off of the pit that you can – no need to make it look good.  Process the nectarines with 1/2 a cup of the sugar well.  In a mixer cream together the cream cheese and remaining 1/2 cup of sugar.  Add in the nectarine puree.  Add the eggs and vanilla and mix until very well combined, scraping the sides of the bowl if necessary.  Re-grease the sides of the pan with the ginger cookie crust and then pour the cheesecake batter into the pan.  Bake at 350 for 35-40 minutes until the cheesecake is set.  Let cool at room temperature and the refrigerate before serving.  Enjoy!

I’m saying forget ice cream – I scream you scream we all scream for cheesecake! (OK, and add a little ice cream on top ;))

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