1½ Sticks Unsalted Butter, cold and cut into small chunks
2 t. Pure Vanilla
2 Large Eggs, lightly beaten
½ c. Chopped, Toasted Pecans
Cheesecake Filling
1, 8 oz. Pkg. Cream Cheese, softened
7 oz. Sweetened Condensed Milk
1 T. Pure Vanilla Extract
4 oz. Whipped Topping (i.e. Cool Whip)
Instructions
For the Peach Sauce
Make recipe as instructed previously for Champagne Soaked Peach Sauce (recipe was posted on May 30th), letting the peaches drain on a wire rack onto a cookie sheet. Make the sauce as instructed.
For the Shortbread Crust
Preheat oven to 350 degrees. Line a 9x13 pan with foil, letting the foil hang over the edges to use as "handles". Grease the foil.
Whisk together the flour, sugar and salt. Work in the butter with a fork or your hands (I prefer to use my hands) until it resembles fine crumbs. Stir in the eggs and vanilla until all ingredients are mixed together and then fold in the pecans.
Gently press the mixture evenly unto the bottom of the foil-lined pan. Bake for 20 minutes and let cool completely. In the meantime, make the cheesecake filling.
For the Cheesecake Filling
In an electric mixer beat the cream cheese until smooth. Beat in the sweetened condensed milk and vanilla until thoroughly combined. Fold in the whipped topping.
To Assemble
Using the foil "handles", left the completely cool crust from the pan and gently place the crust on a large platter/plate. Spread the cheesecake filling evenly over the crust. Place the crust and filling in the fridge or freezer (I used my freezer) for about 10-15 minutes in order to allow the cheesecake filling to firm up slightly.
Remove from the fridge or freezer and top the dessert with the drained peach slices (as seen in the pictures) and cut into squares. Drizzle each square with peach sauce.
Notes
Makes 12-15 squares.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/no-bake-peach-mimosa-cheesecake-bars/