Enjoy creamy peach and strawberry cheesecake bars with a buttery crust, fruit swirls, and a flavorful splash of peach liqueur.

—Recipes by Chef Steph

Ingredients 

•  2 cups all-purpose flour
•  ½ cup packed brown sugar
•  ¾ cup cold butter, cubed

FILLING:

•  1 can (15-1/4 ounces) sliced peaches, drained
•  ½ cup confectioners' sugar, divided
•  1 package (12 ounces) frozen unsweetened strawberries, thawed
•  4 packages (8 ounces each) cream cheese, softened
•  ¼ cup Big Peach Liqueur
•  3 eggs
•  ¾ cup sugar
•  1 tsp vanilla extract

Directions 

1. 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. 
2. Bake at 350° for 15 minutes.
3. Meanwhile, in a blender, combine peaches and 1/4 cup confectioners' sugar; cover and process until smooth. Transfer to a small bowl.
4. Repeat with strawberries and remaining confectioners' sugar; set aside.
5. In a large bowl, beat cream cheese until smooth.
6. Beat in the eggs, sugar, Big Peach Liqueur and vanilla until smooth.
7. Pour over crust.
8. Spoon 1/2 cup peach mixture over the cream cheese layer. Top with 1/2 cup strawberry mixture.
9. With a knife, cut through cream cheese filling to swirl.
10. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
11. Cut into bars (yield: 2 dozen); serve with remaining fruit mixtures if desired.
12. Store in the refrigerator.