Peachy Cheesecake Squares
2 cups sliced ripe peaches (5 large to 8 small)
2 teaspoons cinnamon sugar
2-1/4 cups all-purpose flour
1-1/2 cups powdered sugar
2 sticks butter, cold
1 8-oz. package cream cheese, softened
1 14-oz. can sweetened condensed milk
2 teaspoon pure vanilla extract
Preheat oven to 350į.
Peel and core the peaches, slice thinly or chop and toss with
cinnamon sugar, set aside.
In a large bowl, combine flour and powdered sugar. Cut in the butter
until the mixture is crumbly and rather dry. If you donít mind a
little mess, it is easier to do this with your hands. Reserve 2 cups
of the mixture for the topping. Press the remaining mixture into the
bottom of an ungreased 9x13-inch pan (preferably glass). Bake the
crust for 15 minutes.
While the crust is baking, beat the cream cheese until fluffy.
Gradually beat in the condensed milk until smooth. Add the egg and
vanilla. Mix well. After the crust has baked for 15 minutes, remove
from oven and carefully smooth the peaches over the crust in an even
layer. Drizzle with any peach juice that is in the bowl. Pour the
cream cheese mixture over the crust. Sprinkle the reserved crust
mixture over the top of the cream cheese filling. Bake for 30-35
minutes until bubbly and starting to brown on the top.
(about 20 bars)