Peachy Cheesecake Squares

Peachy Cheesecake Squares Recipe

2 cups sliced, ripe peaches (5 large to 8 small)

 2 teaspoons sugar

 1/2 teaspoon cinnamon

 2 1/4 cups all purpose flour

 1 1/2 cups powdered sugar

 2 sticks cold butter

 1- 8 ounce package cream cheese, softened

 1-14 ounce can sweetened condensed milk

 1 egg

 2 teaspoons vanilla

Preheat oven to 350. Peel and core the peaches. Slice thinly or chop and

toss with cinnamon and 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 don’t mind the 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 a 13×9 inch pan (I prefer 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 left in the bowl. Pour the cream cheese mixture over the

peaches. Sprinkle the reserved crust mixture over the cream cheese filling.

Bake for 30 to 35 minutes until bubbly and starting to brown on top. It is

easiest to cut the bars after they have chilled for a while, but they are

incredibly delicious warm. If there are any leftovers, store in the fridge.

Phoenix AZ

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