Peachy Cheesecake Squares
Source of Recipe
by Laurel, from Penzeys Spices, Harvest 2003 catalog
List of Ingredients
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
1 egg
2 teaspoon pure vanilla extract Recipe
Preheat oven to 350°.
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 don’t 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.
It is easiest to cut the bars if they have been chilled for awhile, but they are “incredibly delicious” (that’s what Penzeys says) warm. If there are any leftovers, store in the refrigerator.
(about 20 bars)
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