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Peachy Cheesecake Squares




Source of Recipe


Penzey's


Recipe Introduction


I have to add this one it's soooo good; but definitely use more peaches then called for.


List of Ingredients





2 c sliced peaches -- (5 large to 8 small) ripe
2 tsps cinnamon sugar
2 1/4 c flour
1 1/2 c powdered sugar
1 c butter -- cold
8 ozs cream cheese -- softened
14 ozs sweetened condensed milk
1 egg
2 tsps vanilla



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 the flour and powdered sugar. Cut in the butter until the mixture is crumbly and rather dry. If you don't mind a mess, this is easier to do with your hands. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the bottom of an ungreased 13x9 pan (we prefer glass). Bake the crust for 15 minutes. While the crust bakes, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the egg and vanilla and mix well. Smooth the peaches over the baked crust in an even layer. Drizzle with any peach juice that is in the bowl. Pour the cream cheese mixture over all. Sprinkle the reserved crust mixture over the top. Bake 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 a while, but they are incredibly delicious warm. Store leftovers in the fridge.

Source:
"Penzey's"

My Note: 2 cups is only about 2 peaches I used quite a bit more then 2 cups