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. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1 egg
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Peel and pit 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. Reserve 2 cups of the mixture for the
topping. Press the remaining mixture into the bottom of an ungreased
9 x 13 pan. Bake the crust for 15 minutes.
Beat the cream cheese until fluffy. Gradully beat in the condensed
milk until smooth. Add the egg and vanilla. Mix well. After the crust
has baked for 15 minutes, remove from the 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
peaches. 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.