Recipe: Peachy Cheesecake Squares (Penzey's recipe)

PEACHY CHEESECAKE SQUARES

2 cups sliced ripe peaches (5 large to 8 small)
2 teaspoons Penzey's cinnamon sugar*
2 1/4 cups all-purpose flour
1 1/2 cups powdered sugar
2 sticks butter, cold
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

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 9x13 pan.

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 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.

It is easiest to cut the bars if they have been chilled for a while, but they are incredibly delicious warm. If there are any leftovers, store in the refrigerator.

*Note: Penzey's cinnamon sugar is a mixture of cinnamon, sugar flavored with vanilla bean. A mixture of 1 teaspoon cinnamon and one teaspoon sugar may be substituted.

Makes about 20 bars
Source: Penzey's Spice catalog, Summer 2006