Peachy Cheesecake Squares

Recipe by Kozmic Blues
YIELD: 20 squares




  • Preheat oven to 350 degrees.
  • Peel, core and thinly slice peaches (or chop, your choice) Toss peaches with cinnamon sugar and set aside.
  • In a large bowl, sift flour and powdered sugar.
  • Add the two sticks of butter, and cut into the flour and sugar until mixture is crumbly and a bit dry.
  • I use my hands, as I do not have a food processor.
  • Remove two cups of the flour/sugar mixture to use later for the topping.
  • Press the remaining mixture into the bottom of an ungreased 9x13" pan, evenly, to form the bottom crust.
  • Bake crust in 350 degree oven for 15 minutes.
  • While crust bakes, beat the cream cheese until fluffy.
  • Pour in condensed milk and beat until smooth.
  • Add egg and vanilla and mix well.
  • When crust has baked for 15 minutes, remove from oven and place the peaches over the crust in an even layer.
  • Any peach juice can be added on top as well.
  • Next, pour the cream cheese mixture over the peaches.
  • I try and smooth over any peaches that might be"poking" up throught the cream.
  • Now sprinkle the reserved flour/ sugar mixture over the cream filling.
  • I use a fork to break up any chunks, so the crust lies evenly.
  • Bake in the oven for 30-35 minutes.
  • Peaches should begin to bubble, and the outer crust should just be starting to brown on top.
  • It is better to cut this dessert into squares when it has cooled entirely, but it is absolutely incredible warm, just from the oven!
  • Please store leftovers in the refrigerator.