Peachy Cheesecake Squares

Bob Oliver

2 cups sliced ripe peaches (5 large to 8 small)

2 tsp cinnamon sugar

2-1/4 Cups GF baking 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 tsp vanilla extract

Preheat oven to 350F. 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 mix 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 in the bottom of an ungreased 9 x 13 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 the vanilla. Mix well. After the crust has baked for 15 minutes, remove from oven and carefully spread the peaches over the crust in an even layer. Drizzle with any remaining peach juice. Pour the cream cheese mix over the peaches. Sprinkle the reserved crust mix over the top of the cream cheese mix. Bake for 30-35 minutes until bubbly and beginning to brown on the top. It is easier to cut into bars if they have been chilled.