Summer - stone fruit season.
Jul. 3rd, 2006 08:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerPeach Cheesecake Squares
6-8 peaches
2 tsp cinnamon sugar
2 1/4 cups flour
1 1/2 cups powdered sugar
2 sticks cold butter
8 ounces cream cheese
14 oz can condensed milk
1 egg
1 Tbsp vanilla
Heat oven to 350. Peel, pit, and chop peaches; toss with cinnamon sugar and set aside. In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly. Reserve two cups for the topping, then press the remainder into the bottom of an ungreased 9x13 pan. Bake 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 and mix well. When the crust has baked for 15 minutes, remove from oven and smooth the peaches over the crust. Drizzle any peach juice over the top. Pour the cream cheese mixture over the peaches, then sprinkle the reserved crust mixture over the top of the cream cheese filling. Bake for 30-35 minutes (hah!) until bubbly and starting to brown. Let cool and cut squares.
What worked: A decent, if not entirely healthy, dessert of fresh peaches.
What didn't: Did you know that a can of evaporated milk, stored unused in a cupboard for several years, will eventually separate into clearish liquid and a cheeselike substance stuck to the bottom of the can? Me neither. I threw it out and made a special trip to the store.
Also, the baking time was closer to an hour. The topping didn't want to brown and the peaches didn't start bubbling for a while. Don't know exactly why.
Will I make it again? I might. This could be a potluck dish.
6-8 peaches
2 tsp cinnamon sugar
2 1/4 cups flour
1 1/2 cups powdered sugar
2 sticks cold butter
8 ounces cream cheese
14 oz can condensed milk
1 egg
1 Tbsp vanilla
Heat oven to 350. Peel, pit, and chop peaches; toss with cinnamon sugar and set aside. In a large bowl, combine flour and powdered sugar. Cut in the butter until the mixture is crumbly. Reserve two cups for the topping, then press the remainder into the bottom of an ungreased 9x13 pan. Bake 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 and mix well. When the crust has baked for 15 minutes, remove from oven and smooth the peaches over the crust. Drizzle any peach juice over the top. Pour the cream cheese mixture over the peaches, then sprinkle the reserved crust mixture over the top of the cream cheese filling. Bake for 30-35 minutes (hah!) until bubbly and starting to brown. Let cool and cut squares.
What worked: A decent, if not entirely healthy, dessert of fresh peaches.
What didn't: Did you know that a can of evaporated milk, stored unused in a cupboard for several years, will eventually separate into clearish liquid and a cheeselike substance stuck to the bottom of the can? Me neither. I threw it out and made a special trip to the store.
Also, the baking time was closer to an hour. The topping didn't want to brown and the peaches didn't start bubbling for a while. Don't know exactly why.
Will I make it again? I might. This could be a potluck dish.
