Peach Cheesecake Squares

This recipe is a wonderful way to use fresh peaches that are still in abundance in the markets. Peaches are combined with nutmeg and cream cheese to make a dessert that is not actually a cheesecake but sure comes in as a close second, with a lot less work. The dessert is rich, simple to put together, and will last in the refrigerator for up to a week. At least it did in our house with only two of us, but if your family enjoys it as much as we did, it may not last long at all. Blessings...

Recipe:

4 cups sliced ripe peaches, about 4 large peaches
4 tsps. sugar
1 tsp. ground nutmeg
2 1/4 cups all-purpose flour
1 1/2 cups powdered sugar
1 cup butter, cold
1 pkg. (8 oz.) low-fat cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 egg
2 tsp. vanilla extract

1. Peel peaches and slice thinly into a large bowl. Combine the 4 tsps. sugar and nutmeg and toss it with the peaches. Set aside to juice.
2. In a large bowl, combine the 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 in a 350 degree oven for 15 minutes.
3. 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.
4. After the crust has baked the 15 minutes, remove from the oven and carefully spoon the peaches over the crust in an even layer. Drizzle with any peach juice that has collected.
5. Pour the cream cheese mixture evenly over the crust smoothing it out with a spatula. Sprinkle with the reserved crust mixture and return to the oven for another 30 - 35 minutes or until the peaches are tender when pierced with a fork and the crumb topping is a golden brown. Cool completely on a wire rack. Store leftovers in the refrigerator.

Yield: 12 servings