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Really good.


  • 2 cups sliced ripe peaches (5 large to 8 small)
  • 2 teaspoons Cinnamon sugar
  • 2-1/4 cups all purpose flour
  • 1-1/2 cups powdered sugar
  • 2 sticks butter, cold
  • 1 8 oz. pkg. cream cheese, softened
  • 1 14 oz. can sweetened condensed milk
  • 1 egg
  • 2 teaspoons pure vanilla extract


  • Preheat oven to 350 degrees.
  • 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.
  • 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 into the bottom of an ungreased 9 x 13 pan (we prefer glass).
  • Bake the crust for 15 minutes.
  • While the crust is baking, beat the cream cheese until fluffy.
  • Gradully beat in the condensed milk until smooth.
  • Add the egg and vanilla. Mix well.
  • After the crust has baked for 15 minutes, remove from the oven and carefully smooth the peaches over the crust in an even layer.
  • Drizzle with 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.

Categories: Bar  Cheesecake  Dessert  Snack 
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