Fruit Cheesecake Squares

This Fruit Cheesecake Square is such a unique dessert.  The bottom layer (or crust) is similar to one found in a lemon bar--you press it in the pan and bake for several minutes.  Then, you sprinkle on some fruit, pour on the cream cheese layer, cover with some reserved crumbs, and bake some more.  It comes together fairly quickly.  I used blueberries, but peaches or another fruit would be great.

Fruit Cheesecake Squares
2 cups sliced ripe peaches or other fruit
2 tsp. cinnamon sugar
2¼ cups flour
1½ cups powdered sugar
1 cup butter
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
2 tsp. vanilla extract

Toss fruit with cinnamon sugar and set aside. Combine flour and powdered sugar. Cut in the butter until the mixture is crumbly. Reserve 2 cups for the topping and press the remainder into the bottom of an ungreased 9x13 pan. Bake the crust for 15 minutes.

Beat cream cheese until fluffy.Gradually beat in condensed milk until smooth. Add the egg and vanilla. Mix well. Spread peaches over the baked crust and 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 brown in a 350° oven.

Tiffany's Notes: I enjoyed making this recipe from our family cookbook.  It is different from many other desserts!  I tasted it warm, room temperature, and chilled.  I preferred it room temperature or chilled--but depending on what you like any or all would be great.  Keep them covered and chilled to keep leftovers.

This cookie would be great cut into small pieces and served as part of a brunch or dessert buffet.  Although it is technically a cookie you might consider serving it as a sweet part of a breakfast.