1/2 cup butter, melted
1/2 box graham cracker crumbs
¼ cup sugar
Sprinkle of cinnamon
1 peach, peeled and pitted, over ripe if possible
¼ cup sugar
2 Tablespoons of corn starch
24 oz cream cheese, softened
½ of a 14 oz can sweetened condensed milk
½ box instant vanilla pudding
Set oven to 300. Combine crust ingredients and press into a greased 9X12 baking dish. Cook in oven for 8 min to set. Remove and allow to cool.
Take your peach and sugar and puree in blender or food processor. Pour into a small pot and heat over medium high heat. Allow peach puree to begin to boil. Mix cornstarch with ¼ cup cold water then add to peach puree. Stir until it thickens and remove from heat.
Combine cream cheese and sweetened condensed milk together with mixer on high speed. Scrape sides of bowl down and add pudding, mix again until combined on medium high speed. Add eggs last and mix on lowest speed just until combined. Pour over cooled crust. Pour peach filling in lines over cheese cake. Then use a knife to make designs. Bake at 300 for 35 min. Allow to cool in refrigerator at least 6 hours. Makes 12-15 bars
Presented by: Betty Henry, Henry's Deli