2 Cups sliced ripe peaches ( 5 large to 8 small )
1 - 8 oz. pkg. cream cheese
2 tsp. cinnamon sugar
1 - 14 oz. can sweetened condensed milk
2 1/4 Cups all purpose flour
1 egg
1 1/2 Cups powdered sugar
2 tsp. vanilla extract
2 sticks cold butter

Preheat oven to 350 degrees. Peel and core the peaches, slice thinly or chop and toss with cinnamon sugar, set aside. 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 this mixture for topping. Press the remaining mixture into the bottom of an ungreased 9 x 13 pan (they prefer glass) . Bake the crust 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. Mix well. After the crust has baked for 15 min. remove from 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 crust and peaches. Sprinkle the reserved crust mixture over the top of the cream cheese filling. Bake for 30 to 35 minutes until bubbly and starting to brown on top. It is easiest to cut the bars if they have been chilled, but they are delicious warm. Store leftovers in the refrigerator. Yield: approx. 20 bars