“After the first bite you just have to have a seat and say WOW. This came out perfectly. A++++ recipe!!!”

These Peaches and Cream Cheesecake Bars are a delightful combination of a buttery crust, a creamy cheesecake layer, sweet peach pie filling, and a smooth almond glaze. They’re perfect for potlucks, picnics, or any time you crave a layered dessert bar.

Ingredients:

For the Bars:

For the Cheesecake Layer:

For the Glaze:

Instructions:

Making the Bars:

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with cooking spray.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract and beat well.
4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
5. Combine wet and dry ingredients: Slowly add the dry flour mixture to the wet butter mixture, mixing until just combined. Be careful not to overmix.
6. Layer the bottom crust: Take half of the prepared batter and spread it evenly into the bottom of the greased 9 x 13-inch baking pan. Set the remaining batter aside.

Making the Cheesecake Layer:

1. Beat cream cheese and sugar: In a separate medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add vanilla and egg: Beat in the vanilla extract and the egg until thoroughly combined.
3. Assemble the layers: Spread the cheesecake mixture evenly over the pie batter layer in the baking pan. Then, spread the can of peach pie filling evenly over the cheesecake layer.
4. Top with remaining batter: Drop the remaining pie batter by spoonfuls over the peach pie filling. It will spread out as it bakes, so don’t worry if it doesn’t completely cover the filling.
5. Bake: Bake in the preheated oven for 30 to 35 minutes, or until the top pie crust is lightly golden brown and a toothpick inserted into the center (in the crust area) comes out clean.
6. Cool completely: Remove the baking pan from the oven and let the bars cool completely to room temperature before making the glaze. This is important for the glaze to set properly.

Making the Glaze:

1. Mix glaze ingredients: Once the bars are completely cooled, in a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth and the glaze reaches a drizzling consistency. Add a little more milk if needed to thin it out.
2. Drizzle glaze: Drizzle the prepared glaze evenly over the top of the cooled cheesecake bars.
3. Cut and serve: Cut the Peaches and Cream Cheesecake Bars into squares or rectangles and serve. Enjoy!