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There’s something so comforting about peaches and cream desserts, whether it’s a cake, a muffin, or a cobler. In this case, I found a recipe for peaches and cream cheesecake bars! Now, I’m usually a chocolate person when it comes to dessert. But every once in a while, I’ll come across a fruity delight that I can’t pass up. Like this one.
With peach pie filling, dense, buttery bars, cheesecake, and an almond glaze, what’s not to love? Check out the video to see how this decadent dish comes together:
There are three parts to this recipe – bars, cheesecake, and glaze. To get started with the bars, preheat the oven to 350° F. Grease a 9×13-inch baking pan with cooking spray. Next, cream together butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat well. Then, combine flour and salt in a separate bowl and slowly add to the wet mixture until just combined. Take half of the batter and spread it into the bottom of the prepared pan. Set aside. Next, it’s time to make the cheesecake layer!
In a medium bowl, beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined. Next, spread the cream cheese mixture evenly over the pie batter layer, then spread peach pie filling over the cheesecake layer. Finally, drop the remaining pie batter over the filling. The batter will be thick, so it might be difficult to spread. However, don’t worry about covering the whole thing – the batter will spread as it bakes. Pop the pan in the oven and bake for 30 to 35 minutes, or until the top pie crust is light golden brown.
All that’s left to do is make the glaze. Make sure the bars are completely cool before pouring the glaze on, otherwise it will melt. Don’t get me wrong, the bars will still taste amazing, but they won’t look quite as nice. To make the glaze, mix together powdered sugar, milk, and almond extract in a medium bowl until smooth. You can use vanilla extract if you prefer. I personally love the way the almond extract balances out the sweet peach flavor, but to each their own!
Go ahead and check out the recipe below for the full ingredient list and instructions!
Peaches and Cream Cheesecake Bars
Yield(s): Makes 9-12 bars
15m prep time
35m cook time
you're making mealtime meaningful.
For the bars:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 (21 oz) can peach pie filling
For the cheesecake layer:
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon almond extract
For the bars:
- Preheat oven to 350° F. Grease a 9 x 13-inch baking pan with cooking spray.
- Cream together butter and sugar until light and fluffy. Add eggs and vanilla extract; beat well.
- Combine flour and salt in a separate bowl. Slowly add to the wet mixture until just combined.
- Take half of the batter and spread it into the bottom of the prepared pan. Set aside.
For the cheesecake layer:
- Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined.
- Spread evenly over the pie batter layer, then spread peach pie filling over the cheesecake layer.
- Drop remaining pie batter over the pie filling. (It will spread as it bakes so don't worry if it doesn’t cover all the pie filling)
- Bake 30 to 35 minutes, or until the top pie crust is light golden-brown. Cool completely.
For the glaze:
- Once bars are cooled, mix together glaze ingredients and drizzle over the top. Cut into bars and serve!
Recipe adapted from The Country Cook.