Buttery crust layered with cheesecake filling and a sweet peach pie topping, cut into bars and drizzled with sweet glaze. Dessert meets pie meets bar in a luscious treat.

Why You Will Love This Recipe

• Three layers of flavor: buttery base, creamy cheesecake, juicy peach.

• Bar format makes serving easy and portable.

• Glaze adds finesse and slight sweetness.

• Simple ingredients and method yet impressive result.

• Chill time helps bars slice cleanly—ideal for parties or dessert trays.

Peaches and Cream Pie Bars

Peaches & Cream Pie Bars are a delightful blend of textures and tastes wrapped into a single bar: you get a buttery crust, a silky cheesecake center, and juicy peach pie topping—each layer harmonizing while retaining its identity. The base starts with softened butter whipped with sugar, then combined with eggs and vanilla to provide richness and structure. Flour and salt follow, creating a batter that bakes into a slightly firm foundation. On top of this base goes a creamy cheesecake layer, made by blending cream cheese with sugar, vanilla, and egg—it’s smooth, tangy, and melts into the underlying crust without sliding off.

After the cheesecake layer, the peach pie filling (a full can) is spread evenly over the top. It brings a burst of fruit flavor and moisture. Remaining batter is dropped by spoonfuls atop the peach layer—this top dollop method gives a bit of visual texture and keeps filling from being overly sealed. Once baked, the bars have well‑defined layers: a golden base, creamy cheesecake, bright peach, and dotted top crust.

Cooling is essential. Letting the bars cool fully helps set the cheesecake layer so slicing yields clean edges. After cooling, a simple glaze made of powdered sugar, milk, vanilla, and almond extract is drizzled over bars, adding a delicate sweetness and visual sparkle. Then chilling in refrigerated for hours helps everything meld and firm up. Served cold, you get slices where each layer is distinct yet complementary—creamy, fruity, and buttery.

These bars are perfect for potlucks, dessert tables, or whenever you want something that feels elegant but isn’t fussy. They store well in the fridge and are easy to slice into squares. The flavor combination—peach and cheesecake—is crowd beloved, which helps this recipe feel especially satisfying.

Servings

12‑15 bars

Time

Ingredients

Crust & Top Batter:

• 1 cup softened butter

• 2 cups sugar

• 4 eggs

• 1 tsp vanilla extract

• 3 cups all‑purpose flour

• 1 tsp salt

Cheesecake Center:

• 1 (8 oz) package cream cheese, softened

• ½ cup sugar

• 1 teaspoon vanilla

• 1 egg

Filling & Glaze:

• 1 (21 oz) can peach pie filling

• Glaze: ½ tsp vanilla extract, ½ tsp almond extract, 1 cup powdered sugar, 2 Tbsp milk

Instructions

1. Preheat oven to 350°F. Grease a 15×10×1 pan or 9×13 (if using, adjust bake time).

2. Cream butter and sugar. Add eggs one at a time, beating well; add vanilla.

3. In separate bowl, combine flour and salt; add to creamed mixture. Mix until incorporated.

4. In another bowl, beat cream cheese, sugar, vanilla until smooth; add egg and blend.

5. Spread 3 cups of the crust batter in the bottom of the prepared pan.

6. Gently spread cheesecake mixture over crust.

7. Top with peach pie filling. Drop remaining batter in pieces on top of filling.

8. Bake 25–30 minutes (or up to 35 if using larger pan) until set.

9. Cool on wire rack completely.

10. Mix glaze ingredients and drizzle over cooled bars.

11. Chill bars (≈3 hours or overnight) before slicing and serving.

Tips

• Use full‑fat cream cheese for best texture.

• Don’t overmix cheesecake layer—just until smooth.

• Let bars cool fully before glazing or slicing.

• Chill before cutting to avoid crumbling.

• If top batter is too thin, dollop carefully so it doesn’t sink.