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Peaches and Cream Pie Bars

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.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings 12

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
 

  • Preheat oven to 350°F. Grease a 15×10×1 pan or 9×13 (if using, adjust bake time).
  • Cream butter and sugar. Add eggs one at a time, beating well; add vanilla.
  • In separate bowl, combine flour and salt; add to creamed mixture. Mix until incorporated.
  • In another bowl, beat cream cheese, sugar, vanilla until smooth; add egg and blend.
  • Spread 3 cups of the crust batter in the bottom of the prepared pan.
  • Gently spread cheesecake mixture over crust.
  • Top with peach pie filling. Drop remaining batter in pieces on top of filling.
  • Bake 25–30 minutes (or up to 35 if using larger pan) until set.
  • Cool on wire rack completely.
  • Mix glaze ingredients and drizzle over cooled bars.
  • Chill bars (≈3 hours or overnight) before slicing and serving.

Notes

  • 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.