Hi friends, it's Holly here from Life in the Lofthouse with a fun summer dessert for you! Peaches are one of my favorite summer fruits. I love how juicy and delicious they are. They're extra yummy in these pie bars! Layers of pie crust, cheesecake (yes!) and juicy peaches. They're then topped off with a drizzle of glaze that finishes them off to perfection! If there is any dessert you make this summer, it has to be these bars. You won't regret it!
1 cup butter, softened
2 cups sugar
4 large Eggland's Best eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 (21 oz.) can peach pie filling
1 (8 oz.) block cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large Eggland's Best egg
1 cup powdered sugar
2 tablespoons milk
1 teaspoon almond extract (or vanilla)
Preheat oven to 350° F. Grease a 9x13-inch baking pan with cooking spray.
Cream together butter and sugar in a stand-mixer until light and fluffy. Add eggs and vanilla extract; beat well.
In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined. Take half of batter and spread into the bottom of the prepared pan.
FOR CHEESECAKE LAYER: Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined. Spread evenly over the pie batter layer.
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 doesnt cover all the pie filling)
Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
Once cooled, mix together glaze ingredients and drizzle over the top. Cut into bars and serve!