For the bars: Preheat oven to 350° F. Grease a 9 x 13-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 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.
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 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!
I know someone is going to ask if you can use fresh or frozen peaches. I haven't tried it so I can't say. The benefit of the can of peach pie filling is the peaches have been cooked down so they are already soft and cooked into a sweet glaze. Check out this recipe for PEACH PIE FILLING to see how to make your own from fresh peaches.
Use whatever real butter you have on hand. Salted or unsalted both work in this. I tend to use salted because that is what I have on hand. Just make sure it is softened to room temperature.
The cream cheese really needs to be totally softened to room temperature as well or it won't mix up smooth. It'll be lumpy and no one wants a lumpy cheesecake filling.