Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!
Ingredients
For the bars:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 21 ounce can peach pie filling
For the cheesecake layer:
- 8 ounce block cream cheese, softened to room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the glaze:
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- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon almond extract (or vanilla extract)
Instructions
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For the bars: Preheat oven to 350° F. Grease a 9×13-inch baking pan with cooking spray.
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Cream together 1 cup (2 sticks) unsalted butter, softened to room temperature and 2 cups sugar in a stand-mixer until light and fluffy. (This can also be done with an electric hand mixer in a bowl)
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Add 4 large eggs and 1 teaspoon vanilla extract; beat well.
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In a separate bowl, combine 3 cups all-purpose flour and 1 teaspoon salt. Slowly add this dry mixture to the wet mixture in the stand mixer. Stir until just combined.
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Take half of the batter and spread into the bottom of the prepared pan.
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For the cheesecake layer: Beat 8 ounce block cream cheese, softened to room temperature and 1/2 cup sugar.
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Add 1 teaspoon vanilla extract and 1 large egg until thoroughly combined.
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Spread evenly over the pie batter layer.
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Spread 21 ounce can peach pie filling over the cheesecake layer.
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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)
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Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.
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For the glaze: Once bars are cooled, whisk together 1 cup powdered sugar, 2 Tablespoons milk and 1 teaspoon almond extract until smooth and drizzle over the top.
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Cut into bars and serve!
Notes
- 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.
Nutrition
Calories: 397kcal | Carbohydrates: 66g | Protein: 4g | Fat: 13g | Sodium: 186mg | Fiber: 1g | Sugar: 43g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.