Peaches and Cream Cheesecake Bars (Print-Friendly Version)
Buttery bars blend fresh peaches and tangy cream cheese, topped with a light almond glaze.
# What You’ll Need to Make This:
→ Bars
01 -
227 grams unsalted butter, softened
02 -
400 grams granulated sugar
03 -
4 large eggs
04 -
2 teaspoons vanilla extract
05 -
375 grams all-purpose flour
06 -
1 teaspoon salt
07 -
595 grams canned peach pie filling
→ Cheesecake Layer
08 -
226 grams cream cheese, softened
09 -
100 grams granulated sugar
10 -
1 teaspoon vanilla extract
11 -
1 large egg
→ Glaze
12 -
120 grams powdered sugar
13 -
30 milliliters milk
14 -
1 teaspoon almond extract
# How to Prepare:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking pan with cooking spray.
02 -
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
03 -
Incorporate eggs and vanilla extract into the butter-sugar mixture, beating well after each addition.
04 -
In a separate bowl, whisk together all-purpose flour and salt.
05 -
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
06 -
Spread half of the batter evenly into the bottom of the prepared baking pan.
07 -
In a medium bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and egg and continue beating until fully combined.
08 -
Spread cream cheese mixture evenly over the first batter layer. Evenly distribute peach pie filling over the cheesecake layer.
09 -
Drop spoonfuls of remaining batter over the peach filling. Bake for 30 to 35 minutes or until the top is light golden-brown. Allow to cool completely in the pan.
10 -
Once cooled, whisk together powdered sugar, milk, and almond extract. Drizzle glaze evenly over the bars. Slice into portions and serve.
# Extra Tips:
01 -
For clean slices, chill bars for one hour before cutting.