Peaches and Cream Bars are so simple to make but are always impressive! Substitute with your favorite pie filling to change up the flavors!


For the bars:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 (21 oz) can peach pie filling

For the cheesecake layer:

  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 egg

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 teaspoon almond extract (or vanilla extract)


  • 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!

Recipe from:thecountycook