Ingredients
Scale
- For the crumb bars:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp fine salt
- 21 oz can peach pie filling
- For the cheesecake layer:
- 8 oz block cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- For the glaze:
- 1 cup powdered sugar
- 2 Tbsp milk
- 1 tsp almond extract
- (All ingredients should be at room temperature for best results.)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with cooking spray or butter—this ensures easy release and clean edges.
- Make the Crumb Layer: In a large mixing bowl, beat together the softened butter and granulated sugar until light, fluffy, and pale—about 2–3 minutes with an electric mixer. Add the eggs individually, beating thoroughly after each one, then blend in the vanilla extract. In another bowl, whisk together the flour and salt until evenly combined. Gradually mix the dry ingredients into the butter and egg mixture. Stir just until the dough forms—avoid overmixing to maintain tenderness. Divide the dough in half. Press one half firmly and evenly into the bottom of the prepared baking pan to create the base.
- Prepare the Cheesecake Layer: In a separate clean bowl, beat the cream cheese with sugar until the texture is smooth and creamy. Add the vanilla and egg, mixing only until fully incorporated—overmixing may lead to cracks or a dense texture. Spread the cheesecake mixture evenly over the crust layer in the pan.
- Add Peach Filling: Gently spoon the peach pie filling over the cheesecake layer. Lightly spread it with a spatula, leaving a small edge around the sides to prevent spilling.
- Top with Remaining Crumb Dough: Drop spoonfuls of the remaining dough evenly over the peaches.
- Bake: Bake in the preheated oven for 30–35 minutes, or until the top layer turns a light golden brown and the cheesecake layer is set (it may still jiggle slightly in the center). Rotate the pan halfway through baking to ensure even browning.
- Cool & Glaze: Allow the bars to cool fully in the pan at room temperature—this can take up to two hours. To make the glaze, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
- Slice & Serve: Once glazed, slice into 9–12 bars, depending on desired serving size. Use a sharp knife, wiping it clean between cuts for clean edges. Serve immediately, or keep covered at room temperature for up to 3 days, refrigerating to extend freshness.
- Cook Time: 30–35 minutes