FOR THE BARS:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
2 teaspoons 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 tablespoons milk
1 teaspoon almond 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 until light and fluffy. Add eggs and vanilla extract; beat well.
Combine flour and salt in a separate bowl. Slowly add to the wet mixture until just combined.
Take half of the batter and spread it into the bottom of the prepared pan. Set aside.
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, then 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 the 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!