Peaches and Cream Pie Bars

Crust:

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp salt

Cheesecake Center:

• 1 package cream cheese 8 oz., softened
• 1/2 cup sugar
• 1 tsp vanilla
• 1 egg

Peach Filling:

• 1 1/2 lbs peaches, pitted and sliced (about 4-5)
• 7 Tbsp sugar
• 1 Tbsp flour
• 1 1/2 tsp fresh lemon juice
• 1 tsp almond extract

Glaze:

• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup powdered sugar
• 2 Tbsp milk

Cream together butter and sugar. Add eggs and beat well. Beat in vanilla. Add flour and salt and mix until combined.

In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.

In a large bowl combine the peaches with the sugar, flour, lemon juice, and almond extract.

Grease a 9x13 pan. Spread 3 cups batter in the bottom. Spread the cream cheese layer on top making sure it touches the pan on all sides to create a seal between the crust and peach filling. Spread the peach filling on top of the cream cheese. Use spoons to drop the remaining batter on top of pie filling.

Bake at 350 for 35-40 minutes or until toothpick comes clean and the top is a light golden brown. Cool completely on a wire rack.

Combine powdered sugar, extracts and milk for the glaze and drizzle over the bars.

Original recipe found at www.therecipecritic.com