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
FOR THE GLAZE:
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon almond extract
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 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.
Once cooled, mix together glaze ingredients and drizzle over the top.
Cut into bars and serve!