Food and Recipes Desserts Bars Creamy Peach Pie Bars Are Simply Irresistible 4.7 (3) 3 Reviews If you can imagine what a cheesecake combined with a peach cobbler would taste like, you'll know what to expect with these creamy peach pie bars. A smooth, rich cream cheese filling is paired with juicy pieces of peaches that are soaked in bourbon and have a warm cinnamon flavor, all reminiscent of a classic peach pie. The crust has a soft crumble and tastes like a shortbread with toasty pecans and a great crunch. Resting and chilling these pie bars is key to a great texture. You don't want to cut into the dessert too soon, or it might fall apart. Patience is key—and will be well rewarded. By Jasmine Smith Published on June 30, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Active Time: 30 mins Chill Time: 4 hrs Total Time: 6 hrs 30 mins Servings: 8 Ingredients Crust: Cooking spray 1 cup (about 4 1/4 oz.) all-purpose flour 1/2 cup (4 oz.) cold unsalted butter, cut into pieces 1/4 cup granulated sugar 1/2 tsp. kosher salt Filling: 2 large (5 oz. each) ripe peaches, peeled and sliced (about 2 cups) or 2 cups frozen sliced peaches, thawed and drained 3 Tbsp. peach preserves (from 1 [13-oz.] jar) 1 Tbsp. bourbon 1/2 tsp. ground cinnamon 12 oz. cream cheese, softened 1/4 cup granulated sugar 1/2 cup sour cream 2 large eggs 1/3 cup chopped pecans Directions Gather ingredients: Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Prepare baking pan: Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray. Line bottom and sides of pan with parchment paper, letting parchment overhand 2 to 3 inches on 2 opposite sides. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Prepare the Crust: Place flour, butter, sugar, and salt in a food processor. Pulse until coarse crumbs form, 6 to 7 pulses. Firmly press mixture into bottom of prepared pan. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Bake Crust: Bake in preheated oven until light golden brown, about 20 minutes. Cool completely on a wire rack, about 30 minutes. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Meanwhile, prepare the peaches: Stir together peaches, peach preserves, bourbon, and cinnamon in a large bowl until well combined. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Make cream cheese mixture: Whisk cream cheese and sugar in a large bowl until smooth. Whisk in sour cream and eggs. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Evenly spread cream cheese mixture over cooled crust. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Add peach mixture to cream cheese mixture: Spoon peach mixture in an even layer over cream cheese mixture, drizzling with any liquid remaining in the bowl. Sprinkle with pecans. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Bake bars: Bake at 350°F until filling is almost set but jiggles slightly in center, 35 to 40 minutes. Transfer to a wire rack, and cool completely, about 1 hour. Refrigerate until firm, about 4 hours. Using parchment paper overhang, lift out of pan. Cut into bars and serve. Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley Rate It Print