Making Shortbread Crust and Topping
Preheat oven to 350°F and line a 9×13 pan with parchment paper. Set aside.
In a stand mixer, combine flour, sugar and salt. Cut the butter in small amounts. Mix until butter is evenly throughout and the mixture is crumbly. You can use a pastry cutter as well.
Set aside 1½ cups of the mixture for the topping. Press the remaining shortbread mixture into the prepared pan. Bake in the oven until golden brown, about 12 to 15 minutes. Remove from the oven and allow to cool.
Cheesecake Filling
In a stand mixer, combine cream cheese, egg, sugar, vanilla extract, and lemon juice. Cream until well combined, smooth and creamy.
Once crust has cooled for at least 15 minutes, evenly spread cream cheese mixture over surface.
Peach Filling
Peel and dice peaches into ½ inch chunks.
Toss with lemon juice and then allow to drain.
Transfer to a bowl and mix in cornstarch and cinnamon until blended throughout.
Evenly spread peach mixture onto cream cheese mixture.
Sprinkle remaining shortbread mixture over top.
Bake in oven at 350°F for 45-50 minutes until edges are golden brown.
Remove from oven and allow to cool completely. Refrigerate for a few hours prior to serving. Cut into even squares of desired size while still in the pan. Lift parchment paper out of pan evenly to remove the bars at one time. Transfer to a cutting board or the counter. Transfer to air tight container or serving platter.
Serve chilled. Store in fridge for up to 5 days.
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