Preheat your oven to 300°F.

Mix together the shortbread ingredients. Use a whisk for the butter, sugar, salt, and vanilla before switching to a spatula to incorporate the flour.

Press the shortbread dough into the bottom of a 9x9 pan, spreading it as evenly as possible.

Bake for 15 minutes and set aside.

While the shortbread is baking, use a stand mixer to combine the softened cream cheese, vanilla, and sugar until smooth.

Thinly slice 3 peaches and in a small bowl, combine the turbinado sugar and cinnamon.

Increase the temperature of your oven to 350°F.

Spread the cheesecake mixture over the shortbread layer and top with the sliced peaches, overlapping slightly as you go.

Sprinkle on the cinnamon sugar and bake for 25-30 minutes, or until the edges of the shortbread are golden brown.

Cool on the counter for at least 30 minutes before transferring it to the refrigerator to finish setting. Alternatively, slice when it’s still warm if you prefer a gooey filling!

When fully cooled, slice, serve, and enjoy!