Sugar Cookie Cheesecake Bars
Sugar Cookie Cheesecake Bars is the ultimate dessert! A
layer of sugar cookies followed by a cheesecake filling, all on top of an
irresistible Golden crust. You will LOVE these!
These bars are one of my favorite easy dessert recipes. I
love to eat them right out of the refrigerator. So cool, soft and creamy.
You need only 4 ingredients- refrigerated sugar cookie
dough, cream cheese, an egg, and vanilla extract. You can add sprinkles to
decorate them, but they are optional.
The bars are made in an 8-inch pan, but you can easily
double the recipe if you’re making a dessert for a potluck or large crowd.
There are just 3 simple steps to this recipe;
1- spread half the dough in the bottom of a greased 8-inch
pan.
2 - beat together the cream cheese, egg, and vanilla extract
until smooth and spread it on the bottom layer of cookie dough.
3 - split the remaining cookie dough into 5 or 6 pieces and
flatten them with your hands. Cover the cream cheese layer the best you can
with these pieces. Bake for about 30 minutes. Cool completely before cutting.
They will firm up a lot as they cool.
Regardless of whether it's an extraordinary event or a
standard day and you have a sweet tooth, these cheesecake bars are phenomenal.
In addition, they are so EASY to make that children can do it! They are that
easy to make!
Ingredients:
- 1 8 oz box of cream cheese (at room temperature)
- 1 tablespoon of vanilla extract
- 1 egg
- One 16.5 oz tube of sugar cookie dough, at almost room temp.
Other Supplies Needed:
- 8×8 inch square baking dish
- Spatula
- Non-stick spray
- Electric hand held mixer, or whisk
- Mixing bowl
- OPTIONAL:
- Sprinkles
- Powdered Sugar
Directions:
1. Preheat oven to 350°
2. Prepare baking dish with non stick spray
3. In a mixing bowl, combine the cream cheese, vanilla extract,
and egg mixing on slow speed. Some people have said they like to sweeten this
mixture up with a little powdered sugar – but that is completely optional.
*Note: The cream cheese mixture will be chunky if the cream
cheese is too cold. If this happens, fill your sink with a couple inches of hot
water and place the bowl in the bath of hot water. This warm water should help
bring the cream cheese chunks to room temperature to make a creamy mixture
4. Cut the roll of sugar cookie dough in 1/2
5. Press half of the sugar cookie dough to the bottom of the
baking dish for the “curst”
6. Pour the cream cheesecake mixture over the sugar cookie
crust
7. Using the remaining 1/2 roll of sugar cookie dough, create
flattened “chunks” of dough and place them evenly over the top of the
cheesecake mixture.
*These will melt, rise, and cover the top of the cream
cheese bars as seen in the photos above!
8. Bake for 30 minutes or just until the sugar cookie shows a
golden color
*Note: sugar cookies burn QUICKLY! It’s best to pull them
out of the oven right when they appear to be golden as opposed to burning the
dough.
9. Let cool for at least an hour. Add sprinkles once completely
cooled. Cut into squares once cooled and serve!
* Can be covered and refrigerated for up to 3 days (if
you’re lucky and happen to have leftovers!)
Inspired from belleofthekitchen.com
