how to make Sugar Cookie Cheesecake Bars

Sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!

You Will Need

• One 16.5 oz tube of sugar cookie dough, at almost room temp. (found in the refrigerated cookie area of any grocery store)
• 1 egg
• 1 tablespoon of vanilla extract
• 1 8 oz box of cream cheese (at room temperature)
• Other Supplies Needed:

• Non-stick spray (Pam)
• Electric hand held mixer, or whisk
• Mixing bowl
• Spatula
• 8×8 inch square baking dish
• OPTIONAL: Sprinkles

Directions

Preheat oven to 350°

Prepare baking dish with non stick spray

In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed

*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

• Cut the roll of sugar cookie dough in 1/2
• Press half of the sugar cookie dough to the bottom of the baking dish for the “curst”
• Pour the cream cheesecake mixture over the sugar cookie crust
• 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!
• 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.
• 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!)

Share this post