Sugar Cookie Cheesecake Bars
Sugar cookie dough surrounding creamy cheesecake filling. A dessert that has the best of both worlds!
Equipment
- Non-stick spray
- Electric hand held mixer, or whisk
- Mixing bowl
- Spatula
- 8×8 inch square baking dish
Ingredients
- 16.5 ounce tube of sugar cookie dough
- 1 egg
- 1 tablespoon vanilla extract
- 8 ounce box of cream cheese (at room temperature)
- OPTIONAL: Sprinkles
- OPTIONAL: Powdered Sugar
Instructions
- 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. 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
- 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!
Notes
* Can be covered and refrigerated for up to 3 days (if you’re lucky and happen to have leftovers!)