Wednesday, December 4, 2013

Cheesecake Sugar Cookie Bars

Cheesecake recipes always grab my attention, but this recipe combines two favorites, cheesecake and sugar cookies.  Love the concept!  I have not made them yet, but once The Captain sees this recipe, it will be the next dessert on the list.

Makes 16 (2") Bars


  • 1 favorite sugar cookie recipe, or 1 (17.5 oz) pkg sugar cookie mix in a pouch by Betty Crocker
  • 1 small box (4 serving size) french vanilla instant pudding
  • 2 Tbsp brown sugar (packed)
  • 1 stick melted butter = 1/2 cup
  • 3 tsp vanilla extract
  • 2 eggs + plus 3 yolks
  • 2 pkg (8oz) cream cheese @ room temperature
  • 1/2 c sour cream
  • 1/2 c white granulated sugar
  • 2/3 c optional: toffee bits, (pulverized in a blender or food processor)


Preheat Oven to 350 degrees

Spray 9 X 13 baking pan with cooking spray

In medium bowl mix cookie mix, pudding mix, brown sugar and melted butter together.

Add 1 Tsp vanilla and 1 egg, blend with a spoon.

When dough begins to come together, use your hands to knead the dough then form into a ball.

Press dough into your baking dish, and slightly up the sides

In another large bowl, using your mixer, beat at room temperature . . .  cream cheese, sugar, sour cream, and the remaining egg and 3 yolks, add 2 tsp vanilla 

Beat until smooth and creamy.

Spread this cream cheese mixture over top of the cookie dough in your pan.

BAKE 25-30 minutes until center is set.

While bars are baking . . . pulverize the toffee bits in blender
Sprinkle immediately over dish as removed from the oven and still hot.

Let cool . . . 30-45 minutes

Cover then place in refrigerator at least 3 hours or overnight.

Cut into 2-3 inch bars to serve.

Keep refrigerated.


No comments:

Visit Our Etsy Shop