Sugar Cookie Cheesecake Bars
User Reviews
5
Sugar Cookie Cheesecake Bars
Description
The Sugar Cookie Cheesecake Bars recipe begins with a crust comprising sugar cookie mix, instant French vanilla pudding mix, light brown sugar, melted butter, vanilla, and egg pressed into a pan. The top layer is a cheesecake mixture of softened cream cheese, sour cream, sugar, vanilla, whole eggs, and egg yolks beaten until smooth and poured over the crust before baking.
After baking at 350°F for 35 to 45 minutes until the cheesecake center sets, the bars are cooled and decorated with sprinkles. The result is a dense but tender sugar cookie base supporting a rich, creamy cheesecake layer. This blend gives contrasting textures and a balanced sweetness from both components.
These bars serve well as a dessert or party snack, offering a portable cheesecake flavor in bar form. They refrigerate for up to four days, making them suitable for make-ahead needs or gatherings. Yield is about 20 to 30 small squares depending on portion size.
Sugar cookie mix can be substituted with homemade sugar cookies if desired.Regular vanilla pudding mix may replace French vanilla for slight variation.Bars should be stored covered in the refrigerator and are best enjoyed within 4 days.
Ingredients
- 1 (17.5 ounce) package sugar cookie mix (see note 1)
- 1 (3.4 ounce) box Instant pudding mix see note 2, french vanilla
- 2 tablespoons light brown sugar
- 1/2 cup (1 stick) butter melted
- 2 1/2 teaspoons vanilla extract divided
- 2 whole egg plus 3 egg yolks
- 2 (8 ounce) packages cream cheese softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- Sprinkles for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
- In a large bowl, combine cookie mix, pudding mix, brown sugar, butter, 1 teaspoon vanilla, and 1 whole egg. Mix well and press in to bottom of pan.
- In a stand mixer with the paddle attachment, or in a large bowl by hand, beat cream cheese, sour cream, and sugar until smooth.
- Add remaining whole egg, egg yolks, and remaining 1 1/2 teaspoons vanilla. Beat until smooth. Pour over crust in pan and smooth the top.
- Bake for 35 to 45 minutes or until center is set. Cool at least 30 minutes. Top with sprinkles. Store in the refrigerator.
Notes
- You can use homemade sugar cookie dough instead of store-bought mix if preferred.
- Regular vanilla pudding mix is an acceptable substitute for the French vanilla instant pudding.
- These bars keep well refrigerated for about four days when stored covered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30bars
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 53kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 32mg | 1% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
